	Common Names:	Turnip
	Family:	Brassicaceae
	In Season:	August - November (best)
	Buying:	Choose firm, smooth bulbs which are free of cracks and heavy for their size. Smaller specimens are generally sweeter
	Storing:	Remove any leaves store in a cool, dry, dark place or refrigerator for up to 4 days
	Serving Allowances:	1 Cob per person or 100g/4oz Niblets

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General - Preparing Corn on the Cob (Sweetcorn)

Remove the papery sheath and the stringy threads then cut off the stem if present. Wash well. They can then be cooked whole, cut widthways into sections or thick slices. Alternatively, the niblets can be removed from the cob with a sharp knife. The easy way to do this is to cut off the stem end so it can be steadied on a work surface, then, starting at the pointed end, cut down to the base as close to the central cob as possible.
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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	x	x	x	x	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	x	x	Y	x

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Suitable methods and timing for cooking Corn on the Cob (Sweetcorn)
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Whole ï¿½=ï¿½ 20-35 minutes. Coat with oil or melted butter
Boil	y	Wholeï¿½ =ï¿½ ï¿½ 8 - 15 minutesï¿½ Do not add salt to the water Niblets ï¿½ =ï¿½ ï¿½ 5 - 10 minutesï¿½ Do not add salt to the water
Fry/Sautï¿½	y	Niblets ï¿½ =ï¿½ ï¿½ Stir-fryï¿½ 3-5ï¿½ minutes
Grill	y	Wholeï¿½ =ï¿½ ï¿½ 8 - 15 minutes brush liberally with melted butter
Microwave	y	Whole/Niblets ï¿½= 5 - 10 minutes
Steam	y	Wholeï¿½ =ï¿½ ï¿½ 15 - 20 minutesï¿½ Niblets ï¿½ =ï¿½ ï¿½ 10 - 15 minutesï¿½
Stuff	x	ï¿½
ï¿½	ï¿½	ï¿½

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