Turnip just isn’t seen as a sexy vegetable, is it? However, slow cooked in a frying pan with a bit of butter, it’s natural sugars start to caramelise and it is simply quite yummy.
You could also use swede here, which is its close relation and looks very similar.
If you don’t want to make your own harissa (try our recipe – it’s great), invest in a good quality store-bought product. You usually only need to use small quantities at a time and so it will last for quite a while in the fridge.
Serves 2 as a side
- 30 g - unsalted butter
- 4 - medium sized turnips, peeled and chopped into 5cm dice
- 1 tbsp - harissa
- Heat the butter in a large non-stick frying pan over medium heat.
- When it starts sizzling, add the turnip and stir to coat.
- Turn the heat down to low, cover, and cook for 10 minutes until the turnip starts to soften.
- Remove the lid and continue to cook, stirring occasionally, until the turnip starts to caramelise around the edges.
- Stir through a tablespoon of harissa and serve.