Creamed Turnips with Smoked Haddock


  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g turnips, peeled and cut into 1cm dice
  • 300ml milk
  • 300g undyed smoked haddock
  • 2 tablespoons double cream
  • 2 tablespoons chopped parsley
  • 1 tablespoon capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
  • 1 egg

Recipe Name

Creamed Turnips with Smoked Haddock


Melt the butter in a large pan, add the onion, garlic and turnips and cook gently, covered, for about 10 minutes, until softened. Add the milk and simmer for 10 minutes. Lay the smoked haddock over the vegetables (in pieces, if necessary) and cook for 5 minutes, until the fish is just done. Remove the haddock from the pan, taking out any bones or skin, and set aside. Drain off the milk from the turnips. Put the onion and turnips in a food processor and blitz until smooth, adding a little of the milk if necessary. Add the haddock, cream, parsley, capers and egg and blitz together quickly, then season to taste. Transfer to a shallow ovenproof dish and bake in an oven preheated to 180°C/Gas Mark 4 for 20 minutes, or until set.