Butter-glazed turnips with horseradish recipe

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I don’t cook turnips very often, and when I do I wonder why that is the case. They have a delicate sweetness when you first bite into them, with just a hint of mustard at the end; a really interesting root to serve at times when carrots or parsnips aren’t quite right. The key is to find and use relatively small turnips never bigger than a tennis ball – as the larger they grow, the more bitter they become.

To my mind, turnips are best boiled or steamed, rather than roasted or braised; in this instance, butter or oil seems better as a garnish, not as a cooking medium. A snowstorm of fresh horseradish enhances the natural spice.

These work best among a group of vegetables rather than as a main carbohydrate, as they can become monotonous. They’re also best eaten when still steaming hot, probably next to some pan-roasted salmon or trout or a hefty beef dish.

  • Yield: 4 to 6 Servings

Ingredients

  • 500 g small-medium white turnips
  • 40 g butter
  • 20 g fresh horseradish
  • Sea salt and freshly ground black pepper
How to Make It
  1. Peel and cut the turnips into wedges, quarters or sixths, depending on size. (If you find baby turnips, leave them whole and with the skin on.) Put the turnips in a saucepan that comfortably holds them and fill with cold water. Bring to the boil and simmer for 8–10 minutes until a fork can be pushed through with relative ease. Take care not to overcook them, as they’ll turn watery and flavourless. Drain and allow to steam dry for a few minutes.
  2. Use the now-empty turnip pan to melt the butter over a medium heat. Tip the turnips back into the pan and turn them in the butter so that all sides are well glossed. Heat through for 1–2 minutes. I prefer them to stay pale, rather than catch and brown. Season very generously with black pepper and a pinch or two of salt, then transfer to a serving bowl. Grate a blanket of horseradish over the top and serve immediately.
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