Discover it now: turnips
Make the most of this underused peppery root veg with top tips and comforting recipes from Barney Desmazery
T
urnips don’t always steal the spotlight, but these roots are a winter staple worth celebrating. With creamy white flesh and purple-blushed tops, they belong to the cabbage family and are a surprisingly rich source of vitamin C.
Before potatoes became more commonplace, turnips were a mainstay of the British diet – and they still deserve a place on the table. Winter turnips are at their best from October to February, making them perfect for December cooking. Unlike their delicate summer cousins, which can be eaten raw with the skins on, winter varieties need peeling. The flavour is more peppery and assertive, too, which means they stand up beautifully to slow braises, hearty casseroles and creamy gratins.