Turnips & Swedes
Seek out the smallest and youngest turnips available. They should be firm, smooth and unblemished, ideally with fresh, green tops.
Store turnips and swedes unwashed in a cool, dry place. They can be kept for at least a couple of weeks.
Wash, peel and cut into cubes. Blanch for 2 minutes, cool promptly in cold water and drain.
up to 1 year
Young turnips do not need peeling. Trim, simmer or steam until they become tender. They can be eaten raw, thinly sliced or grated into salads. Older turnips need to be peeled and then sliced or diced before cooking.
Good to know!
A layer of thinly sliced turnip adds great flavour to potato gratin.