Don’t underestimate the turnip. As we head into winter turnips are your friend. Not only are they a great value for money vegetable, they are very versatile. A root vegetable that is harvested from 1cm round to 10cm (larger have a slightly stronger flavour). The common variety grown locally is a white vegetable with purplish skin on the top from where it has been exposed to the sun through growing.
Add them into your next potato bake, sliced or grated, a must for any vegetable soup. I got some baby turnips last week from a farm at Wetherill Park and cut the tops off, washed them and mixed with a little grated large turnip, dressed them with mustard vinaigrette, salt & cracked pepper. Then I sautéed some bacon & duck livers, deglazed the pan with port and tossed through the turnip. Served with some rustic croutons this is a nice warm winter salad for any Sunday lunch.
For a vinaigrette mix equal white wine vinegar, EV olive oil & walnut oil with a spoon of seeded mustard and a pinch of sugar. This salad also goes well with confit duck legs.
Come dine at Courtney's Brasserie for amazing fine food, call us on 9635 3288!
