This is barely a recipe but it is an excellent way to serve turnip, which you may refer to as a swede. For clarity, we’re talking about the large orange-fleshed variety. We served this on St Patrick’s Day with some Irish stew but it’s lovely with sausages or on the side of a roast dinner. We’ve posted this before but it’s definitely worth mentioning again.
Turnip with Crispy Bacon & Onion – serves 4 to 6
- 900g turnip, peeled and cut into 2.5 cm chunks
- 1 tbsp rapeseed oil
- 1 small onion, finely chopped
- 50g rindless piece of smoked bacon, diced
- butter
Cook the turnip in lots of salt water until tender when pierced with a knife.
Meanwhile, heat the oil in a frying pan over a medium heat and sauté the onion and bacon until crisp and golden.
When the turnip is tender, drain and allow to dry, then roughly mash with a generous lump of butter. Season with salt and lots of black pepper.
Serve in a warm bowl with the crispy bacon and onion on top.
(Original recipe from Neven Maguire’s Complete Family Cookbook)
Jono & Jules do food & wine 
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