2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender. 3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons ...

Thicker skin can cause tougher results, while thinner is best, as it doesn't compromise that soft chewiness of roasted turnips that we all know and love. The easiest way to make a quick judgment ...

Spritz with lemon juice to taste. Grill (turnips): Cut turnips to preferred size. Brush with olive oil and season with salt and pepper to taste. Place on grill pan, continuously turning until tender.

To toast the hazelnuts, place them on a small oven tray and roast in the oven for eight minutes at 180 degrees. Then remove and allow to cool. Heat a frying pan and add the vegetable oil.

Early-crop turnips can be lightly cooked in butter, braised or roasted or even eaten raw in salads when very young. Main-crop turnips are larger and coarser, more similar to swedes, and as the ...

Tender turnips keep this gratin light, while panko breadcrumbs add great crunch, and capers and Parmesan add a flavour boost of savoury deliciousness. Preheat the oven to 180C/160C Fan/Gas 4.