Aromatic Potatoes and Turnips

Good with grilled meat and a green salad. I don’t think turnips should ever be allowed to get bigger than golf-ball size.


  • 1 lb (450 g) tiny new potatoes
  • 1 medium onion, chopped
  • 4 small turnips, halved
  • ½ pint (275 ml) vegetable stock
  • ½ pint (275 ml) water
  • 4 tablespoons olive oil
  • Sea salt
  • Fresh herbs, coriander leaves if possible


Put the potatoes, onion and turnips into the stock and the water. Bring to a boil and cook, uncovered, until all the liquid has gone. Add the oil, brown for a few minutes, then add the salt and herbs and serve.

Mrs C. De Witt Owen of Dixon, Illinois, lays claim, perhaps, to the most winsome title for a potato cookbook. She called her volume Murphy’s Pets. Other books written by this lady include Miss Salad and Her Trousseau, Delicious Desserts for Dainty Diners and Sixteen Studies in White and Gold.