This headline from the Tuscaloosa News, The Real Food Challenge: Ten Ways to Cook a Turnip, made my “ears” perk up. The post turned out to be about the challenge of learning to cook with unfamiliar vegetables found at the local farmer’s market. I decided to help her out with a list of ten ways to serve turnips, one of my favorite foods. Turnips are cheap, nutritious and easy to grow.
As always, it’s best to start with fresh turnips. They get tougher and taste stronger as they age.
Ten Ways to Serve Turnips
- My mother peeled, sliced and served turnips raw at the dinner table. I suspect my father was the only one who ate them that way, but it’s worth a try.
- Grate them into salad.
- Slice them thinly and sauté them on both sides in a small amount of oil or cooking spray. Sprinkle with black pepper.
- Turnips add rich flavor to any kind of broth or stock.
- Grate and add to soup. You will have people guessing.
- Roast turnips whole, quartered or sliced in the oven, with a sprinkling of olive oil and whatever herbs you have on hand. I sometimes make a large tray of roasted beets, turnips, sweet potatoes, onions, and whole garlic cloves.
- Grill them.
- Cook turnips as you would potatoes (although they cook much faster, since they are not as dense). Removing the thin peel after cooking prevents waste and preserves the nutrients just under the skin. Cube and make a salad with beets, sweet potatoes, and your favorite salad dressing.
- Mash cooked turnip into mashed potatoes.
- Turnips add rich flavor to pot roast or any kind of meat or vegetable stew.
Need more ideas? Check out Ten Terrific Turnip Recipes.
What do you make with fresh turnips?
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