Yellow Turnip

Yellow Turnip

A variety that grows in Soest, central Holland, as a late crop.

According to tradition, the Soester turnip must be stewed with its peel.

The Yellow Turnip of Soest Slow Food Presidium

It is the ingredient of a traditional dish called muuspot, accompanied by potatoes and boiling fat, served from the stove directly on the table because, if served cold, the turnip loses its flavor.

Since the turnip does not keep for long, it must be kept in a glass container, called a wecken.

In Soest, some coats of arms of local families, also originating from the XNUMXth century, had drawn turnips or tubers and even the higher social classes loved to consume Soest turnips.

Rediscovery of the Dutch turnip

In 2000, a producer found a bag with seeds in the attic of the family farmhouse. When he planted them, he discovered that they were turnips of the ancient variety.

Today, this turnip is growing again in the Soest area, where they are part of the Soest protected landscape and agricultural heritage.

Since December 2004, the Soest turnip has been on sale in small quantities in a small number of local shops.

SLOW FOOD FOUNDATION

How to Cook Turnip

With a very good cream soup, just cook the turnips in water without the peel and when cooked, pass them over with the blender

Honey Glazed Yellow Turnips

Ingredients

8 yellow turnips

   3 sprigs of thyme

   1 bay leaf

   50 g of butter

   2 spoons of Honey

   2 spoons of balsamic vinegar

   Gray Breton Salt

Pepper Demeter

1. Peel, wash and dry the turnips. Wash and dry the thyme and bay leaf. Cook the turnips for 10 minutes in a pot of boiling salted water. Drain and pass them under cold water.

2. Melt the butter in a pan, add the turnips, honey, thyme and bay leaves. Brown them over medium heat for 5 minutes.

3. Pour in the vinegar, salt, pepper and leave to color for another 5 minutes. Serve immediately.

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

Agricola da Bruno, Nepi (VT)