Turnips This root vegetable is related to the radish and shares its peppery flavour. At the annual Turnip Festival in Switzerland, visitors celebrate this veg by carving beautiful turnip lanterns. Often confused with swede, turnips are smaller and have a stronger taste. Sliced very thinly, turnips can be eaten raw. They are also great cooked in stews and casseroles.
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T U RN I P & K A L E RO S T I S W I T H C H I L L I M AYO Serves 4 Takes 50 mins Cost per serve 64p
2 medium white potatoes (about 450g), peeled 2 large turnips (about 550g), peeled 100g kale, shredded Ω tsp ground coriander 15g coriander, half chopped ã ÛÔ Ô» «Â Éè 25g butter 1 tbsp olive oil 1 tbsp sweet chilli sauce 4 tbsp mayonnaise 1 Cook the potatoes and turnips in a large pan of boiling, salted water for 10 mins, then remove with a slotted spoon and set aside. Bring the water back to the boil and cook the kale for 4 mins, then drain and leave to cool. 2 When the potatoes and turnips are cool enough to handle, coarsely grate them and transfer to a large bowl. Squeeze out any excess moisture from the kale, then add to the bowl with the ground and chopped coriander and 㨠Éè D«ö Â Û ÛÉ ô »» 3 Shape the mixture into 12 rostis. Heat the butter and oil in a large nonstick frying pan and fry the rostis in batches for 5 mins each side until golden. Stir the sweet chilli sauce into the mayonnaise and serve with the rostis. Each serving contains Energy
1325kJ 318kcal 16%
Fat
Saturates
Sugars
Salt
20g 4g 9g 0.6g 29% 22% 10% 10%
of the reference intake. See page 8. Carbohydrate 31g Protein 5g Fibre 2g 1 of your 5-a-day; source of vitamin C; source of vitamin B6; source of folate
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For more delicious turnip recipes, visit tesco.com/realfood
WORDS CAROLINE MORRISH, EMMA FRANKLIN RECIPES JENNIFER WHITE PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING TAMZIN FERDINANDO
FEBRUARY HARVEST
