Comments on: Ten Ways to Cook a Turnip

By: Sarah

Sarah — Wed, 02 Feb 2011 01:46:22 +0000

I cube them and boil them in stock, then mash. My favorite way I made them was alongside my (otherwise failed) corned beef on St. Paddy’s Day last year.

By: Hannah

Hannah — Tue, 09 Mar 2010 19:49:53 +0000

Looking forward to the rest of your comment!

By: Thrifty soul

Thrifty soul — Tue, 09 Mar 2010 19:39:49 +0000

Try preparing turnips like scalloped potatoes, alternating a sprinkle of flour and dotting with butter and a few finely chopped onions in a shallow baking dish. A little salt, a little pepper, repeat. Pour hot milk over the top and top with shredded cheddar cheese and cover with foil, removing the foil for the last 10 minutes of baking to brown a little. Bake for an hour or so until the turnips are tender and the sauce is thickened. A little dusting of sugar under the final layer doesn’t hurt, either, if you know you have strong-flavored veggies. Yum!

Turnips’ sharp flavor is usually minimized if you get the smaller ones that are heavy for their size. That usually means they haven’t gone pithy and are youngest. Also, you

By: Devo K

Devo K — Tue, 09 Mar 2010 09:02:35 +0000

A favorite dairy salad in my house (and I had this growing up) was either diced radishes or shredded turnip, diced cucumbers and onions, salt, pepper and a dollop of sour cream. Mix and eat.

Here is a recipe I made once for a medieval feast.

Rapes in Pottage [or Carrots or Parsnips]
1 lb turnips
1 lb carrots, or parsnips
2 c chicken broth (canned, diluted)
1/2 lb onions
6 threads saffron
3/4 t salt
powder douce: 2 t sugar, 3/8 t cinnamon, 3/8 t ginger

Wash, peel, and quarter turnips (or cut into eighths if they are large), cover with boiling water and parboil for 15 minutes. If you are using carrots or parsnips, clean them and cut them up into large bite-sized pieces and parboil 10 minutes. Mince onions. Drain turnips, carrots, or parsnips, and put them with onions and chicken broth in a pot and bring to a boil. Crush saffron into about 1 t of the broth and add seasonings to pottage. Cook another 15-20 minutes, until turnips or carrots are soft to a fork and some of the liquid is boiled down.

By: Hannah

Hannah — Thu, 04 Mar 2010 10:53:38 +0000

Mimi:
1. Try small, fresh ones if you haven’t.
2. When I put them in soups or stews, they are only one of a number of vegetables so the taste isn’t overpowering.

By: Mimi

Mimi — Thu, 04 Mar 2010 07:07:57 +0000

I find Israeli turnips to have a sharp taste that’s best neutralized by roasting or carmelizing to bring out the sweetness. In soup or stew, this sharp taste comes forward and nobody in my family likes it. They eat turnips to make me happy if I’ve carmelized them by a long, slow saute or roasting.