Boule d'Or turnips
Jan. - Dec.
Did you know?
Cultivated for millennia, Boule d’Or turnips were a part of everyday food for centuries until they were supplanted by potatoes.
Already widely recognised in Antiquity for its food qualities, its resistance to cold weather and storage capacity have made it a popular vegetable all over the world. Like other vegetables in the crucifer family, turnips have been widely eaten during times of food shortage.
Everything is good in turnips, including the tops! Don’t throw them away but use them like spinach, that is to say, stewed or cooked down in a vegetable soup!
Boule d’Or turnips pair particularly well with caramelised flavours such as honey, maple syrup or (more original) roasted hazelnuts. Give it a try, we think you’ll like it. Turnips are a perfect accompaniment to most meats, including duck, lamb and pork, and some fish, including salmon. In fact, they pair well with any foods that are a little fatty.
HOW TO CHOOSE BOULE D’OR TURNIPS
Choose turnips that are firm and heavy, with a strong colour and very smooth skin. Seek out young turnips because there is a risk that older ones may be spongy.
HOW TO PREPARE BOULE D’OR TURNIPS
Turnips can be eaten after peeling or simply brushed clean. The very characteristic sweet flavour of turnips goes well with a multitude of ingredients. They can be eaten steamed or boiled like potatoes and served as an accompaniment.
HOW TO COOK BOULE D’OR TURNIPS
In the oven
20 to 25 mins
In boiling water
These turnips can be eaten raw but are more flavourful when cooked. In particular, they are excellent when glazed! Steam cooking helps to preserve the turnip’s vitamins and minerals.
How to prepare pan-fried Boule d’Or turnips: peel the turnips and finely dice them. Brown gently it in a mixture of butter and olive oil and add a little water. Give it a few minutes and they are done, a very simple to make and original garnish.
HOW TO STORE BOULE D'OR TURNIPS
Store turnips in a dark, cool place or in the salad drawer of your fridge. Under these conditions, mini-turnips keep well. As turnips age they become soft, hollow and stringy and their taste becomes more pronounced. The tops will keep for 4 to 5 days in this case.
Grated or mashed, turnips reveal all their finesse and are also easier to digest.
Idea: try dipping glazed turnips in sugar, it’s a taste you need to experience!
Boule d’Or turnips are a vegetable that is low in calories and high in minerals and trace elements, as well as in antioxidants, like most root vegetables. Its edible tops are a good source of vitamin C.
|of which saturated fat (g)|
|of which sugar (g)|
|Dietary fibre (g)|
|Pro-vitamin A (µg)|
|Vitamin C (mg)|