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Jan 31, 2004 10:15 PM

how do you make turnips?

  • l

ive never jad a turnip before in my life, and id like to try them. i read somewhere that they are a good low carb substitute for potatos. anybody have good ways of preparing them? how are they traditionally prepared? thanks!!!

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  1. Traditionally, they are peeled, cut up, and boiled in water with a little salt. When soft, they're drained and mashed with a little butter.

    They're good on their own or mashed with carrots. Thye're often used in stews.

    I don't prepare turnips that often, so I don't really know of other ways to serve them.

    1. They're wonderful roasted, especially in the bottom of your roasting pan soaking up the juices from a roasting chicken.

      4 Replies
      1. re: heidipie

        should the turnips always be peeled? (is the skin edible?)

        1. re: lauren

          I've always peeled mine-- I find the skins to be bitter.

          Rutabagas are also interchangeable in most turnip recipes, though I like the flavor of the white and purple topped turnips better.

          1. re: EMDB

            What is the difference in flavor, I've only ever had rutabaga?

            1. re: melpy

              Rutabaga is a bit sweet, but has a slight bitter peppery tang, looks like sweet potatoes when mashed, but a little lighter in color and texture, good mashed on it's own with butter, salt and lots of black pepper, or mashed with potatoes. I guess you know this, since you've had rutabaga.

              Turnips are smaller, white with a purple top, and I had a friend who described them as somewhere between an potato and a carrot, but I think of them similar to beets or parsnips, with an earthy peppery flavor like a radish. You can get baby turnips in the spring as well; they're the best. The older the turnip, the stronger the flavor; they become more peppery, bitter and aren't so great, so skip them and buy smaller and fresh, from a farm stand or market. I like them in beef or lamb stews and simply seasoned and roasted. I like turnips just fine, but I love parsnips.

              Turnips greens are delicious, especially when the baby turnips are attached and cooked with them.

      2. The original comment has been removed
        1. r
          RWCFoodie (Karen)

          If I'm lucky enough to find small young turnips, about the size of a golf ball, at my local Farmers Market, I like to just wash, peel and quarter or halve them and saute in a small amount of butter or olive oil with a bit of garlic, salt, tiny pinch of sugar and fresh ground black pepper. Might add a Tbs or 2 of chicken broth and just cook until tender. If the greens are in good shape, sometimes I'll chop them and add them to the pan too. Yum!

          1 Reply
          1. re: RWCFoodie (Karen)

            Turnip greens are among the tastiest greens out there! Make them sooner rather than later, as the actual turnip will keep a lot longer.

          2. h
            Heidi Claire

            In stews I use them in lieu of potatoes.