To think there’s nothing exciting you can do with turnips

[miniaga]

I bought a load of veg I don’t normally choose: cauliflower, swede and turnips. Now I have no idea what to do with the. except put them in a stew (well cheese sauce for the cauliflower probably). It doesn’t feel very inspiring though. Can anyone suggest anything a bit more interesting please? I’ve got a few hours at home today so I could even go a little bit ‘fine dining’ with it

Singing swede, twenty mins with the top cut off, in the microwave, eat like a baked potato. It's really nice.

Roast cauliflower with garam masala, I toss it with a few drops of oil, in a zip lock bag, to coat it, then throw the spices in, roast. I've tried doing it whole but it's a pain. Now I just do florets.

The large turnips sold in the shops are best binned.If you can get the small pink ones they are delicious roasted.

MickHucknall it is indeed a North Wales term

I second curried cauliflower soup, or blitz it to create cauliflower 'rice' or roast it with garlic butter.

Not sure about turnips, I eat them in scotch broth or my old Nan's soup of carrots, turnip, onions and corned beef (don't knock it until you try it!)

If you don't have cream you could do a bouloungerie instead. Thinly slice the swede and turnip and some onions or leeks and layer with peeled garlic cloves, roughly chopped in a dish. As you are layering season and dot in some butter then pour in some veg or chicken stock to just below the top of the layers and bake in the oven until the veg is tender. You could also add bacon if you wanted to.

You may need to push the veg into the stock a couple of times, or cover with foil if going too brown. No exact timings or temperatures - 180 C for 30-60 mins is probably ball park - it's a forgiving dish, you just leave it until the veg cooked but it doesn't matter if its in a bit longer.

Traditionally it's made with potatoes and cooked by French bakers in their bread ovens, hence the name.

Some interesting suggestions, thank you.

Unfortunately the roasted sliced turnips managed to be simultaneously slimy, soggy and crunchy. It’s no one’s fault but mine, no one actually suggested I do this! I’ve tried palming them off on the toddler but he’s having none of it

It's not your fault either.

It's the fault of the turnips.

Turnips are evil. Now you know!

Roasted cauliflower with cumin seeds and salt. Or other spices/herbs if you prefer. Paprika is good too.

Cut into chunks, boil, mash and serve with mashed potato, bacon and gravy .... this is a staple in Norn Iron

I am absolutely loving this thread for the ‘turnip surprise’ and stwnsh rwdan references.
I’m a big fan of cauliflower cheese, have to steam your cauliflower first and use a a vintage cheddar for the sauce.

carryondoctor I should have listened.

Well you know what they say, OP - you should try everything in life once except incest and Morris dancing!! So at least you've tried

YANBU.

I've tried Morris dancing.

Oh Blimey, Perfectly - I think I'd lie and say I'd tried the incest instead!!

Nigella does a spiced cauliflower soup which is OK. I parboil and then mix with creme fraiche, mustard and grated cheese and bake for about 20 mins. I have also purred cauli with a dash of cream and some parmesan and used it to make a low carb topping for cottage pie. Swede and carrot mashed with butter and pepper is a staple in out house as well. Can't help with turnips though

Waitrose have a lovely cauliflower, lentil and coconut curry on their website. It's very easy especially if you cheat and use tinned lentils

[[http://twothirstygardeners.co.uk/2013/07/ten-turnip-recipes/. turnip recipes - for next time ]]

I’ve wanted to know what to do with turnips so thanks for the suggestions everyone

Turnip and pearl barley risotto. Google the recipe

My Korean MIL made turnip kim chi one time. Basically you can make kim chi from any vegetable you have, and since it is preserved, you can eat it any time.

Kimchi! There’s an idea

I think it would be great! If you look for a recipe for Kkakdugi, I think it would work well (Kkakdugi is a kind of kim chi usually made with radish, but no reason why you couldn't use turnip.)

I made three root mash for roast dinners: roughly 50% carrot, 25% turnip and 25% parsnip with butter and seasoning.

I make a big panful then freeze in portions enough for two people, as my children won't eat it but it is an easy veggie side to add to our dinners.