Turnip

Turnips are good when they are stewed or gently braised either in butter or stock or with soy sauce, stock and sugar. They need to be deep peeled as they almost have a double skin! They can release a lot of liquid during cooking and so, if appropriate, they can be peeled and sprinkled with salt or placed in salted water to draw out the juices.

Turnips braised with soy sauce

Serves 2-3 400-500 g turnips, peeled and cut in to large cubes (4cm)
1 tablespoon vegetable oil
125 ml vegetable stock
1 tablespoon tamari soy sauce
½ tablespoon caster sugar
¼ teaspoon toasted sesame oil

Heat oil in large frying pan over medium-high heat
Add turnips and stir fry for about 5 mins until lightly browned
Add stock, soy sauce and sugar and bring to boil
Cover and simmer over low heat for 15 mins or until tender
Turn every now and again to make sure they don’t stick
Sprinkle sesame oil over and serve with greens, pulses or rice

Glazed summer veg

Serves 2-3
150g new potatoes
150g small carrots
150g radishes
150g turnips
Clove garlic peeled
Spring of fresh thyme
Butter
Salt & black pepper

Cut all vegetable in to similar sized pieces – if any can be left whole so much the better
Combine vegetables with garlic and thyme in a pan and add enough olive oil to coat
Add 100 ml water and bring to boil
Cover pan with greaseproof paper and then the lid, simmer for 15mins stirring occasionally
Transfer veg to a serving dish and keep warm.
Remove the thyme and then boil remaining juices for a minute or so.
Stir in a knob of butter, season and then pour over vegetables.