Riverford Wicked Leeks
Turnips, Brussels sprouts and beetroot with hazelnuts recipe image

Print Turnips, Brussels sprouts and beetroot with hazelnuts

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 & 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 & pepper


  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.
  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.
  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes