This recipe from The Fulfilled Foodie places turnips centre stage, plus gives a burst of sweetness from the lightly caramelised leeks and peas.
Ingredients:
Method:
1. Peel and chop the turnip into bite size pieces. Cook them in boiling water for 10 minutes.
2. Melt 20 g of butter in a pan and place in the drained turnips with a tbsp of sugar. Shake the pan every now and again until the turnips are glazed and beginning to brown.
3. At the same time as glazing the turnips, melt 10 g of butter in another pan and sautee the leeks until they soften and fall apart. Add the drained defrosted peas and stir until warmed through.
4. Add the turnips to the leek and peas and stir through the chopped tarragon.
5. If you want something more filling, serve with some rice or grains. If you're avoiding carbs, top it with a fried egg.