Turnips

[Onceuponatime]

So, I bought some turnips because they are a vegetable and they were very economical, but now I don't know what to do with them. How do you prepare turnips? What do you eat them with?

 

I'm almost 50 and I haven't had turnips since I was a child. I'm a little worried noone will like them.

[Laura Corin]

Cut into small cubes, lightly steamed, then eaten with butter and lots of black pepper.

 

Laura

[Scarlett]

So, I bought some turnips because they are a vegetable and they were very economical, but now I don't know what to do with them. How do you prepare turnips? What do you eat them with?

 

I'm almost 50 and I haven't had turnips since I was a child. I'm a little worried noone will like them.

 

Mash them like potatoes. Butter and salt. Yum.

[justasque]

I put a little bit in all kinds of things. Basically, anything where I would use other root veggies, or start with onions and garlic and such, I add a little bit of turnip when they are in season. Examples would be shepards/cottage pie, any kind of pureed soup, mac cheese, chicken pot pie - that kind of thing. Not so much to overwhelm it, just enough to get a little hint. I usually wing it with my cooking, so it's easy to work in whatever veg I have on hand.

[Matryoshka]

I mostly cube them and put them in soup, like I would potatoes. I'm not so fond of them stand-alone.

[lavender's green]

They're really good in diced in vegetable soup. They have a mild spiciness to them that's really noticeable in simple dishes.

 

Like the others said, roast them, steam them, sautee them, mash them. Sometimes I include them in mirepoix when I'm feeling creative and want a more hearty, autumny dish.

 

IIRC, Julia Child said they want and need animal fat and stock (such as vegetable soup where you sautee them in butter then finish the cooking in chicken stock). Maybe that was parsnips, though?

[Lizzie in Ma]

We've always liked them mashed with carrots.

[UrbanSue]

Yes, animal fat and stock. And then more animal fat would be my recommendation. I'm normally a huge root veggie fan but turnips . . . with enough bacon I can get them down. Of course, that makes them significantly less economical.

[Melissa in Australia]

I always turn my turnips into Cornish Pasties Yum!

[Flowing Brook]

I add mine to homemade vegetable soup.

I also really like them diced with carrots and cooked in butter

[happyhomemaker25]

I use them as a substitute for mashed potatoes. They don't affect my blood sugar so it's perfect for me. Cube them, boil them, mash like you would potatoes, enjoy!

[Erica in OR]

Our kids like them raw in slices. At my gardener neighbor's recommendation we first take off the outer layer so they're not so spicy.

 

Erica in OR

[Liz CA]

So, I bought some turnips because they are a vegetable and they were very economical, but now I don't know what to do with them. How do you prepare turnips? What do you eat them with?

 

I'm almost 50 and I haven't had turnips since I was a child. I'm a little worried noone will like them.

 

 

They can be sliced into soup, sauteed with butter or cooked until very soft and mashed instead of mashed potatoes.

[Maela]

Cut into small cubes, lightly steamed, then eaten with butter and lots of black pepper.

 

Laura

I like this! I also put them in soups. Or I'll slice them thinly and rub them with olive oil and bake them. I'm not a big fan of turnips, but they come in our CSA box, so we eat them.

[Elfknitter.#]

Can someone tell me... Why are they bitter? Is this just turnip norm, my failing palate,or just bad turnips?

[Laura Corin]

Can someone tell me... Why are they bitter? Is this just turnip norm, my failing palate,or just bad turnips?

 

I wouldn't call them bitter. They have a slight, to me, radishy tang - slightly peppery. I go with that by adding lots of black pepper.

 

Laura

[Jane in NC]

I love roasted roots. I use sweet potato, carrots, parsnips, turnips, rutabagas, white potatoes--whatever is around. Slice, drizzle a little oil, add a pinch of kosher salt, and then roast at 425 until they are done (dependent on the size of the chunks).

 

Leftovers with a fried egg make a wonderful breakfast.

[Mommyfaithe]

I love roasted roots. I use sweet potato, carrots, parsnips, turnips, rutabagas, white potatoes--whatever is around. Slice, drizzle a little oil, add a pinch of kosher salt, and then roast at 425 until they are done (dependent on the size of the chunks).

 

Leftovers with a fried egg make a wonderful breakfast.

 

This is what I do too....yummmmmm. Roasted turnips are amazing!!!

 

[Joan in GE]

I love roasted roots. I use sweet potato, carrots, parsnips, turnips, rutabagas, white potatoes--whatever is around. Slice, drizzle a little oil, add a pinch of kosher salt, and then roast at 425 until they are done (dependent on the size of the chunks).

 

Leftovers with a fried egg make a wonderful breakfast.

 

 

Yes - we add rosemary and sometimes other herbs to roasted veggies - very yummy indeed!!!

 

Thanks for the breakfast idea Jane :-)

 

Joan

[Joan in GE]

Separately, we've had some very interesting turnip recipes that I don't quite have time to find at the moment -

 

one had grated turnips as a bed for other saucy food which is escaping my mind.

 

the other were turnips in some Indian recipes - completely transformed...

 

Joan

[besroma]

I fix mine like Jane in NC does. I also like to saute them with other root vegetables and small pieces of bacon, with a splash of balsamic vinegar.

[WishboneDawn]

Can someone tell me... Why are they bitter? Is this just turnip norm, my failing palate,or just bad turnips?

 

Let them sit around for a month or two in your fridge or a cool room. Once they get a little old they're softer so easier to peel and cut and a lot less bitter.

 

I LOVE turnips. Mostly mashed with butter, salt and some brown sugar. Yum.

[Scarlett]

I cooked them tonight at 425 until soft! So yummy! My family gobbled them up. Very sweet, no bitter.

[aggieamy]

I make mashed potatoes with half yukon gold and half turnip. Add a bit of a peppery taste.

[Joan in GE]

This Moosewood recipe calls for matchstick sized turnips...though I think in these directions 1/4" is too wide. Ours were really matchstick size and this is a completely unique dish.

 

Do don't follow the picture - the turnip is too large...

 

http://rootradicalrows.com/newsletters/12week2-3.html

[Jane in NC]

This Moosewood recipe calls for matchstick sized turnips...though I think in these directions 1/4" is too wide. Ours were really matchstick size and this is a completely unique dish.

 

Do don't follow the picture - the turnip is too large...

 

http://rootradicalro.../12week2-3.html

 

Looks yummy, Joan.

 

Not a turnip recipe, but today I'm going to make a Moosewood Daily Special soup, Tomato and Kale with Barley. The recipe is online. I don't have any sun dried tomatoes though--think I'll substitute some dried mushrooms. They should work well with the canned chopped tomato and kale.

[Joan in GE]

I think that turnip recipe is one to serve to guests it's so different - guests that like veggies that is :-)

 

Looks yummy, Joan.

 

Not a turnip recipe, but today I'm going to make a Moosewood Daily Special soup, Tomato and Kale with Barley. The recipe is online. I don't have any sun dried tomatoes though--think I'll substitute some dried mushrooms. They should work well with the canned chopped tomato and kale.

 

That soup looks good! I have this Portugese cabbage and I'll try it with that (It's impossible to find kale here though once I found something like it - but that was only once boohoo)...I need to find as many different ways of getting those green leafies in....

 

Joan