Baby Turnip - Three simple recipes — Falkland Kitchen Farm (2024)

The humble turnip doesn’t often make the limelight. In fact, we think it rarely gets the attention it deserves. Picked young, sweet bunches of baby turnips are one of our favourite veggies from the farm. They make a perfect mid harvest snack straight from the ground but they also lend themselves to some wonderful recipes to rustle up at home. The other great thing about these neeps is that the tops are totally edible too… and really delicious!

We grow two varieties : ‘Tokyo Cross’ - a white hakurei type and ‘Sweet Bell’ - a white and pink baby turnip. We pick both varieties at around golf ball size which is when they seem to taste their absolute best!

So to celebrate this often undervalued veg, we’ve put together three recipes to try. Each uses the turnip in a different way to show off just how versatile this beautiful root can be!

Ingredients

1 bunch baby turnips
Small handful fresh dill
1 tsp dijon mustard
2 tbsp lemon juice
125ml cold pressed rapeseed oil
1 tsp pink peppercorns
Salt
Edible flowers (optional)

Method

To make the vinaigrette, whisk together the mustard and the lemon juice. Slowly add the oil whisking as you go. be careful not to add too much oil at once or you may split the dressing.
Finely chop the dill and add to the dressing along with the pink peppercorns, salt to taste and up to 1 tbsp of water to adjust the consistency.
Using a mandolin or sharp knife, finely slice the turnips into rounds.
Place turnips onto a plate and drizzle over the dressing. Finish with a scattering of edible flower petals if you have them.
Enjoy as a side salad at lunch or serve as a nice fresh starter.

Ingredients

1 bunch baby turnips with tops on
1 tbsp oil
Few springs of rosemary
Drizzle of olive oil
25g parmesan or other hard cheese

Method

Preheat oven to 180C
Remove the tops from the turnips and set aside
Slice turnips in half lengthways and season cut side with salt
Heat oil in an ovenproof saute pan until very hot
Once hot, add turnips cut side down to the pan and fry for 3 minutes until starting to turn golden brown
Add the rosemary sprigs to the pan and place into the oven - cook for 8 minutes
Meanwhile, saute the turnip tops in a little olive oil until just wilted
Remove turnips from the oven and serve on a bed of the sauteed greens, finish with a grating of parmesan.

Ingredients

1 bunch baby turnip with their tops
100g yoghurt ( you can also use dairy free yoghurt if you’d prefer)
1 tsp white miso paste
1 tbsp rice wine vinegar
1 tbsp mirin (optional)
1/2 tsp cumin powder
1 garlic clove chopped to a fine paste
Black and white sesame seeds
Peanut oil
Salt
Pepper

Method

Whisk together the yoghurt, miso, mirin, vinegar, cumin and garlic until well combined, season with salt and pepper
Bring a pan of salted water to a boil
Remove the tops from the turnips, leaving about an inch of greens attached. Blanche the turnips for 6 minutes, remove from the pan and place immediately in cold water to cool.
Slice the rest of the green tops as finely as you can.
Heat about half a cup of peanut oil (you can use vegetable oil as well) until very hot.
Add the sliced greens to the oil and fry for 30 seconds - 1 minute until crispy
Remove from the oil using a slotted spoon and drain on a paper towel
Serve by placing a dollop of the yoghurt dressing on a plate and stand the turnips on top. Finish with a spinkling of sesame seeds.
To eat, dip the turnips in the yoghurt dressing (the stem makes a great handle) then dip into the crispy greens, eat and repeat!