Am I wrong when I say turnip is a bit old-fashioned and reminds us of Sunday dinners in our Grannys’ houses many moons ago? I
But, today, in 2015, I have a found a recipe that gives turnip a new-found lease of life!!
It is modern and definitely not musty! Your perception of turnip will change once you realise that it can be more than just boiled and mashed with carrots or spuds!
(by the way for anyone outside of Ireland we are talking about the humble swede!)
I got this recipe from the River Cottage Veg Everyday book by Hugh Fernley-Whittingstall. I made a couple of changes but it’s very adaptable because you can use any herb really. The recipe in the book suggests using sage but I couldn’t get sage so I used chives instead. It also has butter in the recipe, but as we know there is nothing healthy about real butter, so we are using a vegan alternative that is much lower in saturated fat and free from cholesterol.
I had this dish along with a lentil shepherd’s pie for my dinner and I swear it was absolutely divine! It would be nice on its own with some mash and cabbage too though! Or anything you want really. And my turnip was sourced, again, from the lads at the Ballyholey Farm Shop, which means more taste for your buck when it’s freshly harvested from 20 minutes out the road!
Prep time: 10 minutes
Cooking time: 45 minutes
Serves: 4 as a side dish
You will need:
2 tbsp Pure soya butter
1 normal sized turnip (swede)
1 large onion (or 2 small ones like I used…)
A handful of chopped chives (look at my pic and you can gauge how much I used)
Salt (optional) and pepper
- Peel and cut the turnip into 1cm cubes and peel and dice the onion.
- Heat the soya butter in a large sauce pan over a medium heat.
- Add the turnip, the onion and half the chives and add in some black pepper and salt if your taste buds can’t cope without it.
- Stir this all up to get the turnip coated in the butter and the chives.
- When the vegetables are sweating nicely cover the pan and reduce the heat.
- Leave this cooking on a low heat for around 40-45 minutes, stirring occasionally.
- When the onions are sweet and slightly caramelised and the turnip is tender add in the rest of the herbs.
- Taste and adjust seasoning if it needs it.
- Serve immediately.
Hope you enjoy this modern take on turnip!