Turnip Purple Top Milan
- Turnip is a fast maturing plant and is suited for all season production, under glass and outside.
- Sow from March until mid August.
- Row distance 20-30 cm and 5-15 cm between plants.
- Purple-topped variety with a white base below soil level.
- The roots are flat round and white fleshed, very suitable for fresh market sales.
- Protect early Spring and Summer crops against Cabbage Rootfly with Insect net.
300 seeds Cert. Org.(GB-ORG-6)
This is a recipe from the Orkneys - easy to make and very tasty. Serve with Haggis.
- 1 small turnip roughly 500g, (i.e. the size of a grapefruit)
- 3 medium potatoes, roughly 500g
- 1 medium onion
- small bunch of chives
- Prepare the turnip by removing the outer skin, then cut it into small and even cubes
- Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots.
- Meanwhile peel and slice the onion as thin as you can, then fry it slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy.
- When the turnip and potato are soft, when they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water.
- Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot.
- Add a generous knob of butter, a grating of nutmeg and grinding of black pepper.
- Stir half the onions through and save the rest for the top.
- Check for seasoning and serve sprinkled with the remaining onions and chives.