The other day I put my Panama hat away in the trunk marked “Not Needed In Winter”, my butler poured me an autumn Armagnac and I found myself looking back on this year’s crop from what I laughingly call my vegetable patch. It was probably a decent return for very little effort. (Mind you, I'm still very grateful that there’s a large pick your own farm just up the road).
The homegrown vegetable that I've enjoyed most has probably been the humble turnip. I've wittered on about quick growing turnips before, but I'm still very impressed by them and I can’t understand why they’re not more widely grown. I get most of my seed from France where they’re grown far more often but small British varieties can give an excellent return as well.
This is a sweet and sour take on the turnip which is very simple but does rely on the use of good, small turnips as well as decent quality vinegar and maple syrup. You can use any sort of wine vinegar but one made from a sweet wine or sherry works particularly well. I used a vinaigre de Banyuls (not an expensive one) in this recipe, but that’s a bit obscure outside of France so a sherry vinegar or a mix of cheapish balsamic with a standard white wine vinegar would do nicely instead.
This will serve 2 as a generous side dish.
350 g small turnips
3 tbsp wine or sherry vinegar (see above)
2 tbsp maple syrup
a generous squeeze of lemon juice
Peel the turnips and cut into small chunks. Season and fry the chunks in a small amount of butter until they start to take on a little colour. Stir in the vinegar and add just enough vegetable stock to cover the turnips. Cover the pan loosely and simmer until the turnips are almost completely tender. The time this stage takes will depend on the size of the chunks and the age of the turnips, but 15 - 20 minutes will be about right for fresh, young turnips in smallish pieces.
Once the turnips reach the almost tender stage, remove the lid and increase the heat to reduce the liquid in the pan until there’s only around 2 tablespoons of it remaining. Stir in the maple syrup and continue cooking and stirring until the turnips are coated evenly with the sauce. Finish with the lemon juice and adjust the seasoning. A little extra black pepper added at the end is usually a good thing.