
Jenni Muir
A sweet, tangy glaze with flecks of herbs turns tiny turnips into a glamorous side dish of beautifully balanced flavours
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
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.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
150g baby turnips, trimmed1 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
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