Mark Hix

Turnips with chervil

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Prepared and cooked in the right way, turnips, swede and parsnips are the best of the root vegetables. I find it odd that they are dismissed as cattle fodder by some, especially in France.

Ingredients

  • 800 g (1¾ lb) young turnips, peeled
  • 2 tsp sugar<

Method

  1. If the turnips are very small leave them whole, otherwise quarter them. Put them into a pan and just cover with boiling water. Add the sugar and half of the butter, and season generously with salt and pepper. Bring back to the boil and cook over a medium heat for 7–8 minutes or until the turnips are tender.
  2. Drain the turnips in a colander, then toss with the re