Site icon Newsmagzines

Top turnip recipes after Therese Coffey urged Brits to eat the home-grown root veg

Top turnip recipes after Therese Coffey urged Brits to eat the home-grown root veg

Celebrating turnips may have been the last thing on people’s minds amid a national food shortage.

But Therese Coffey had other ideas, as she encouraged the UK to ‘cherish’ the root vegetable instead of lettuce and tomatoes.

Her views come as supermarkets such as Aldi, Morrisons, Asda and Tesco have limited sales of peppers and cucumbers while frosty weather hits Spain and Morocco imports.

The Secretary of State emphasised that it was ‘important to make sure that we cherish the specialisms’ of this country.

She added: ‘A lot of people would be eating turnips right now rather than thinking necessarily about… lettuce and tomatoes and similar, but I’m conscious that consumers want a year-round choice and that is what our supermarkets, food producers and growers around the world are trying to satisfy.’

Following her comments, ‘turnip’ blew up on Twitter, with one user commenting: ‘Eat turnips instead of tomatoes! Just love a turnip pizza topping don’t you?’

Another added: ‘Turnip ketchup for me.’ 

With the question of turnip dishes on everyone’s minds, MailOnline took to compiling a list of the most unexpected recipes.

Turnip hash browns

Inspired by All Nutritious Recipes:

Ingredients: Grated turnips, salt, garlic, a beaten egg, cornmeal.  

1. Add grated turnips to a mixing bowl with the scallions, a beaten egg, garlic, cornmeal and a little bit of salt and pepper.

2. Mix it until a batter forms.

3. When ready, take small clumps of the batter in your hands to form a 2-inch wide cake that is ½-inch thick.  

4.  Now the cakes can be placed into a skillet over medium heat and flipped every 30 seconds with a spatula.

5. After two to three minutes they should be golden brown and ready to eat. 

 Pink pickled turnips

A recipe from Olive magazine: 

Ingredients: Two small beetroot, four small turnips, 100g of caster sugar, two teaspoon of sea salt, one teaspoon of dried chilli flakes.

1. Put the water, sugar, vinegar, chillies into a pan and bring to simmer.

2. Meanwhile, place the peeled turnips and beetroots into a jar.

3. Once the sugar in the pan has dissolved, pour the liquid over the vegetables.

4. After this has cooled down, seal the jar and place it in a cool dark place for seven days.

Unbeetable: The easy recipe takes less than half an hour and can serve around eight people

Turnip fries 

Inspired by: Girl Heart Food:

Ingredients: One turnip, half a teaspoon of paprika, one and a half tablespoons of oil, salt and pepper to season. 

1. Preheat the oven to 200 °C.

2.  Cut the peeled turnips into chip-shaped slices.

3. Put the slices in a bowl and toss in olive oil, paprika and garlic powder.

4. Bake for 30 minutes. 

Turnip soup

A recipe from EatingWell: 

Ingredients: Four turnips, half a teaspoon of dried rosemary, four cups of chicken broth, shredded carrot, two tablespoons of scallion greens, one tablespoon of butter, an onion, two tablespoons of olive oil, salt and white pepper. 

1. Heat peeled turnips in a large saucepan with oil over medium heat.

2. Add in an onion and cook until golden brown.

3. Add the salt, vinegar, pepper and cook for 10 minutes.

4. Increase the heat and add the broth.

5. Cook for a further 12 minutes before adding the carrots.

6. Transfer the liquid to a blender and blend until smooth.  

Souperb: Making this creamy dish takes less than an hour and has also been described as high in fibre

Turnip salad

A recipe from Holistic Nutrionist Maria Ushakova:

Ingredients: Grated carrot, turnips, parsley, lemon juice, salt, olive oil, and pumpkin seeds.

1. After the carrot and turnips are peeled put these into a bowl.

2. Toss the veggies in olive oil, parsley, pumpkin seeds and lemon juice.

3. Sprinkle with salt and serve. 

The quick dish crammed with fibre and nutrients is possible to make in just 10 minutes

Turnip mash

A recipe from The Spruce Eats: 

Ingredients: One turnip, one teaspoon of sugar, three tablespoons of butter, black pepper and salt.

1. Add the diced turnips to a saucepan and heat for around half an hour until tender.

2. After this, drain the turnips and add them back into the pot.

3. Sprinkle with the salt, pepper and add the butter.

4. Use a masher to pound the turnips.

Mashterpiece: Despite its simple recipe this turnip dish offers a punchy flavour 

Marmalade turnips

A recipe from BBC Good Food:

Ingredients: Eight small turnips, 100ml of double cream, 75g of marmalade, 100ml of chicken stock, 50g of butter, one tablespoon of oil, a little chopped rosemary. 

1. Preheat oven to 140°C.

2. Meanwhile, heat the oil and butter in a large dish over the hob. 

3. After a few minutes, pop in the onions, stock and marmalade.

4. Leave this to boil then add turnips to the mixture.

5. Put a lid to the dish and leave the brew in the oven for around half an hour.

6. Check the turnips are soft before taking back to the hob.

7. Stir in the cream while the dish is on medium heat. 

Curried turnips 

A recipe from Green Bowl 2 Soul:

Ingredients: Three turnips, an onion, one chopped tomato, cilantro, ginger garlic paste, cumin seeds, two small green chillies, red chilli powder, tumeric powder, coriander powder, oil and salt.   

1. Add onion and cumin seeds to a frying pan until golden brown.

2. Put in the ginger garlic paste and green chillies, followed by each of the different powdered ingredients.

3. Stir in the chopped tomatoes until soft and pop in the diced turnips.

4. Cook for 20 minutes.

5. Pop the chopped cilantro on the served dish.  

Lemony turnip chowder

A recipe from Healthy Midwestern Girl:

Ingredients: One turnip, a cup of red lentils, two cloves of garlic, two diced celery stalks, two small turnips,  a quarter teaspoon of celery seed, a quarter cup of chopped fresh dill, three cups of vegetable broth, 30 ml of coconut milk, lemon juice, salt and pepper. 

1.  Heat the onion, celery and garlic until soft over medium heat. 

2. Pop in the turnips, celery seed and lentils. 

3. Once the mixture is hot, stir in the coconut milk and broth. 

4. Reduce the stove temperature slightly before covering and leaving the pot for around 20 minutes. 

5. After the timer goes off, stir in the lemon juice.

6. Pop this mixture into a blender until creamy.

7. Season with salt, pepper and the chopped dill. 


Source: | This article originally belongs to

Exit mobile version