Caramelised Micro Turnips

Comms coordinator Claire shares her favourite recipe for the tiny autumnal hero that is the mini turnip.

Bringing out the surprising sweetness of these veg is easy and can be achieved through roasting or, my favourite, caramelising. This is a very quick and easy recipe, which is fortunate, as I usualy have to make two batches having eaten the first lot straight from the pot, 


  • 1 bunch (about 8) turnips (per person if you’re anything like me)
  • Knob of real butter
  • Tablespoon of white sugar


Chop off the green tops (save for salad) and give the turnips a really good scrub. If the skin has become a little woody, peel with a light touch but this is usually not necessary. Half or quarter them, depending on how big they are and how hungry you are.  Place in a pot on a high heat, cover with boiling water, and pop a lid on the pot. Boil for between 3 and 5 minutes until tender to the point of a sharp knife.

Once tender, drain and add back to the pan over a low to medium heat. Add the spoon of sugar to the pot and stir with a wooden spoon to coat the turnips. When the sugar turns golden add the butter and continue to stir for about a minute. Enjoy immediately…plate optional.