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
Turnips can be used to make the familiar breakfast favourite in around of half an hour
Inspired by It’s a Veg World Afterall:
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
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.
A delicious alternative to potato fries that can work as the ideal side dish to your dinner
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
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
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
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.
Cooking this unexpected combination can take just less than an hour overall
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.
Curried turnips offer a taste of familiar Indian spices but the chance to try something new
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.
A recipe from Go Plant Based:
Ingredients: Can of chopped tomatoes, six grated beetroot, one chopped red onion, five crushed garlic cloves, ten red olives, a tablespoon of tomato puree, 150g of pasta, five tablespoons of water, one tablespoon of miso paste, one teaspoon of paprika, 400g of chopped tomatoes, and one teaspoon of dried oregano.
1. Pop the grated beetroot and a chopped red onion into a frying pan with a little bit of water.
2. Let this simmer for a few minutes before adding the remaining ingredients.
3. Allow this to cook while preparing the spaghetti.
Taking just five minutes to prepare and 10 minutes to cook, this dish serves two people
Turnip ice cream
A recipe from Jennifer McLagan’s Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes:
Ingredients: Three grated turnips, three egg yolks, 250ml of whipped cream, 250ml of whole milk, 75g of sugar, one tablespoon, a sprinkle of salt and a pinch of nutmeg.
1. Pop the grated turnips, milk, cream and nutmeg into a saucepan over medium heat.
2. Let this boil before covering and leaving to cook for just under 20 minutes.
3. Once cooked, sieve this mixture into a bowl, pushing down on the turnips to make sure all of the liquid comes through. Then leave this to the side.
4. Put the eggs, sugar and salt in a bowl and whisk.
5. When the mixture looks thick in consistency, add in the milk and cream before whisking further.
6. Stir the mixture over medium heat on a stove until it thickens even further.
7. Then sieve again into a bowl of cold water and ice, making sure to stir it quickly.
8. Put this cooled mixture in the fridge overnight.
9. The vodka can be popped in the following day before the mixture is put through an ice cream machine.
Ginger root cookies
A recipe from Live Naturally:
Ingredients: Two cans of coconut cream, three grated carrots, half a cup of candied ginger root, three-quarter cup of coconut sugar, one and a half cups of whole-wheat flour, one and a half teaspoons of baking powder, sprinkles, and two tablespoons of flax seeds.
1. Line some baking paper in a tray after preheating the oven to nearly 180°C.
2. Pop the coconut sugar, flour, baking powder and flax seeds into a bowl and whisk.
3. Then add the candied ginger and grated carrot – continue whisking until a batter is made.
4. Spoon clumps of the batter onto the baking tray, making sure to leave space between each of the unbaked cookies.
5. Place the cookies in the oven for up to 20 minutes.
6. Once they are golden brown, add some sprinkles or any decorations you wish.
Ginger root is the key to adding sweetness and flavour to these easy-to-make cookies
Source: | This article originally belongs to Dailymail.co.uk