Turnips get a day in the sun

Our reader Fiona asked if we’d feature turnips as our ingredient of the week. She gets an organic fruit and veg box delivered once a fortnight, and says at this time of year it tends to be heavy on the turnips.

I don’t loathe turnips with the passion that they inspire in some people, but if I have to think about them for a full week, it may turn me.  So instead turnips will just be the star for a day, and I’ll post two recipes that I think are very nice and not just a variation on turnip soup.

Spicy Turnip Chips

I can’t remember exactly where I read this recipe, but I think it was from a Sunday supplement article on the Atkins Diet, of all things.  Boo to the horrible farty Atkins Diet.  But regardless of my feelings about diets in general, and those that tell you not to eat any fruit in particular, this is a very tasty and easy side dish or snack.

Instructions

Slice the turnips into thick slices and then into chips.  Put in a roasting tin and toss in a little olive oil (very little, as turnips seem to soak oil up and the chips can get very greasy). Sprinkle over about a teaspoon of chilli powder (or you could try paprika or cayenne pepper) and toss the chips again.  Roast in the oven at 200° for about 20 minutes, till the chips are cooked through and crisp at the edges.

Smoked Fish Casserole

This is my version of a recipe that Hugo Arnold had in the Irish Times a couple of years ago.  It’s really excellent comfort food.

Ingredients

• 250g smoked fish – haddock, cod or coley are all good
• 4 potatoes, cut into small cubes
• 1 onion, finely chopped
• 1 small/medium turnip, cut into small cubes
• 500ml milk
• 500ml chicken stock
• 50g butter

Instructions

1. Put the milk and chicken stock into a saucepan and poach the turnips, potatoes and onions in the liquid until tender (about 15 mins).
2. Take the vegetables out of the sauce and put in the fish, and cook until just tender.
3. Put the vegetables back in and mash the potatoes a little to thicken the sauce.  Stir in the butter and some black pepper, and it’s ready to eat.