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Turnip – the star of the show
We love turnips (or swedes as the rest of the world calls them) and think that they deserve a bigger part of the limelight. This puts them centre stage and celebrates their earthiness and sweet...
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Roasted Turnip-Swede with Parmesan
We insist on calling swede turnip in Ireland which can lead to confusion. To be clear we mean the large yellow-fleshed sort as opposed to the smaller, white-fleshed turnips. We like both versions, but...
View ArticleCarrot & Swede Mash
At home in Northern Ireland we call swedes turnips and we’re much more likely to make carrot & parsnip mash. Here in Dublin people serve us mashed carrot and swede which is pretty good too. Serve...
View ArticleGruyère and Turnip Gratin
Turnip (or swede as some of you call it) gets a lot of bad press but we absolutely love it and even more so when cooked with lots of cream and cheese. Jono has declared this his favourite turnip dish...
View ArticleTurnip with Fried Sausages, Green Peppercorns & Parmesan
This recipe by Gill Meller has to be one of the nicest things you can do with a turnip. By turnip we mean the large, orange-fleshed variety that some call swedes. We’re so busy cooking new things that...
View ArticleTurnip with Crispy Bacon & Onion
This is barely a recipe but it is an excellent way to serve turnip, which you may refer to as a swede. For clarity, we’re talking about the large orange-fleshed variety. We served this on St Patrick’s...
View ArticleBaked Turnip Mash with Sage & Parmesan Crumbs
This has a crunchy crust and makes a great wintery side dish for a roast dinner or sausages. For clarity, when we refer to turnips we mean the large yellow-fleshed things that some call swedes, not the...
View ArticleTurnip Gnocchi with Miso Butter
This is a bit of a labour of love from Ottolenghi Flavour. A good bit, however, can be done in advance and the end result is worth it. If you’re not feeling so energetic you can buy some fancy gnocchi...
View ArticleLamb Hotpot with Turnip
Our rather generous Burns Supper for two. We had a bumpy start that evening and didn’t get to enjoy this until all hours but it was worth the wait! Use a mandoline or food processor to slice the swede...
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