Riverford Wicked Leeks
Sautéed turnips with cumin and lemon recipe image

Print Sautéed turnips with cumin and lemon

This quick and easy vegetarian side recipes brings out turnip's mild, nutty taste with a gentle, clean dressing of lemon, cumin, olive oil and fresh coriander. It goes well with basmati rice and Indian dishes, or with grilled white fish.


  • 450g turnips
  • 2 tbsp olive oil
  • 1 tsp cumin seeds, crushed
  • Zest of ½ lemon, finely grated
  • Good squeeze lemon juice, to taste
  • 1 tbsp fresh coriander, chopped


  1. If the turnips are on the large side, peel and cut into 2cm cubes. If they are small, trim and quarter them. Drop into a pan of lightly salted boiling water.
  2. Simmer for 5 minutes until just tender (don’t overcook them). Drain and refresh under the cold tap. Drain thoroughly and pat dry on kitchen paper.
  3. Heat the oil in a wide frying pan, add the turnips and fry until nicely browned. Stir in the cumin and lemon zest and juice, plenty of pepper and a little salt.
  4. Turn out into a serving dish and scatter with the coriander to serve.
want to cook with fresh ingredients? try one of our award winning veg boxes