Seasonal ingredient of the week: Turnip

IN SEASON: October - February

There’s so many British-grown vegetables that have been a tad neglected over the years, but as we bring the focus to the benefits of eating local (and seasonal!) it’s time to discover new ways with old classics. Take turnip; add a little miso paste or use it to bulk out a minestrone and suddenly you're onto a winner. You can also eat turnip greens, which is why they're considered a root and cruciferous vegetable. Part of the mustard family, peak turnip season in the UK runs through winter, from October - February.

Turnips are great for a healthy digestive system as they’re high in an important prebiotic fibre called inulin. They’re also a great source of Vitamin C and potassium - both a big help for your immune system through winter!

TIPS:

- Roasting turnips mellows the flavour of turnips and changes their texture into a tender vegetable

Recipe:

METHOD

1. To prepare your turnips, cut off the tops and bottoms, scrub them, then cut into wedges (we’d do this by cutting them into half, then cutting each half into wedges flat side down)

2. Combine the cut turnips, miso, oil and maple in a medium pan, then add water to cover the turnips. Season with salt and pepper.

3. Bring to a boil over medium-high heat and cook, turning the turnips occasionally, until they are tender and the water has evaporated - about 15–20 minutes.

4. Once all the liquid has cooked off, keep cooking the turnips for about 5mins, stirring occasionally, until they are golden brown and caramelised and the sauce thickens and glazes the turnip.

5. Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.

MISO GLAZED TURNIPS
Serves 2

INGREDIENTS

- 500g small turnips
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tsp maple syrup
- sea salt
- black pepper
- 2 tbsp lemon juice