4 Quick Turnip Recipes

Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

Courtesy Tara Wood.


Braised Turnips with Mustard Sauce

image and Mark Bittman recipe adaptation via Eat this.

1 Tbsp olive oil
1 lb turnips, small ones quartered and large ones cut into eighths
salt and pepper
1/2 cup vegetable stock
2 Tbsp prepared mustard
1 tsp arrowroot powder (or cornstarch)

1. Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min.

2. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender.

3. Remove turnips, leaving liquid in the pan, and set aside.

4. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.

Serves 2.

What the veg?

Japanese Salad Turnips

These little white roots are surprisingly juicy and sweet!


Cooking Tips
Wash gently, but do not peel.
Slice and eat raw in salads. Add to stir-fries or soups. The greens are edible and have a wonderful flavor when lightly steamed or sauteed.

Store the roots and the greens separately. They should both be put into plastic bags and kept in the fridge.