Turnip

Glazed Turnips

Turnips
1 tbsp sugar
salt and pepper
parsley, chopped
2 tbsp butter
200 ml chicken or vegetable stock
splash balsamic vinegar

Peel the turnips and cut into quarters. Melt the butter and the sugar in a pan to create a syrup. The pan should be large enough to fit the peeled turnips as one layer. Roll the turnips in the syrup. Add the stock, cover and simmer for about 15 minutes. When the turnips are nearly tender, remove the lid, turn the heat up and shake the pan so that they start to get a golden brown coating as the stock evaporates. Add more liquid f the turnips are not cooked at this stage. Add a splash of vinegar and the chopped parsley, and season to taste.

Spiced Turnips with spring greens.

400g/1lb spring greens
2 tbsp sunflower oil
2 tsp cumin seeds
1 red chilli, split lengthways
5cm/2in piece root ginger, peeled and grated
4 plump garlic cloves, peeled and crushed
400g/1lb small turnips, trimmed, peeled and quartered
salt, to taste
¼ tsp ground turmeric

Finely slice the spring greens and wash them thoroughly - this isn't just to remove any grit, but also because, as there's no liquid added to this dish, the water clinging to the leaves will ensure that the greens cook quickly and evenly. Heat the oil in a large lidded pan and add the cumin seeds. When they begin to pop, reduce the heat and add the chilli, ginger and garlic. Add the turnips, salt and turmeric, cover the pan with a lid and cook for ten minutes. Add the spring greens and cook, covered, for a further ten minutes, stirring occasionally, until they are tender but still brightly coloured and slightly crunchy. Serve hot as a side dish, removing the chilli before serving if you wish.

Turnips with pears and blue cheese.

500g turnip, peeled, halved and sliced
3 or 4 ripe pears, halved, cored and sliced
3 tbsps of butter
1 small onion, diced
50g chopped walnuts (optional)
1 tbsp of runny honey
50g blue cheese of your choice, crumbled, or else feta if you don't like blue cheese
Salt and black pepper

Melt the butter and sauté the turnip for around 5 minutes, until turning golden, then add pear and onion. Cook until the onion has softened and become translucent, add the walnuts and stir through. Season to taste with salt and plenty of freshly ground black pepper. Divide between plates, drizzle with honey and finish off with the crumbled cheese.

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