Recipe Page: Turnips

Roasted Turnips with Honey Glaze

Duration: 40 minutes

Tasty and nutty flavours brightened by a honey glaze.

Utensils

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Small saucepan

Ingredients

  • 4 medium-sized turnips, peeled and cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the turnip wedges with olive oil, salt, and black pepper until evenly coated.
  3. Spread the turnips in a single layer on a baking sheet lined with parchment paper.
  4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the turnips are tender and golden brown.
  5. In a small saucepan, heat the honey and balsamic vinegar over low heat until warmed through.
  6. Remove the roasted turnips from the oven and drizzle with the honey-balsamic glaze.
  7. Sprinkle with fresh thyme leaves before serving.

Turnip and Potato Gratin

Duration: 40 minutes

An amalgam of delicious beans, veggies and fresh flavours.

Utensils

  • Baking dish
  • Aluminum foil
  • Small saucepan

Ingredients

  • 4 medium-sized turnips, peeled and thinly sliced
  • 2 large potatoes, peeled and thinly sliced
  • 1 cup grated Gruyere cheese
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh thyme leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or oil.
  2. Layer half of the turnip and potato slices in the prepared baking dish, alternating them and overlapping slightly.
  3. Sprinkle half of the grated Gruyere cheese over the layered turnips and potatoes.
  4. In a small saucepan, heat the heavy cream and minced garlic over medium heat until warmed through. Season with salt and black pepper.
  5. Pour half of the warm cream mixture over the layered turnips, potatoes, and cheese.
  6. Repeat the layering process with the remaining turnip and potato slices, cheese, and cream mixture.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbling.
  9. Let the turnip and potato gratin cool for a few minutes before serving. Garnish with fresh thyme leaves if desired.

Turnip and Lentil Soup

Duration: 50 minutes

A super delicious soup with a kick.

Utensils

  • Large pot
  • Immersion blender (or regular blender)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium-sized turnips, peeled and diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 cup dried green lentils, rinsed and drained
  • 6 cups vegetable broth
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until softened.
  2. Add diced turnips, carrot, and celery to the pot. Cook for 5-7 minutes until vegetables start to soften.
  3. Stir in dried green lentils, vegetable broth, and bay leaf. Season with salt and black pepper.
  4. Bring the soup to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
  5. Remove the bay leaf from the soup and discard.
  6. Use an immersion blender to blend part of the soup until smooth, leaving some chunks for texture.
  7. Adjust seasoning if needed.
  8. Ladle the turnip and lentil soup into bowls, garnish with fresh parsley if desired, and serve hot.