Sautéed Turnips with Herbs

Preparation info

  • Difficulty


  • Serves


Appears in

The Daily Mail Modern British Cookbook

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 450 g/ 1 lb small white turnips, cut across into 1-cm / ½-inch slices, then into uniform dice
  • 3 tbsp olive oil
  • 30 g/ 1 oz butter
  • 1 garlic clove, peeled, smashed and chopped
  • salt and pepper
  • 2 tbsp chopped flat-leaved parsley
  • 2 tbsp chopped chives


Blanch the turnip dice in rapidly boiling salted water for 3 minutes and drain.

Put the olive oil and butter in a frying pan and sauté the turnip dice with the garlic, tossing and shaking the pan until the turnips are a pale golden colour and cooked through but not a mush. Season with salt and pepper.

Stir in the herbs.