Heat the sunflower oil in the pan, over a high heat.
Add the turnips and season well with the salt and pepper.
Cook for five minutes turning once or twice.
Meanwhile cut the onion in to wedges.
After five minutes reduce to a medium heat and add the onion and turn to mix in with the turnip.
Cook for another 10 to 12 minutes or until the turnips are softened but not too soft (slightly harder than the texture of roast parsnips).
Add the muesli, turn to mix in, and then heat through for a minute or so.
Decant to a warmed serving dish.
Freezing
Spread the turnip, onions, etc. over a glass baking tray (or a greaseproof lined baking tin) avoid the turnips touching each other.
Place the tray flat in the freezer and leave for a few hours - until the turnips are frozen.
Remove the turnips from the freezer and quickly place in freezer bags before returning to the freezer.
The frozen turnips can be re-heated once in a microwave.
Once thawed, do not refreeze.
Notes
Use smaller turnips for a milder, sweeter taste.
An English turnip is a white root vegetable with a purple top where it has been exposed to the sun while growing. Not to be confused with what are sometimes called "Turnips" in other English speaking countries.
Still photography, original music, and content Copyright 2022-2026 David Harris. All rights reserved. Maps, music videos, and advertising materials used by CC permission.
