Sous Vide Turnips | Recipe by

Turnips cooked Sous Vide In Cider with Roasted Apple and Hazelnut

Turnips cooked Sous Vide In Cider with Roasted Apple and Hazelnut Vegetables and Sides
  • COOK TIME: 90 minutes
  • PREP TIME: 30 minutes
  • SERVES: 6


  • 6 Turnips, peeled and cut into desired shape
  • 2 Granny Smith Apples, peeled, cored and diced the same shape as turnip
  • 5 Sprigs Thyme
  • 2 Sage Leaves
  • 200mls Cider
  • 100mls Good Quality Rich Chicken Stock
  • 3 Banana Shallots Finely Chopped
  • 2 Cloves Garlic -Crushed
  • Sea Salt
  • White Pepper
  • 75g Roasted Peeled Hazelnuts
  • Hazelnut Oil
  • Chopped Parsley



  • Sous Vide Water Bath
  • Vacuum Pouches
  • Vacuum Sealer


This recipe really brings the humble turnip to life, and creates an entire dish in itself.


  1. Place the apples and the turnip together in a vacuum pouch
  2. Add the cider, stock, thyme, sage and a little salt
  3. Seal the pouch, cook in a preheated water bath at 90 degrees for 1 hour or until tender
  4. In a small sauté pan with a little oil gently soften the shallots and garlic together. Season with a little salt and white pepper. Set aside
  5. To serve, take the apple and turnip from the pouch and add the remaining liquid to the shallots. Place back on the heat and reduce to a syrup. Add the hazelnuts and the parsley
  6. Toss the apple and turnip through the mix, place in a bowl and sprinkle with the parsley and a drizzle of hazelnut oil to finish

Chef’s tip

Why not add a rich beef stock to the pouch making it a great choice for a beef casserole


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