Ingredients
- 4 small turnips per person with their green tops
- 1 garlic clove, lightly crushed
- 2 sprigs of fresh thyme
- 1 Tbsp extra virgin olive oil
- 1 tsp butter
- 1 tsp balsamic vinegar
- Pinch sugar (optional)
- Sea salt and freshly ground black pepper
BABY TURNIPS COOKED IN PAPER
Method
- Place the turnips and the greens together with the garlic, thyme, oil, vinegar, sugar and seasoning toss lightly to combine
- Cut a square of baking paper large enough to hold the turnips comfortably (up to 2 servings per bag) and fold in half to make a crease
- Unfold it and lay the turnips on one half along with the oil and herbs etc
- Bring the other half of the paper over the turnips so both ends meet
- Fold the edges tightly to form a pillow like shape
- Make sure that the package is well sealed
- Place onto a tray and bake for 20-30 minutes depending on size of turnips
- The package will puff up like a pillow
- Serve immediately and open carefully at the table
Comments
I love this simple, rustic method of cookery – to cook in paper (en paupiette) resulting in succulent, tender and juicy turnips.
Thanks to Ettrick Gardens for the baby turnips used in this demonstration.
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