Thursday, 14 June 2012

Summer Turnips and Sweet Carrots GF SCD

Whenever I see turnips, somehow they remind me of one of my favourite childhood stories, "The Enormous Turnip". Do you know the story? At this time of year turnips are in season. Sweet and ever so slightly peppery, turnips are rich in Vitamin C and provide a good source of fibre. If you are following the SCD, turnips are an advanced food. In the Eleventh Printing of the book, dated April 2004 it states "..turnips (may be tried after considerable improvement).."

Quite unpopular, this delicious vegetable does not take pride of place on the green grocer's shelves in the UK and is often sadly hidden, squeezed amongst the globe courgettes and asparagus and other fine vegetables which are peculiarly classed as "exotic" in this country. Maybe this is because the turnip was once the staple food of the poor in Northern Europe and widely used as animal fodder and its poor reputation unfairly persists. We love them and the smaller they are the sweeter they taste!

Carrots at this time of year are young and sweet. Packed full of Vitamin A, they are a wonderful addition to the pot! Served as a side dish, these vegetables are braised with fresh herbs. I throw in my own herbs to add sweet flavour to this dish. My potted thyme survived the winter.

And luckily, so did my Rosemary.

Summer Turnips and Carrots GF SCD

3 medium/large turnips
3 medium carrots
1 stalk celery
12 shallots
2 - 3 sprigs thyme
sprig of rosemary
3 - 4 stalks parsley
extra virgin olive oil
sea salt & freshly ground black pepper

Wash the celery stalk and slice in two. Peel the shallots, turnips and carrots. Thickly slice the carrots and chop the turnip into chunks. All the vegetables should be about the same size, if possible.The celery is there to add flavour, you can choose to discard it when the vegetables are cooked.

Heat a tablespoon of extra virgin olive oil in a pan, tip in the vegetables and cook gently over a low heat for a couple of minutes.

Wash the herbs.

Pour in some boiling water so the vegetables are about two thirds covered.
 Add the sprigs of herbs to the pan. Add about a teaspoon of salt and plenty of freshly ground black pepper.

Bring to the boil, cover with a lid and then gently simmer for about 40 minutes or until the turnips are soft.

Keep an eye on the water level and top up a little if necessary, there should be some stock left in the bottom of the pan when they're cooked.

Did you know that :

  • the very young, small turnips can be grated or thinly sliced and eaten raw in salads.
  • turnip greens are an excellent source of Vitamins K, A, C, B6, E and minerals calcium, manganese and copper and similar to Kale, an excellent source of lutein.
  • Jack O' Lanterns were originally carved out of turnips but when the tradition was brought to the United States by the Irish and Scottish immigrants, it was replaced with the pumpkin which was much easier to carve.
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  1. Hi Vicky,

    I've never heard of that book. Sounds super cute. :-)

    I adore this simple dish. I can only imagine how the herbs make the house smell (and how they flavor the dish). I also happen to love turnips! And how lovely to pair them with sweet shallots and carrots.


  2. I've never heard that story either, but your dish sure looks tasty!! Thanks for sharing!

  3. Hello dear Vicky, Your soup looks delicious and very nourishing too. I love the colors in the turnip! You are a wealth of information dearest! I always enjoy reading your posts and seeing your lovely photos. Your herbs and doing very well and look delicious. I am glad they both survived the winter. Thank you for sharing your recipe and the fun facts! And, thank you so much for visiting me and for your very sweet comment! You made my day sweet friend! I hope you have a wonderful weekend! Love, Paula xo

  4. Amber - Thank you! The story is a traditional fairy tale which I read to all of my children! I had a large selection of traditional fairy stories published by Ladybird! I wish now I hadn't given the books away to the library!

    Caralyn - Thank you!

    Paula - Thank you for your lovely comments, they are very much appreciated! Hope you have had a lovely week!

  5. From

    "In the most recent printing of BTVC (Ninth Printing - May 2002), turnips were moved from the 'allowed' list to the 'not allowed' list."

    I have been cooking turnip greens for calcium since we stopped consuming dairy, but was surprised to see turnips are not SCD-legal.

  6. Susan - Thank you for this information. However, my book is the eleventh edition and it states in the section Allowed Vegetables on page 75 - "turnips (may be tried after considerable improvement)".

    The website must not have been updated.

    If you have a copy of the book, please would you mind checking it for me.

    Many thanks


  7. Thanks for sharing with GAPS Friendly Fridays!

  8. We love turnips, but I've never thought of pairing them with carrots. This looks great. Will have to give it a try.

  9. What a wonderful, flavourful way to prepare turnips and carrots. i was interested to read about using turnips in salads as well - when I was a little girl, my Mom would cut up strips of raw turnip to serve alongside carrot sticks for snacks. They were delicious, especially with a little sprinkle of salt.

  10. Hi Vicky,
    We just love Turnips and this vegetable dish looks so delicious. I can't wait to give this awesome combination a try. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  11. Rogene - I really hope you do it's a lovely fresh Summery flavour and the carrots bring an extra sweetness to the pot! Thank you!

    April - Thank you! Raw turnips especially the very small ones go beautifully in coleslaw alongside carrots! How lovely that your Mom served fresh vegetables for snacks!

    Miz Helen - Thank you for hosting such a lovely carnival of food every week! My week has been lovely, if a little busy, thank you!

  12. Your herbs are gorgeous and so is this dish!!! Thank you for sharing on Fit and Fabulous Fridays! :)

  13. Carrots and turnips make such a delicious combination! Pairing them with shallots and fresh herbs sounds lovely!

  14. Thank you Alea! We love shallots, we put them on skewers and roast them in the oven too...

  15. I love your recipes and your pictures always make me want to reach out and eat the food! Thank you for sharing this delicious veggie recipe on Allergy-Free Wednesdays Vicky!

  16. Thank you Laura, you are most welcome!

  17. Just harvested a huge bushel basket of turnips from the garden only to see the SCD website has them as illegal :-)
    Thank you very much for your clarification and I hope others find your website when seeking whether turnips are SCD legal or illegal - as they are quite healthy.

    1. How lovely! I hope you enjoy them! Thank you for your comment, I've now written the explanation into the first paragraph.