Turnips 1kg
£6.29
Purple top turnips for shalgam, stews and pickles.
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Purple top turnips have smooth white skin that blushes violet at the crown and crisp white flesh with a peppery bite. In Punjab and Kashmir they are shalgam or gogji, cooked down with onion, ginger and garam masala into a soft winter sabzi, or simmered with mutton. They also go into the sharp mustard pickles of North India and into a British stew with carrot and swede.
How to use it
Peel thinly and cut into chunks. For shalgam masala, fry onion, ginger, garlic and green chilli, add the turnip with turmeric, coriander powder and salt, cover and cook for 15 to 20 minutes until soft, then mash lightly and finish with garam masala and a little jaggery. For a pickle, cut into thin batons, sun dry for a few hours and mix with mustard oil, crushed mustard seed and chilli.
Good to know
- Also called shalgam or gogji
- Smaller turnips are sweeter and less woody
- Choose heavy, firm roots with smooth skin
- Sold loose
Keep in the fridge salad drawer in a loose bag and use within 1 to 2 weeks.
Same day within 5 miles of our shop when you order by 2pm, seven days a week, brought by our own team. Choose Local delivery at checkout: £3.99, free over £25.
Everywhere else in England and Wales, delivery takes 2 to 3 working days, tracked, and is £5.49, £3.99 when you spend £30 or more, and free over £50. Chilled and frozen items travel in insulated packaging.
Check the cost for your postcode. Sealed, unopened items can be returned within 14 days. To arrange a return, get in touch with your order number.
Ingredients & nutrition
See the pack for full ingredients and allergy advice.
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