4 Ways With Our Salad Turnips

Found frequently in Japanese cooking, salad turnips aren’t quite so popular here in the UK but they’re a lovely edition to our Spring harvest. Crunchy and mildly peppery when raw, and mellow and sweet when cooked. High in potassium, iron, calcium and fibre there’s a lot of goodness packed inside those little white globes, you’d be mad not to give them a try. 

Nibbles

Try this as a healthy drinks nibble instead of crisps or olives. Slice the salad turnips and season well with our maple chilli salt from Field Blends. Mix well and enjoy with a cool glass of your favourite tipple.

Fruity

Fry a red onion, some sliced garlic and a cored, diced apple in some extra virgin. Throw in a bunch of sliced salad turnips, tops trimmed, with some chopped chard stems and sauté together for a few minutes. Add the chopped leaves of the chard and the turnips and fry for another minute or two. Add a tablespoon of Brighton Permaculture’s Golden Spice juice and a table spoon of our Sussex cider vinegar from Big Nose & Beardy. Simmer until the liquid has evaporated and serve with a crumbling of any salty, soft cheese.

Candied

Trim off the tops and blanche in boiling water for a 1 minute. Drain and then quarter. Combine with a large knob of butter or a big splash of extra virgin, 2 tablespoons of our wildflower honey from The Sussex Bee, a generous sprinkling of Field Blends’ maple chilli salt and the zest of a half an orange. Sauté on a medium heat until the turnips are soft and coated with the syrupy glaze. Scatter with chopped parsley, toasted seeds and serve with a hunk of good toast.

Pickled

Take 2 tablespoons each of Big Nose & Beardy cider vinegar and caster sugar and heat gently in a pan until the sugar has dissolved. Place some sliced trimmed salad turnips, a few peppercorns and some thinly sliced garlic in a sterilised jar and pour over the liquid. Screw the lid on tightly and keep in a cool, dark cupboard - they’re ready to eat the next day. Perfect in a sandwich, as part of a meze or a topping for anything on the BBQ.