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Turnip "Di Milano a Coletto Viola"
Turnip "Di Milano a Coletto Viola".
A 19th century Italian heirloom which is quick maturing and well suited for cooler climes.
The medium-sized roots, with a sweet and mild flavour, are very flat with a bright purple top and a white base below soil level, and store well.
Weight per 1000 seeds = 1,7-2,0 g.
Number of seeds in 1,0 g = 500-590.
A 19th century Italian heirloom which is quick maturing and well suited for cooler climes.
The medium-sized roots, with a sweet and mild flavour, are very flat with a bright purple top and a white base below soil level, and store well.
Weight per 1000 seeds = 1,7-2,0 g.
Number of seeds in 1,0 g = 500-590.
Turnip. Bot.: Brassica rapa L. var. rapa.
Baked turnip with thyme
Ingredients:
500 g turnip;
1 tbsp olive oil + some for greasing
1 tablespoon balsamic vinegar;
½ teaspoon dried thyme;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.
Cooking:
Peel the turnips, cut into small pieces and place in a bowl. Combine oil, vinegar, thyme, salt and pepper. Pour the mixture over the vegetables and stir.
Grease a baking sheet with oil and place the turnips in a single layer. Bake at 230°C for 25 minutes. Then turn the turnip slices over and bake for another 10 minutes. The turnip should soften and brown.
Season with salt and pepper and sprinkle with finely chopped parsley before serving.
