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10 Raw White Turnip Salad Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

White turnip is an easy to grow, popular root vegetable, widely available around the world. It is perhaps most commonly cooked when it is harvested, usually by boiling, but it is even more delicious in its raw form. The raw turnip should be peeled before being sliced, shredded or grated for inclusion in the dish of choice. This page features ten different ways to enjoy raw white turnip in salad form.

If the turnips are picked when smaller (up to about the size of a cricket ball or baseball), they have a slight peppery flavour, whereas if they are left to grow that little bit larger, their flavour is milder and creamier.

1) White Turnip, Chioggia Beetroot and Salami Salad

Cook Time

Prep time: 10 min

Cook time: n/a

Ready in: 10 min

Yields: 2 servings

Ingredients

Instructions

  1. Peel the beetroot and turnip quarter.
  2. Wash the salad leaves and shake dry before adding to a large mixing bowl.
  3. Use a vegetable peeler to very carefully shave the beetroot and turnip in to the bowl with the salad leaves before adding the sun dried tomatoes and olives.
  4. Wash, dry, roll and shred the basil leaves before adding half the amount to the salad. Season with salt and pepper and toss well to combine.
  5. Arrange the salami slices in an overlapping layer on a serving plate before arranging the salad on top and scattering over the last of the basil leaves.

2) White Turnip and Curried Chicken Thighs Salad Platter

Cook Time

Prep time: 15 min

Cook time: 1 hour 15 min

Ready in: 1 hour 30 min

Yields: 2 servings

Ingredients

Instructions

  1. Put your oven to preheat to 400F/200C/Gas Mark 6.
  2. Scatter half the curry powder over the underside of the chicken thighs (seasoning with salt and pepper), turn them over and do the same to the top, fleshy sides. Use your hands to gently rub the seasoning in to the flesh to ensure as even dispersal as possible. This is a little bit messy but does make a huge difference.
  3. Lay the chicken thighs fleshy sides up in a lightly oiled, deep casserole dish, put the lid on the dish and place it in to the oven for 35 to 40 minutes.
  4. Combine the ketchup, hot chilli powder, fenugreek leaves, sugar, lemon juice and a little salt in a large glass or stone mixing bowl. Peel the onion, finely dice and stir in to the spicy sauce. Cover with clingfilm and set aside until required.
  5. When the cooking time is up on the chicken thighs, take the dish from the oven and carefully remove the lid. Test with a skewer to ensure the juices . Re-cover and set aside for the thighs to rest while you cook the potatoes.
  6. Wash but don’t peel the potatoes and cut them in half across the way. Add them to a large pot, season with the teaspoon of turmeric and some salt and pour in enough cold water to ensure the potatoes are fully and comfortably covered. Put the pot on to a high heat until the water starts to boil then reduce the heat to achieve a gentle simmer for twenty minutes.
  7. Peel and coarsely grate the turnip half in to a large bowl. Add the washed and shaken dry spinach leaves and the chickpeas. Season with salt and pepper and stir carefully to combine.
  8. Drain the potatoes through a sieve at your sink and return to the empty pot. Leave them to steam off and dry out for a couple of minutes while you wash the sieve and your sink thoroughly to prevent staining by the turmeric in the water and pluck the meat from the chicken thighs in small bite-sized pieces.
  9. Add the butter and chopped coriander to the potatoes and swirl or stir with a wooden spoon to evenly distribute.
  10. Plate the meal components on a sectional plate as shown in the lead image or as you choose and serve.

3) White Turnip, Vegan Sausages, Potato and Chickpeas Salad

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 serving

Ingredients

Instructions

  1. Wash the potatoes but leave the skins on and cut them in half so that they form approximately one inch chunks. Add them to a large pot with the turmeric and some salt and pour in enough cold water to ensure they are all comfortably covered. Put the pot on to a high heat until the water starts to boil then adjust the heat to achieve a moderate simmer for twenty minutes.
  2. The vegan sausages should be cooked per the instructions on the pack. In this instance, they required to be gently fried (from frozen) for twenty minutes in a little vegetable oil so they were put on to start cooking when the potatoes were set simmering.
  3. When the potatoes are just cooked, drain through a sieve and return to the empty pot. Allow them to steam off for a couple of minutes and dry out, while you remove the sausages from the frying pan to a holding plate.
  4. Add the chickpeas, mayo and chopped coriander to the pot with the potatoes, season with a little black pepper and stir carefully but well with a wooden spoon.
  5. Peel the turnip and coarsely grate in to a large bowl. Roll and shred the purple basil leaves before adding to the turnip along with the roughly chopped sausages. Stir to combine.
  6. Spoon the turnip and sausage salad in to the middle of a deep serving plate and arrange the potato salad around the border. Garnish with the purple basil sprig in the centre.

4) White Turnip, Smoked Mackerel and Pasta Salad

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

Instructions

  1. Bring a large pot of well salted water to a rolling boil and add the pasta. Stir well and adjust the heat to achieve a simmer for 8 to 10 minutes.
  2. Drain the pasta through a colander or sieve at your sink and set aside to steam off and cool.
  3. Wash the salad leaves and shake dry. Add to a large mixing bowl.
  4. Wash and dry the tomatoes before cutting them in half and adding them to the bowl with the salad.
  5. Peel the turnip and coarsely grate in to the mixing bowl.
  6. Remove the skin from the smoked mackerel fillet and coarsely flake it with your hands in to the bowl.
  7. Add the cooled pasta to the bowl and season with black pepper. Mix gently but well with your hand or a wooden spoon before transferring to a deep plate to serve.

5) Ham, Apple and White Turnip Salad

Cook Time

Prep time: 10 min (plus cooling time for ham)

Cook time: 1 hour

Ready in: 2 to 3 hours

Yields: 1 serving (plus leftover ham)

Ingredients

Instructions

  1. Where applicable, the cooking instructions on the ham pack should be followed. In this instance, it required to be simmered in water for one hour.
  2. Add the ham to a large pot along with the peeled and quartered onion, the washed and roughly chopped large carrot and the whole peppercorns. Pour in enough cold water to ensure the meat is comfortably covered and bring to a medium simmer for the prescribed cooking period.
  3. When the ham is ready, lift it carefully from the poaching liquid with a couple of large forks or similar. Sit it on a large plate, cover and leave to cool.
  4. Core the apple and slice to around quarter inch thick discs. Add to a bowl of cold water infused with the lemon juice. This will prevent the apple oxidising and turning brown.
  5. Peel the smaller carrot and piece of turnip. Grate coarsely in to a mixing bowl, season with black pepper and toss/stir to combine.
  6. Slice the ham to a quarter inch thickness and cut each slice in half to form semi-circles. Cut the apple slices in a similar way and arrange alternately and as required around the border of a deep serving plate.
  7. Put the bread on to toast.
  8. Spoon the carrot and turnip combination in to the centre of the serving plate.
  9. Use a star cutter to cut a shape from the toast and lay it on the salad before topping with the apple sauce.

6) White Turnip and Blacksticks Cheese Salad

Cook Time

Prep time: 10 min

Cook time: N/A

Ready in: 10 min

Yields: 1 serving

Ingredients

  • 8 to 10 slices (¼ inch thick) from English cucumber
  • Generous pinch dried dill
  • Salt
  • 2 tablespoons white wine vinegar
  • 1 medium carrot
  • ½ small white turnip
  • 1 tablespoon freshly chopped coriander leaf/cilantro
  • Black pepper
  • 2 medium tomatoes
  • 3 medium thick triangular slices from wedge of Blacksticks (or similar) cheese

Instructions

  1. Lay the cucumber slices in a small bowl or deep plate and scatter with the dried dill and some salt. Pour over the white wine vinegar and turn the cucumber slices around a few times in the combination before setting aside for the flavours to start to infuse while you prepare the rest of the ingredients.
  2. Peel the carrot and white turnip and grate in to a large bowl. Add the chopped coriander and season with salt and black pepper. Stir well.
  3. Slice the tomatoes to around a quarter inch thickness. Take the cucumber slices from the pickling solution and pat them dry between two sheets of kitchen paper.
  4. Arrange the tomato and cucumber slices alternately around the edge of a deep plate, overlapping, to form a border.
  5. Spoon the carrot and turnip mix in to the centre of the plate and lay the cheese slices on top to serve.

7) White Turnip and Roast Chicken Salad with Garlic and Tarragon Toast

Cook Time

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 2 servings

Ingredients

Instructions

  1. Peel the carrot and white turnip and coarsely grate in to a large mixing bowl. Season with salt and pepper and stir with a wooden spoon to combine.
  2. Add the coriander/cilantro and roast chicken to the bowl and stir again.
  3. Put the bread on to toast.
  4. Put the butter in to a small bowl. Peel the garlic clove and grate it finely in to the bowl (or crush it) and add the tarragon. Mix well with the back of a knife.
  5. Divide the butter combination evenly between the two slices of toast and spread it out evenly.
  6. Divide the salad between two deep plates. Cut the toast slices in to quarters and arrange around the salad to serve.

8) Vegan Burgers with Pickled Turnip, Carrot and Apple Salad

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 2 servings

Ingredients

Instructions

NB – Different types of burgers will require different cooking times and potentially different cooking methods. The instructions on the particular pack should always be followed, where applicable. The burgers in this instance required to be gently shallow fried from frozen for twenty minutes.

  1. Pour a little oil in to a non-stick frying pan, bring it up to a medium heat and fry the burgers gently for twenty minutes, turning occasionally.
  2. When the burgers are on to cook, add the turnip, carrot and apple peelings to a large bowl. Pour over the white wine vinegar and season with a little salt. Carefully stir/toss with a wooden spoon.
  3. When the burgers are ready, roll the basil leaves, shred and toss through the salad.
  4. Cut the bread rolls in half and lift a burger on to the bottom half of each. Lift the salad from the vinegar with tongs, shake gently and divide evenly between the burgers before laying the roll tops in place to serve.

9) Hot Smoked Salmon with White Turnip, Beetroot and Spinach Salad

Cook Time

NB – If you do have the capacity to hot smoke salmon at home, the salmon could be taken straight from the smoker and served with this salad. If not, the smoked salmon can be bought from a fishmonger or supermarket.

Prep time: 10 min

Cook time: n/a

Ready in: 10 min

Yields: 1 serving

Ingredients

Instructions

  1. Peel the beetroot, carrot and turnip. Grate them separately in to three small bowls, season with salt and pepper and toss/stir to evenly distribute the seasoning.
  2. Wash the spinach in a colander under running cold water and shake thoroughly dry. Season with salt and pepper.
  3. Arrange the grated vegetables in three equal length thick arcs around the circumference of a deep serving plate and build the spinach in the middle.
  4. Lay the smoked salmon fillet on top of the spinach to serve.

10) White Turnip and Chorizo Salad with Paprika Spiced Spinach and Potatoes

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 1 serving

Ingredients

Instructions

  1. Wash the potatoes and cut them to approximately one inch chunks. Add to a large pot of cold, salted water and bring the water to a medium simmer for twenty minutes.
  2. Drain the potatoes and return to the empty pot. Add the smoked paprika and the butter and gently swirl the pot to melt the butter and evenly distribute the spice.
  3. Wash the baby spinach leaves under running cold water in a colander and shake dry. Add them to the still hot potatoes. stir carefully with a wooden spoon and put the lid on the pot. Set aside for a few minutes and the spinach will wilt a little in the residual heat.
  4. The tomatoes should be halved by making half-inch cuts at alternate forty-five degree angles around the circumference with the point of a sharp knife. In each instance, make the cut through to the core. The tomato halves should then be gently pulled apart and the seeds scooped out with a teaspoon.
  5. Peel and grate the white turnip and season with a little salt before using it to stuff the tomato halves.
  6. Lay a stuffed tomato half at each corner of a square plate and lay two overlapping chorizo slices at each side.
  7. Carefully spoon the spiced potatoes and spinach in to the centre of the plate to serve.

© 2021 Gordon Hamilton

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