Turnips have quite a strong, peppery flavour, which develops sweetness when roasted. They are round to slightly flattened in shape, with purple-flushed white skin. Turnips can be roasted, mashed, braised, sautéed or used in soups and stews. Their leaves can be sautéed or boiled as you would cabbage. Turnips are available all year round.
Look for firm turnips with fresh-looking leaves. They should feel quite heavy for their size and be free of any soft patches.
Cut off the leaves and store turnips in a plastic bag in the crisper section of your fridge for 7 to 10 days. The leaves can be stored in a separate bag in the fridge for 1 to 2 days
Peel and discard the skin then slice or dice as required
For a winter side dish, peel 4 turnips and cut into quarters. Boil for 10 minutes or until tender but still firm then drain. Melt 2 tablespoons butter in a frying pan then add turnips. Sprinkle with 1 tablespoon of brown sugar and a pinch of cinnamon then continue to cook until turnips are golden and slightly caramelised. Serve with roast pork or slices of leg ham.
For a tasty mash, boil pieces of turnip in chicken stock until very tender. Drain then mash together with butter, milk, finely sliced chives, roughly chopped parsley leaves, salt and pepper. Serve with roast meats or grilled fish.