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Baked turnips with almonds and aioli
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Serves: 4 as a side
6 turnips, peeled and cut into 1cm wedges
2 tbsp olive oil
40g skin-on almonds
¼ x 25g pack chives, finely chopped
1 egg yolk
1 tbsp lemon juice
1-2 garlic cloves, crushed
75ml olive oil
50ml sunflower oil
1. Preheat the oven to 220˚C, gas mark 7. Put the turnips on a baking tray, toss with the oil and season. Roast for 20-30 minutes, until golden and tender to the point of a knife. Put the almonds on a separate tray and roast for 6-7 minutes, until a shade darker and aromatic. Set aside to cool then cut into slivers.
2. Meanwhile, make the aioli. Put the egg yolk, lemon juice, garlic and a good pinch of salt in a bowl. Slowly drizzle in the olive oil, then the sunflower oil, whisking continuously. Once all the oil is added it should be very thick; to make it thinner, whisk in warm water ½ tsp at a time, until it reaches your desired consistency. Season with salt or lemon juice, if needed.
3. Arrange the turnips on a serving dish, scatter over the slivered almonds and chives, then serve immediately with the aioli. Delicious served with roast chicken or pork.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.
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