Prep time
15 minutes
Cook time
35 minutes
Equipment
Vegetable peeler
Large saucepan
Colander
Masher
Ingredients
2 medium turnips
Water
Method
Mashed turnips
STEP 1
Pour water into the saucepan and bring to the boil over a high heat.
STEP 2
Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 3
Cut turnips into 2cm chunks.
STEP 4
Once the water is boiling, add the turnip to the pot.
STEP 5
Cook for 15 minutes or until turnip is tender.
STEP 6
Remove pot from heat and carefully drain water in a colander.
STEP 7
Put the cooked turnips back into the pot and mash with a masher. Serve.
Braised turnip
STEP 1
Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 2
Cut turnips into 2cm chunks.
STEP 3
Add the turnip into a stew or casserole and simmer for the final 30 minutes of cook time.
Roasted turnips
STEP 1
Preheat oven to 200°C. Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 2
Cut turnips into 2cm chunks.
STEP 3
Place turnips into a roasting pan, drizzle with olive oil and season with salt and pepper and toss to coat.
STEP 4
Roast in the oven for 45 minutes. Turn turnips and roast for a further 10 minutes or until tender.
Do you have to peel turnips before cooking?
It’s not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.
Are turnips healthy for you?
Turnips boast a range of health benefits.They are a great source of vitamin C, K and A. The leaves contain high amounts of folate, and they may have anticancer and anti-inflammatory properties.
Here are some turnip recipes we love –
Turnip & leek gratin
Turnip gratin with crispy bacon and kale
Roasted root vegetables with fennel, garlic & thyme
Lamb and turnip stew
Winter beef and root vegetable stew
FAQs
How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.
Why put baking soda in turnips? ›
One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.
What is the healthiest way to eat turnips? ›
Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.
How do you add flavor to turnips? ›
Try adding fresh herbs (rosemary is particularly delicious with the spicy bite of turnips) or spices, or combine the turnips with other root vegetables as you like. You'll find some variations at the end of the recipe.
Is it best to peel turnips before cooking? ›
It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.
Is it better to eat turnips raw or cooked? ›
Turnips have a crisp, white inner flesh and a zesty, peppery flavor. People can eat them raw or cooked. However, roasting turnips tends to bring out their best flavors and qualities.
What do boiled turnips taste like? ›
Like similar root vegetables, turnip's flavor shifts slightly when cooked. Mildly spicy when raw, turnips turn sweet, nutty, and earthy when cooked. This goes for texture, too: raw turnips have a crisp, starchy flesh. Cooked turnips turn soft and velvety—a little like another cold-weather favorite, the parsnip.
Why are my turnips tough? ›
Any root crop (potatoes, carrots, radishes, parsnips, turnips) needs a fine- textured, well-drained soil to grow properly. If the soil is too heavy, the crop will rot. If the soil is too lumpy or rocky, the roots will be tough, fibrous and misshapen.
Should turnips be hard or soft? ›
Turnips should be very firm without any give or "squishiness," and, of course, should contain no mold, black spots, or large gashes in the flesh. Don't wash turnips until just before using them; moisture will degrade their quality.
How are turnips usually cooked? ›
Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.
Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.
How do you keep turnips from getting soft? ›
Storage Method:
Wet Paper Towel Wrap: Wrap turnips with tops in a damp paper towel to maintain the greens' crispness. Plastic Bag or Container: Store wrapped turnips in a plastic bag or container for an ideal humidity level. Refrigerate: Keep them in the vegetable crisper or a container to slow aging.
Do you have to peel turnips before cooking? ›
It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.
Are turnips better for you than potatoes? ›
Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple.
