Pic of Turnips, Brussels sprouts and beetroot with hazelnuts

Turnips, Brussels sprouts and beetroot with hazelnuts

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Vegetarian mains

Turnips, Brussels sprouts and beetroot with hazelnuts

Side Serves 6 1h
The success of this unusual vegetarian main relies on cooking the different vegetables well and finishing them off with a really good wine vinegar. If you don't have any of the root veg, carrots and parsnips make good alternatives. Couscous makes a good, quick accompaniment.


  • 4 beetroot, trimmed
  • 400g Brussels sprouts, halved
  • 400g turnips, peeled and cut into wedges 2cm thick
  • 3 tbsp butter
  • 1 small red onion, finely chopped
  • 50g hazelnuts, finely chopped
  • 2 tsp fresh thyme, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp Muscat vinegar
  • salt and pepper


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

    Preheat oven to 200°C/Gas 6. Put the beetroot in a dish, add a splash of water, then cover with foil and bake until tender - about 45 minutes, depending on size.
  • Step 2

    Meanwhile, add the sprouts to a large pan of boiling salted water and cook for about 5 minutes, until just tender. Remove with a slotted spoon, refresh in cold water, then drain and set aside.
  • Step 3

    In the same water, cook the turnips for about 6 minutes, until just tender, then drain and refresh in cold water. Drain again and set aside.
  • Step 4

    Melt the butter in a large frying pan, add the onion and hazelnuts and fry for about 3 minutes, until the nuts start to brown. Add the thyme and garlic and mix well.
  • Step 5

    Add the beetroot, sprouts and turnips and cover the pan. Cook gently for about 5 minutes to heat the vegetables through. Sprinkle with the vinegar, season to taste and mix well.

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