Savoury turnip and carrot pancakes
Peel and grate 2 turnips and 2 carrots. Combine in a large bowl with ½ tsp smoked paprika, ½ tsp turmeric, 1 beaten egg, 4 tbsp plain flour and some salt and pepper. Mix well. Divide into 8 equal portions and shape into patties about 1cm thick. Set aside. Heat 1 tbsp vegetable oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the patties for 3-4 minutes per side until brown and crispy. Serve with bacon and eggs or with your favourite sauce.
Crunchy winter slaw
In a large bowl, whisk together the juice of 1 lemon, 2 tbsp olive oil and 1 tsp grated fresh ginger. Season with salt and pepper. Peel 1 turnip and cut into thin matchsticks. Cut 1 Pink Lady apple into thin matchsticks. Shred 120g Brussels sprouts. Add the turnip, apple and sprouts to the bowl along with 2 tsp poppy seeds. Toss to coat and serve.
Preheat the oven to 200˚C/180˚C fan/gas mark 6 and grease a baking dish with butter. Peel 600g turnips and slice very thinly. Layer the slices into the prepared baking dish, seasoning each layer with a little salt and a generous grind of black pepper. In a bowl, combine 60g grated Gruyère, 500ml milk, 100ml cream, 2 crushed garlic cloves, 1 tbsp fresh thyme leaves and a pinch each of cayenne pepper and nutmeg. Whisk to combine, then pour over the turnips. Sprinkle an extra 40g grated Gruyère on top. Dot the top with small knobs of butter. Bake for 1 hour or until the turnips are soft and the top is golden brown and bubbling around the edges. Allow to stand for 8-10 minutes, then serve.
Turnip and parsnip pistou soup
Heat 2 tbsp olive oil in a pan over a medium-high heat. Add 1 chopped onion, 2 peeled and chopped carrots, 1 chopped fennel bulb, 400g peeled and chopped turnips and 350g peeled and chopped parsnips. Cook for 8-10 minutes. Pour over 1.6l hot vegetable stock. Season and simmer for 15 minutes until the vegetables are tender. Add 150g frozen peas and 1 x drained 400g tin of butter beans and cook for another 3-4 minutes. Season to taste with salt and pepper. In a mini chopper, combine a large bunch of fresh basil leaves with 1 garlic clove, 100g olive oil and 50g grated Parmesan. Taste and season, then store in the fridge until required. To serve, pour the soup into warmed serving bowls, top with some of the pesto sauce and sprinkle with extra Parmesan.
Heat 2 tbsp vegetable oil in a heavy-bottomed pot over a medium-high heat. Add 1 sliced onion and cook for 4-5 minutes until golden. Add 1 tsp grated fresh ginger, 1 crushed garlic clove, 2 finely sliced green chilies and 1 tsp whole mustard seeds. Cook for another few minutes, stirring, until the mustard seeds pop. Sprinkle over 1 tsp each of ground cumin and coriander and stir for another 30 seconds. Add 1 tsp turmeric, 1 x 400g tin of chopped tomatoes and 150ml vegetable stock. Stir to combine well. Add 300g peeled, chopped turnips and cover with a lid. Bring to a boil, then reduce the heat to a simmer, and cook until the turnips are tender, but not falling apart. Sprinkle with ½ tsp brown sugar and season with salt to taste. Scatter with fresh coriander to serve.