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Seasonal recipes

Turnip

Fruit and vegetables from the market, simple ideas and the wine to go with them.

The winter turnip, white and purple, has a mild, slightly peppery flavour. Glazed with butter and honey, it becomes irresistible.

Choosing itFirm, smooth and heavy, rather small: large turnips are sometimes hollow or fibrous.
Storing it1 to 2 weeks in the fridge, with the tops removed.
Top tipThe tops of new-season turnips can be cooked like spinach.
Creamy turnip gratinSide dish ·Prep 15 min · Cook 40 min · Serves 4 · Easy

A lighter, more delicate gratin than the potato version.

Ingredients for 4

  • 1 kg turnips
  • 25 cl cream
  • 1 garlic clove
  • 60 g grated Gruyère
  • Butter, salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C.
  2. Peel the turnips, cut them into thin rounds and blanch for 5 minutes.
  3. Arrange them in a buttered dish rubbed with garlic.
  4. Pour over the seasoned cream, sprinkle with Gruyère.
  5. Bake for 35 minutes.
Thermomix version
  1. Add the Gruyère, grate 10 s/speed 8. Set aside.
  2. Put 50 cl water in the mixing bowl and the sliced turnips in the Varoma, cook 10 min/Varoma/speed 1. Empty the mixing bowl.
  3. Add the garlic, blend 3 s/speed 7, add the cream and seasoning, mix 10 s/speed 3.
  4. Assemble the gratin and bake for 35 minutes at 180 °C.

Food & wine pairing

An Aligoté from Burgundy, lively and straightforward.

Turnip and leek soupSoup · Prep 15 min · Cook 25 min · Serves 4 · Very easy

A mild, light soup for winter evenings.

Ingredients for 4

  • 500 g turnips
  • 2 leeks
  • 1 potato
  • 20 g butter
  • 1 litre vegetable stock
  • 10 cl cream
  • Salt, pepper, chives

Method

  1. Slice the leeks, cut the turnips and potato into pieces.
  2. Sweat the leeks in the butter for 5 minutes.
  3. Add the other vegetables and the stock, cook for 25 minutes.
  4. Blend with the cream. Season with salt and pepper, sprinkle with chives.
Thermomix version
  1. Add the leeks and chop 5 s/speed 5. Add the butter and cook 5 min/120 °C/speed 1.
  2. Add the turnips, potato and stock, cook 22 min/100 °C/speed 1.
  3. Add the cream, season with salt and pepper and blend 1 min/speed 5 to 10.

Food & wine pairing

A dry, fresh white from the Beaujolais.

Pink pickled turnipsCondiment · Prep 15 min · Cook 5 min · Serves 6 · Very easy

The famous Lebanese pink turnips, coloured by a slice of beetroot. Crunchy and tangy.

Ingredients for 6

  • 500 g turnips
  • 1 small raw beetroot
  • 50 cl water
  • 25 cl white vinegar
  • 1 tbsp salt
  • 1 tsp sugar
  • 2 garlic cloves
  • 1 bay leaf

Method

  1. Peel the turnips and cut them into sticks, slice the beetroot into rounds.
  2. Bring the water, vinegar, salt and sugar to the boil.
  3. Pack the turnips, beetroot, garlic and bay leaves into a scalded jar.
  4. Pour in the hot brine, close and leave to stand for 5 days in a cool place before eating.
Thermomix version
  1. Put the water, vinegar, salt and sugar in the mixing bowl, heat 5 min/100 °C/speed 1.
  2. Pour over the turnips, beetroot, garlic and bay leaves packed into the jar.

Food & wine pairing

As an aperitif, a rosé pét-nat.

Turnip and potato mash with brown butterSide dish ·Prep 15 min · Cook 25 min · Serves 4 · Easy

A smooth, mild mash, lifted by the aroma of brown butter.

Ingredients for 4

  • 500 g turnips
  • 400 g potatoes
  • 50 g butter
  • 10 cl milk
  • Salt, pepper, nutmeg

Method

  1. Peel the vegetables, cut them into pieces and steam for 25 minutes.
  2. Heat the butter until it turns nut-brown.
  3. Mash the vegetables with the hot milk and brown butter.
  4. Season.
Thermomix version
  1. Put 50 cl water in the mixing bowl and the vegetables in the simmering basket, cook 25 min/Varoma/speed 1. Empty the mixing bowl.
  2. Return the vegetables to the mixing bowl with the milk, the brown butter made in a frying pan and the seasoning, blend 20 s/speed 3.

Food & wine pairing

A full-bodied Chardonnay, such as a Saint-Véran.

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And in the glass?

The wine to go with it

Every recipe has its pairing: find the bottles in the shop, or discover them at a workshop.

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