One of the most ancient crops in the world, the turnips has undeservedly gotten a bad rap over the years. (Overboiled by your grandma maybe?)
But we’re here to change all of that!
Throw away the image of a bitter, fibrous root. The baby turnip bears nothing to it’s overgrown autumnal cousin. Delicate, sweet-fiery in taste (they’re a member of the mustard family after all), quick to cook and wonderfully versatile, baby turnips are the best keep winter-root secret ever.
Our baby turnips are grown by Becky and Trevor over in Sidlesham, Sussex, where they’ve grown vegetables for over forty years. Very local, and very fresh, did you know that our Sussex baby turnips are now in bigger bunches? Switch up your squash and potato game, and grab a handful of these beauties to spice up your meals with!
How to cook:
There’s no need to peel. Simply cut into quarters and saute or toss in oil and roast. Try stir frying with spices, fresh greens and adding to rice, or shave into a salad and toss with a flavorsome vinaigrette. Stir in the greens for extra health benefits and aroma.
Need some more cooking ideas? Here’s some of the most mouth-watering baby turnip recipes from around the web…
- Roast baby turnips with mustard vinaigrette
- Braised turnip greens
- Baby turnips with miso-butter and fried egg
- Roasted baby turnip with Parmesan
- Braised baby turnips with greens, turmeric, garlic and lime
- Brown butter turnips
- Rack of lamb with baby turnips and mint salsa verde
Enjoy local baby turnips while their growing season is here – go to our website and order now!
Image 1: Baby turnips and sorrel by Robin Catesby/FLICKR (CC)