‘Turnip’ the heat – seasonal eating


‘Turnip’ the heat – seasonal eating

turnipAs summer turns up the heat it might also be time to ‘turnip’ your veggie consumption. Often thought of as a winter vegetable, June is actually turnip season in the UK. In fact, now is the best time for baby turnips, which are smaller and sweeter than their winter counterparts. On top of that, it’s always worth cooking with seasonal veg when you have access to the freshest ingredients.

The turnip may not be the most glamorous vegetable but offers major health benefits, nudging along a vital, if not unglamorous bodily function with its high fibre content. Fibre can help reduce bowel inflammation and getting enough of it can even lower the risk of developing colorectal cancers. On top of that, despite being a root, the turnip is technically a cruciferous vegetable putting it in the same category as broccoli, cauliflower, and Brussels sprouts. Like other cruciferous veggies, turnips are rich in vitamin C, containing more than half of the recommended daily intake.

Tuck into some turnip with this recipe for Poached Lamb with Spring Vegetables from the #soupedupkitchen.

IngredientsAllergens PrepUnitServe 6
Stock, Dry powder or cube, Reduced saltcheck labelBeefml400
Lamb, BackstrapSliceg720
Carrot, Baby, Rawg200
Turnip, White, Fresh or frozen rawg200
Potato, New, Rawg300
Onion, Shallot, RawHalvedg52
Broccolini, Fresh or frozen, Rawg200
Bean, Broad, Fresh or frozen rawg112
Bean, Green, Fresh or frozen rawg90
Sauce, Basil pesto, Commercialcheck labeltree nutsg45


1. Place the stock in a large saucepan over medium-high heat. Season, bring to simmer, then add the carrot, turnip and potato. Cook for 6-8 mins until tender.
2. Add the eschalots, broccolini, broad beans and green beans, then cook for a further 1-2 mins until tender. Remove vegetables with a slotted spoon and divide among serving bowls, mashing a little potato against the side of the pan, using a fork, to thicken the stock.
3. Slice the lamb as thinly as possible then divide among the bowls. Pour over the hot stock (the stock will gently cook the lamb), drizzle with pesto, then serve.


allergens legend

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