Pic of Creamed turnips with smoked haddock

Creamed turnips with smoked haddock

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Meat mains

Creamed turnips with smoked haddock

Main Serves 4 1h
True comfort food, this creamy, smoky, fishy purée makes a great centrepiece for dinner. It can be served very simply, in a bowl with a pile of dipping toast, a few black olives and wedges of lemon. It's also nice with a salad dressed with a sharp vinaigrette to alleviate the richness.


  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g turnips, peeled and cut into 1cm dice
  • 300ml milk
  • 300g undyed smoked haddock
  • 2 tbsp double cream
  • 2 tbsp parsley, chopped
  • 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry and chopped
  • 1 egg
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Melt the butter in a large pan, add the onion, garlic and turnips and cook gently, covered, for about 10 minutes, until softened. Add the milk and simmer for 10 minutes.
  • Step 3

    Lay the smoked haddock over the vegetables (in pieces, if necessary) and cook for 5 minutes, until the fish is just done. Remove the haddock from the pan, taking out any bones or skin, and set aside.
  • Step 4

    Drain off the milk from the turnips. Put the onion and turnips in a food processor and blitz until smooth, adding a little of the milk if necessary. Add the haddock, cream, parsley, capers and egg and blitz together quickly, then season to taste.
  • Step 5

    Transfer to a shallow ovenproof dish and bake for 20 minutes, or until set.

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