FIRST OF THE SEASON BABY TURNIPS COOKED IN PAPER

I love this simple, rustic method of cookery – to cook in paper (en paupiette) resulting with succulent, tender and juicy turnips.

Per person or double amount for two or more4 small turnips with their green tops

1 garlic clove,  lightly crushed 2 sprigs of fresh thyme 1 Tbsp extra virgin olive oil 1 tsp butter 1 tsp balsamic vinegar Pinch sugar (optional) Sea salt and freshly ground black pepper

Method Preheat the oven to 200C

Place the turnips and the greens together with the garlic, thyme, oil, vinegar, sugar and seasoning toss lightly to combine. Cut a square of baking paper large enough to hold the turnips comfortably (up to 2 servings per bag) and fold in half to make a crease. Unfold it and lay the turnips on one half along with the oil and herbs etc. Bring the other half of the paper over the turnips so both ends meet. Fold the edges tightly to form a pillow like shape. Make sure that the package is well sealed.

Place onto a tray and bake for 20-30 minutes depending on size of turnips. The package will puff up like a pillow. Serve immediately and open carefully at the table.