Turnips are another deliciously versatile vegetable that are often unfairly overlooked in favour of tried and true favourites. But sweet and juicy turnips have a mild mustard flavour and make a terrific substitute for potatoes, carrots and even cabbage in stews, soups and bakes. They also make beautiful chips and roast well. Try these honey-glazed rosemary and thyme turnips with scrambled eggs for breakfast.
4 tbsp butter or olive oil (Curds and Whey, Shop 12-13, Dairy Hall)
1 clove garlic, crushed (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
4 shallots, peeled and thickly sliced (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
5 medium-sized turnips, pealed and chopped into large chunks (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
1 cup chicken stock (Corner Chicken Shop, 87-89 Dairy Hall)
1 tbsp honey (Thao, Stall 71, B Shed)
2 tsp Dijon mustard (The French Shop, Shop 1-2, Dairy Hall)
2 tsp chopped fresh rosemary (Green Leaf Produce, Stalls 39-42 H Shed)
2 tsp fresh thyme leaves (Green Leaf Produce, Stalls 39-42 H Shed)
salt flakes, cracked black pepper (Nut Trek, Shop 55-56, Dairy Hall)
Heat butter and/or oil in a large, heavy-based frypan over medium heat. When the butter has melted, add the garlic, shallots, turnips and stock, and stir well to combine. Put the lid on the pan and simmer, stirring occasionally, for 20 minutes or until turnip has softened slightly but is still firm in the middle.
Add honey, mustard, rosemary and thyme. Season. Continue to simmer, uncovered, for another 10 minutes or until there is almost no liquid left in the pan.
Adjust seasoning if necessary, and serve.