How do I cook turnips?

How do I cook turnips?



When choosing your turnips, the smaller, the better. Larger turnips (larger than 3" wide) tend to be bitter while smaller turnips tend to be more sweet.

Turnips are extremely versatile. They can be Baked, Boiled, Roasted, Sauteed, Steamed or you can even eat them raw, just cut them into sticks for use with dips or grate them and use them in salads or coleslaw.

To Bake: There's no need to wash them with water, just wipe them off with a paper towel, Trim the roots and stems to 1/2" and place them in an oven-proof baking dish and cover with tin foil.

Bake at 350 degrees until soft, about 30-45 minutes. Remove from oven and let cool. Once cool, the skins and root will slip off easily with just your fingers. Now, you can leave them whole or chop, slice or dice them.

To Boil: Cut the turnips into quarters, place in a large pot and cover with water. I like to add a potato to the water to help draw out any bitterness. Bring to a boil, reduce heat, cover and simmer until tender, about 20 to 25 minutes. Now you can mash them if you want as a nice alternative to mashed potatoes.

To Roast: Peel the turnips and cut into quarters. Spread out on a shallow baking sheet and sprinkle with a little extra-virgin olive oil, salt and pepper. Roast at 350 degrees for 30-45 minutes.

To Saute: Peel and dice the turnips. Saute in 2 to 3 tablespoons of bacon drippings until tender.

To Steam: Peel and quarter the turnips. Steam until tender, about 15 to 25 minutes.