Your opinion of the humble turnip is sure to change after trying this delicious recipe.
Consider the humble turnip. Humble, because so many people treat it snobbishly. How would you feel if you were a turnip, lying there full of hope in the supermarket bin and watching all the good cooks strolling past you without a second glance? Even a potato gets better press than a turnip.
I confess, I’ve never been fond of turnips. Except once, my mother peeled and roasted one next to some chicken, and it was delicious. It soaked up some of the chicken drippings, and with its natural sweetness it just came out a winner. But I’ve never cooked one until recently.
I got ashamed of myself. There must be goodness in turnips. So I glazed some young turnips and found them really tasty. Even The Little One, who wishes I would cook pasta every night, ate and liked them. Because the peel is bitter, the trick is to buy young, small turnips and peel them.
- 4 fresh, small turnips, peeled, with leafy tops and root ends pared away
- 2 tablespoons butter or olive oil
- 1/2 teaspoon paprika
- 2 teaspoons powdered sugar
- 1-3 tablespoons water or stock
- 1/4 cup chopped parsley or finely chopped celery leaves
- Salt and pepper to taste
Slice the turnips thickly.
Simmer turnips in salted water for 15-20 minutes until just tender. Drain well.
Heat butter or oil in a large skillet; add the turnip slices and brown them, turning them over a few times.
Season with paprika, salt and pepper.
Sprinkle powdered sugar over turnips. Add water or stock by tablespoons, to make a thin glaze.
Taste to adjust seasonings.
Scatter the chopped leaves over a dish. Roll the turnips around in them gently. Serve hot.