Turnips

Turnips

Profile

Turnips are one of the most ancient and globally used vegetables. They’ve played an important role as a reliable storage crop in times and places where diets were seasonal by definition. In addition to being great storage crops, turnips are also extremely versatile and nutritious. Turnips are high in vitamin C, potassium, and calcium and turnip greens are an excellent source of vitamins A, C, and B complex.

How to Prepare:

Scrub turnips with a stiff-bristle vegetable brush. No need to peel, simply trim away damaged areas.

How to Store:

Store turnips unwashed in a plastic bag in the refrigerator for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. Use as soon as possible. For longer-term storage, turnips may be packed in moist sand and kept in a cool but not freezing location.

How to Cook:

You can enjoy turnips raw, grated into salads, boiled, steamed, baked, or roasted.

Information adapted from From Asparagus to Zucchini

Recipes

Chicken with Turnip and Pear

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 skin-on, bone-in chicken thighs
  • Kosher salt, freshly ground pepper
  • 1 large onion, thinly sliced
  • 1 medium pear, peeled, cored, chopped
  • 1 medium turnip, peeled, chopped
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • ½ cup salted, roasted macadamia nuts, chopped

Preparation

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook, skin side down, until skin is browned and crisp, 10–12 minutes. Transfer chicken to a plate. Heat remaining 2 Tbsp. oil in same skillet over medium-high heat. Add onion, pear, turnip, and garlic, season with salt and pepper, and cook, stirring occasionally, until pear and turnip are soft and starting to turn golden brown, 15–20 minutes.

Carefully add wine and thyme, then return chicken to skillet, skin side up. Cook until wine is almost completely evaporated and chicken is cooked through, 8–10 minutes. Serve topped with macadamia nuts.

Recipe courtesy of Bon Appetit

 

Sweet Potato & Turnip Mash with Sage Butter

Ingredients

  • 1 pound sweet potatoes, peeled and diced
  • 8 ounces turnips (about 2 medium), peeled and diced
  • 3 large cloves garlic
  • 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
  • 2 tablespoons butter
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon coarsely cracked pepper

Preparation

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

Recipe courtesy of Eating Well

 

Glazed Turnips

Ingredients

  • 2 lb small to medium (2-inch) turnips
  • About 1-½ cups plus 3 tablespoons water
  • 2 tablespoons butter
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Garnish: chopped fresh flat-leaf parsley

Preparation

Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1-½ cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.

Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

Recipe courtesy of Epicurious

 

Scalloped Turnips

Ingredients

  • 4 Tbsp butter
  • ½ cup thinly sliced onions
  • 4 cups peeled, thinly sliced turnips
  • 2 Tbsp flour
  • 1 teaspoon salt
  • Freshly ground black pepper
  • ¾ cup milk
  • ⅓ cup cream

Preparation

Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, ⅓ teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Recipe courtesy of Simply Recipes

 

Pink Pickled Turnips

Ingredients

  • 1 small red beet, trimmed, peeled, quartered
  • 1 red chile (such as Fresno), halved lengthwise (optional)
  • 1 pound small turnips, trimmed, peeled, quartered
  • ½ cup red wine vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar

Preparation

Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container. Bring vinegar, salt, sugar, and 1-½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Recipe courtesy of Bon Appetit