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Baby turnips with honey-mustard dressing

Jenni Muir
A sweet, tangy glaze with flecks of herbs turns tiny turnips into a glamorous side dish of beautifully balanced flavours

Baby turnips with honey-mustard dressing

Method

1. Place the turnips in a saucepan, cover generously with water and add a little salt. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.

2. Meanwhile, in a small bowl, combine the vinegar, honey and mustard powder, and a generous sprinkling of salt and pepper. Whisk briefly until smooth and set aside.

3. Drain the turnips thoroughly in a colander. In a small frying pan, heat the olive oil. Add the turnips and turn them in the oil for a few minutes until beginning to turn light golden. Add the vinegar-honey mixture and stir until the turnips are well coated and the glaze begins to bubble in the pan.

4. Add the fresh herbs, stir to distribute them evenly, then turn the turnips and glaze onto a serving dish and serve immediately.

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Serves: 2

Prep: 10 min
Cook: 15 min

Ingredients
150g baby turnips, trimmed
1 tbsp vinegar
1 tsp clear honey
1/2 tsp mustard powder
1 tbsp Olive oil
1 tbsp chopped flat-leaf parsley
1 tbsp shredded fresh mint
salt and fresh ground black pepper