Riverford Wicked Leeks
Braised turnips and tops with ginger and honey recipe image

Print Braised turnips and tops with ginger and honey

Mild turnips are a very good vessel here for the sweet-spicy pairing of honey and ginger. If the leaves are intact, throw them in too. This is an excellent side to fried or roasted chicken or meaty fish.


  • 1 bunch of turnips, trimmed & lightly peeled
  • 25g butter
  • 1 tbsp clear runny honey
  • 1 tsp fresh ginger, finely grated
  • 3 tbsp white wine
  • Turnip tops, roughly chopped


  1. Quarter the turnips, or cut into wedges if they are on the large side. Put in a heavy-based saucepan along with the butter, honey, ginger and wine, and add a couple of tablespoons of water.
  2. Bring the pan up to a simmer, put on a lid, turn the heat down and cook on a very low heat for 10-12 minutes or so, depending on how small you’ve chopped the turnips. Stir frequently so they don’t catch. Keep a good eye on them, adding a splash more water if needed.
  3. When almost tender (test by inserting a knife), add the leaves, keep the lid off and stir until the leaves have wilted, the turnips are tender & the liquid evaporated (boil rapidly to reduce if needed). Season with salt and pepper.
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