Recipe of the Week Baked Baby Turnips in a Mustard Vinaigrette

Nothing like the mound of boiled, watery "turnip" from your childhood, try a tender, baked, mini morsel of deliciousness.

At school we used to get big steaming piles of boiled yellow turnip as the side veg almost every day – it’s created somewhat of an aversion to the classic Irish mashed yellow turnip (I can conjur up the smell as I write this).  But these mild little baked beauties are a different beast altogether – delicious and tender.


  • 1 tablespoon white wine vinegar
  • 1 ½ teaspoons whole-grain mustard
  • 1 scallion, minced
  • 1 or 2 tablespoons chopped flat-leaf parsley
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Approx 20 baby turnips, stems trimmed to 2 inches

Preheat the oven to 200° C. In a bowl, whisk the vinegar with the mustard, scallion, parsley and ¼  cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a baking tray in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining oil and season with salt and pepper. Spread the turnips on the preheated baking tray and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.