I love this simple, rustic method of cookery - to cook in
paper (en paupiette) results in succulent, tender and juicy
First of the season baby turnips cooked in
Per person or double amount for two or more
Photo by Simon Lambert.
4 small turnips with their green tops
1 garlic clove, lightly crushed
2 sprigs of fresh thyme
1 Tbsp extra virgin olive oil
1 tsp butter
1 tsp balsamic vinegar
Pinch sugar (optional)
Sea salt and freshly ground black pepper
Heat the oven to 200degC.
Place the turnips and the greens in a bowl together with the
garlic, thyme, oil, vinegar, sugar and seasoning. Toss
lightly to combine. Cut a square of baking paper large enough
to hold the turnips comfortably (up to two servings per bag)
and fold in half to make a crease. Unfold it and lay the
turnips on one half along with the oil and herbs etc. Bring
the other half of the paper over the turnips so both ends
meet. Fold the edges tightly to form a pillow-like shape.
Make sure the package is well sealed. Place on to a tray and
bake for 20-30 minutes depending on size of turnips. The
package will puff up like a pillow. Serve immediately and
open carefully at the table.
• Alison Lambert, chef at the Otago Farmers Market, will
be demonstrating this recipe at the market on Saturday