RECIPES FOR TURNIPS

TURNIP & FENNEL SALAD

450g small Organic Turnips
2 Organic Fennel Bulbs
2oz Organic Flaked Almonds, toasted

Dressing:

3 Tbsp Organic Extra Virgin Olive Oil
1 Tsp Organic Cider Vinegar
Sea Salt & Freshly Ground Black Pepper
2oz Organic Parsley, chopped, to garnish

Cut the turnips into quarters and boil/steam for about 4 mins, or until just tender.

Core and slice the fennel very thinly.

Mix the dressing ingredients together.

Place the turnips, fennel and almonds in a salad bowl. Just before serving toss with the vinaigrette and sprinkle the Parsley on top.

* * * * *

TURNIPS IN LEMON SAUCE

680g small Organic Turnips
2oz Organic Dairyhouse Butter
2 Tsp Meaux Mustard
2 Tbsp Organic Lemon Juice
Sea Salt & Freshly Ground Black Pepper

Trim and quarter the turnips and boil in a little salted water for about 10 mins (or steam) until just tender. Drain well and place in a flameproof dish.

Melt the butter in a pan and add the mustard, lemon juice, salt and pepper. Stir well and pour over the turnips. Put the dish back on the heat and turn the turnips in the sauce so they are well coated. Serve.

* * * * *

TURNIP PUREE WITH PINE NUTS

450g Organic Turnips
3 Tbsp Organic Pine Nuts
1oz Organic DairyhouseButter
1 Tbsp Organic Dairyhouse Double Cream
Sea Salt & White Pepper

Preheat the oven to 350F/180C (gas Mark 4)

Quarter the turnips and cook in a little boiling water until just soft, about 10 mins.

Meanwhile spread the pine nuts on a baking tray, place in the oven and toast lightly, about 10 mins. Remove from the oven and reduce the temp slightly.

Remove the turnips from the heat and drain well. Blend to a puree with the butter, cream sea salt and white pepper.

Place the puree in a shallow ovenproof dish, scatter the pine nuts on top and put the dish in the oven to reheat.

Serve with a little more butter melting on the top.

* * * * *