About Turnips
Turnips are a delicious root vegetable in the brassica family along with kale and brussels sprouts. Just like many other root veggies, they are great roasted, pureed, mashed, or in soups. Unlike some other root veggies, turnips can have a bit of a zip to them. Try out some of these recipes that highlight turnips’ delicious zippy flavor. And don’t forget about the greens. Similar to mustard greens, they have a bit of zip to them as well.
Recipes
- Mashed Carrots and Turnips
- Leek and Turnip Soup
- Frittata with Turnips and Olives
- Beet and Turnip Gratin
- Turnips with Roasted Garlic Goat Cheese and Sesame
- Turnip Fries
- Glazed Hakurei Turnips
- Hakurei Turnip Salad
- Roasted Hakurei Turnips with Israeli Couscous Salad
- Miso-Glazed Turnips
Mashed Carrots and Turnips
from Bake Eat Repeat
Prep Time: 15 minutes
Cooking Time: 45 minutes
Yield: 6 servings
- 2 pounds carrot, peeled and sliced, about 4 1/2 cups
- 1 pound turnips, or rutabagas, peeled and cubed, about 3 cups
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon salt
- ground black pepper, to taste
Place the carrots and turnips in a large stockpot and cover with water. Bring to a boil and boil for 40-45 minutes or until very tender. Drain the vegetables.
Add the brown sugar, butter, salt and pepper and mash the vegetables with a potato masher, and then whip with an electric mixer until they’re nice and fluffy.
Serve with parsley for a garnish if desired.
Leek and Turnip Soup with Kale and Walnut Garnish
from The New York Times
Cooking Time: 1 hour 30 minutes
Yield: 4 servings
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 to 2 garlic cloves, minced (to taste, optional)
- 1 ½ pounds leeks (4 medium), white and light green part only, sliced
- 1 pound turnips, peeled and cut in wedges
- ¼ pound potatoes, peeled and diced, or 1/4 cup medium grain rice
- 6 cups water or vegetable stock
- 1 bay leaf
- Salt and freshly ground pepper
- 6 ounces curly kale, stemmed and washed
- 1 tablespoon walnut oil
- ⅓ cup (1 1/2 ounces) toasted walnuts, chopped
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, 4 to 5 minutes. Add the leeks and continue to cook, stirring, until they begin to soften, about 3 minutes. Stir in the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
Add turnips, potatoes or rice, water or stock, bay leaf, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes to an hour. The turnips should be very tender. Remove the bay leaf.
While the soup is simmering, blanch the kale in boiling salted water just until tender, 1 1/2 to 2 minutes, or steam for about 3 minutes. Transfer to a bowl of cold water, drain and squeeze out excess water. Place the squeezed bunch of kale on your cutting board and slice into thin slivers. Toss with the walnut oil.
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than using the lid, because hot soup will jump and push the top off if the blender is closed airtight. Strain and return to the pot (turnips are fibrous and the soup will have a better texture if you strain it). Return to the pot and heat through, stirring. Season to taste with salt and pepper. Ladle into bowls and top with a spoonful of greens and sprinkling of walnuts.
Frittata with Turnips and Olives
from The New York Times
Cooking Time: 1 hour 15 minutes
Yield: 6 servings
- 1 pound firm medium-size or small turnips
- Salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves, chopped
- 6 eggs
- 1 tablespoon milk
- Freshly ground pepper
- ½ cup chopped flat-leaf parsley
- 1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
- 1 or 2 garlic cloves, minced or puréed (optional)
Peel the turnips and grate on the large holes of a box grater or with a food processor. Salt generously and leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.
Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.
Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.
Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan, and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.
Beet and Turnip Gratin
from Kitchen Konfidence
Yield: 8 servings
- 9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
- 4 1/2 pounds mixed beets and turnips (I used red, gold and chioggia beets), peeled and sliced thin crosswise (I used an mandolin)
- 3/4 cup finely chopped shallots
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- Kosher salt
- Freshly ground black pepper
- 3/4 cup chicken stock (preferably homemade)
- 1 tablespoon chopped fresh chives
Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.
Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don’t want to fuss with all of that, check out the note above.
Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.
Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.
Turnips with Roasted Garlic Goat Cheese and Sesame
from Bon Appetit
- 1 head of garlic, halved crosswise
- 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
- 8 ounces goat cheese
- Kosher salt, freshly ground pepper
- 1 tablespoon black and/or white sesame seeds
- 1 teaspoon finely grated lime zest
- 1 teaspoon chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon sumac
- 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
- 1 tablespoon Sherry vinegar or red wine vinegar
- Cilantro leaves with tender stems and mint leaves (for serving)
Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.
Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.
Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.
Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.
Do Ahead: Roasted garlic goat cheese can be made 1 day ahead; cover and chill. Bring to room temperature before using. Sesame mixture can be made 4 hours ahead. Store airtight at room temperature.
Turnip Fries
from Yaya Recommended
- 1 lb turnips
- 1 tbs coconut oil or olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper Coupons
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
Preheat oven to 425°F.
Peel turnips and cut into 0.5 inch sticks.
Place the turnips on a baking sheet lined with parchment paper. Coat turnips with coconut oil (or olive oil) and spices, making sure turnips are tossed well. Spread turnips in single layer over the baking sheet.
Bake for 30 minutes, flipping turnips at 15 minutes.
Increase heat to 450°F and bake for an additional 5 minutes.
Serve immediately.
Glazed Hakurei Turnips
from Bon Appetit
Yield: 10 servings
- 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
Hakurei Turnip Salad
from From Scratch Club
- 1 bunch, hakurei turnips with greens (5 or 6 turnips)
- 1 bunch, mustard greens or arugula (optional)
- 1/4 cup chopped pecans or walnuts or sunflower seeds
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
- 1 Tablespoon dijon mustard
- 1 Tablespoon olive oil
Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. Put the greens in your salad bowl.
Wash as many turnips as you think you’d like to eat. I usually use 3 or 4. Cut the ends off the top and bottom. Cut each turnip in half and slice thinly. Add the turnips to the greens.
In a small bowl, mix together the vinegar, honey, and mustard.
In a small saucepan, heat the olive oil over medium heat. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. Heat thoroughly and reduce the dressing until it starts to thicken. Remove from the heat, pour over the salad, and toss to coat all the greens. Top with croutons, if desired. Serve at once.
Roasted Hakurei Turnips with Israeli Couscous Salad
from Not Eating Out In New York
- 1 bunch hakurei turnips with fresh-looking greens
- 1 cup Israeli couscous
- 1 garlic clove, minced
- pinch of optional red chili flakes
- 1/4 cup chopped red onion
- juice from half a lemon
- 4-5 tablespoons extra-virgin olive oil
- salt and pepper to taste
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
Miso-Glazed Turnips
from Bon Appetit
Yield: 4 servings
- 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges
- 2 tablespoons white miso
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper.
Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes.
Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer.
Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper.