Turnips Key facts Smaller varieties of turnip are grown for culinary use, while the larger ones are cultivated to feed livestock. In some parts of the Middle East, turnips are pickled and baby turnips can be eaten raw. In Iran, turnips are used to reduce fever.

Season: Baby turnips are best in June and July; winter turnips, all year.

In early June, I love seeing the first young bunches of carrots, and the same goes for turnips – so pretty, about the size of golf balls, with deep-purple tinges to their creamy-white flesh and topped with frilly leaves. In winter, they're less tender and can be steamed and mashed to a purée with an equal amount of steamed potatoes, with the addition of a little cream and butter. I love them sliced wafer-thin in Cornish pasties and roasted as a vegetable.

To prepare turnips: use a potato peeler to peel it in precisely the same way as a potato, but slicing off the root end first with a knife. Then just cut the turnip into suitably sized chunks or slices.

To cook baby turnips: dice 1 lb (450 g) of peeled turnips into ¾ inch (2 cm) cubes. Steam them for 3 minutes, sprinkled with a little salt, then sauté in melted butter , tossing them around for about 10 minutes, until tender. This quantity of turnips will serve 4 people.

Related Recipes
Roasted Roots with Herbs Serves 4

Roasted Roots with Herbs

Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.

Autumn Lamb Braised in Beaujolais Serves 6-8

Autumn Lamb Braised in Beaujolais

You could make this at any time of the year, but in Delia's view autumn lamb gives the most flavourful results. Serve it with plenty of mashed potato and root veg.

Split Pea and Vegetable Soup Serves 6

Split Pea and Vegetable Soup

Although they are cheap, split peas are actually brilliant on the nutritious front and provide plenty of fibre in the diet. This soup is just one way of enjoying them...

La Potee (French Farmhouse Soup with Bacon, Sausage and Beans) Serves 8

La Potee (French Farmhouse Soup with Bacon, Sausage and Beans)

A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.

Chicken in a Pot Serves 4

Chicken in a Pot

A great Gallic classic, this is a wonderful one-pot recipe for chicken - and the wine and stock keep it beautifully moist and full of flavour.

Cornish Pasty Pie Serves 6

Cornish Pasty Pie

Cornish pasties often have too much pastry and not enough filling. Make one big pie insead, which is also a lot quicker than making individual pasties

Cheese and Vegetable Wholewheat Flan Serves 4-6

Cheese and Vegetable Wholewheat Flan

For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.

Potato Soup with Bacon Serves 4

Potato Soup with Bacon

This is a thick, very warming soup, just right when the weather is cold.

German Soup with Frankfurters Serves 4-6

German Soup with Frankfurters

This soup is made more substantial by the addition of bacon and frankfurters

Navarin of Lamb Serves 4

Navarin of Lamb

This is an excellent way of serving middle neck of lamb. I like it best made in the summer with new potatoes, but it can be made in the winter using chunks of old potatoes instead.




CMS solutions by REDtechnology.com