Whey turnips and tops
serves
4
Looking for an easy entree for tomorrow's meal? These delicious pan-fried turnips are super simple to make and can be served in about an hour, once you have collected the whey from your yoghurt tub. Trust us - totally worth it. Sweet, crispy, and salty, you'll never look at turnips the same again.
This recipe is by Alanna Sapwell-Stone and Matt Stone.
Ingredients (5)
- 6 cups (1.5L) whey (see bottom note)
- 100g unsalted butter, plus 40g extra
- 1/4 cup (55g) caster sugar
- 8 (90g each) turnips, halved lengthways, stalks and leaves reserved
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring whey, butter and sugar to the boil in a large deep saucepan over high heat. Add turnips, cut-side down, and return to the boil. Reduce heat to medium-low, cover with a sheet of baking paper and simmer gently for 50 minutes, or until turnips are cooked and golden on the bottom. Remove turnips from pan. If sauce is still a little runny, increase heat to medium-high and cook until syrupy.
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2.Meanwhile, when turnips are almost ready, heat a large frypan with extra butter. Working quickly, add turnip leaves and stalks (and beetroot leaves, if reserved from recipe, at left) to pan and cook, stirring occasionally, for 3-4 minutes, until leaves have wilted.
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3.To serve, place leaves on a large platter and top with turnips. Season, drizzle with sauce and serve with lemon wedges.
Recipe Notes
Whey is the opaque liquid that pools naturally in yoghurt. Collect it by hanging yoghurt overnight in a sieve lined with a fine cloth placed over a bowl. You can freeze whey in an airtight container for up to 6 months. Stir before using. Don’t have enough whey? Top up with water and a splash of lemon juice.
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