Temari Red is simply scrummy. This is an outstanding Japanese type, small and mild perfect for salads and also delicious when roasted. This variety is CLUB ROOT RESISTANT too. The red stems and green leaves are also edible. Sow between March and June, pull June to October when they are 5-10cm in diameter. Price for 100 seeds
Roasted Temari
- Preheat the oven 220°C
- Cut the stems leaving about 2cm on the turnips (the trimmings can be stored in the fridge for another day)
- Rinse turnips under cold water until they are free of soil (you can scrub gently but keep the skin on).
- Pat dry, cut each in half (so they all have a spike of stems) and set aside.
- Now make a simple olive oil-based dressing:
- Option 1 - whisk together olive oil, salt, and pepper in a bowl. Place the turnips in the bowl and toss until they are coated with the dressing.
- Option 2 - the low fat alternative is spray the turnip halves with low calorie oil or butter spray and sprinkle with seasoning of choice – salt, pepper, herbs or spices
- Transfer the seasoned turnip halves onto a baking tray and bake for 10-12 minutes making sure to turn them halfway through the roasting process.
- Enjoy
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