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Turnips are a native root - but one that many of us have lost the habit of eating. Let's hope these tips will help you learn to love the earthy bitterness of the purple-tinged beauties.
We have a bunch of turnip recipes on our website - type "turnip" into the ingredients filter to find more suggestions. And read on for some tips and ideas to get you going.
Turnips need a rinse and maybe a scrub before cooking. Peeling is a matter of taste - smaller ones are usually tender enough to eat with skins on.
If they come with leaves, you can eat those too. They work well in soups, stews and stir-fries or try them in your favourite spinach, kale or collard greens recipe.
Chop the turnips into chunks or leave whole if small. Drizzle with olive oil and mix around to coat. Sprinkle with salt. Roast the turnips at 200C until they're tender and beginning to brown, about 30-40 minutes. If you like, about halfway through cooking, add garlic cloves (lightly crushed to split them open) and herbs. Rosmary works well.
Shred or finely slice and add to a slaw with - or instead of - cabbage.
Turnip also makes a great ingredient for curry. Veg scheme member Sue Phillips recommedned this one:
Pretend they're a potato
You can cook them in most of the ways you would cook a potato: boiled, baked, mashed (we recommend butter and lots of pepper). Or add them to soups and stews.
If you're not sure what to do with them, pickle your turnips and this will preserve them for a later meal. Their tart-yet-sweet flavour cuts through full-flavoured and rich dishes.