Basic cooking instructions
If very young may be used whole. If cooking is desired, boil for 10-15 minutes and serve as for swede above. Raw – may be served grated, as for coleslaw.

Peel and dice, blanch for 2 minutes and then pack into freezer bags. Cook from frozen. Alternatively, may be frozen as a puree, reheated over a bain marie with a little butter or cream.


Roasted baby turnips with peaches
3 medium-ripe peaches, halved and stoned
4-5 turnips (depending on size – roughly 300g)
2 tablespoons butter
2 tablespoons sugar
Fresh rosemary

Trim turnips, peeling and cutting only if necessary. Place in roasting pan and dot with butter. Sprinkle rosemary, black pepper and salt as required. Roast at 200C for 20 minutes, then add peaches, sprinkling with sugar. Roast for further 20 mins and then serve with pan juices.

Caramelised turnips
4 turnips, trimmed and peeled as necessary
2 tablespoons oil
2 tablespoons balsamic vinegar
2 cloves garlic
2 teaspoons fresh thyme
grated zest of 1 lemon
Preheat deep frying pan and add all ingredients. Turn pan down to low, cover and cook until turnips are tender, about 20-25 mins, stirring occasionally to make sure they don’t “catch” – in which case a little water may be added. (If desired shallots may also be added with the turnips.)