Turnip, Gold Ball from France

A golden jewel of the winter vegetable garden, the Gold Ball turnip is milder, sweeter, and more delicate than a classic turnip. With its smooth golden-yellow skin and tender, creamy flesh, it offers a subtle nutty flavour with gentle notes of almond and a naturally sweet finish.

Unlike sharper purple turnips, the Gold Ball is prized for its mellow taste and soft, buttery texture. Its sweetness becomes even more pronounced after roasting, making it a beautiful choice for comforting winter dishes.

How to cook it

• Peel and cut into cubes or wedges.
• Roast at 200°C for 25-30 minutes with olive oil, thyme, salt, and pepper until golden and caramelised.
• Steam or boil for 10-15 minutes, then mash with butter and a pinch of nutmeg.
• Simmer in soups, stews, or pot-au-feu, where its sweetness enriches the broth.

Remove the leafy tops and keep the turnips in the refrigerator’s vegetable drawer, ideally in a perforated bag or loosely wrapped. They will stay fresh for about 1-2 weeks, wash them only just before cooking to preserve their firmness.