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Jun 14, 2007 04:43 AM

Beautiful, young turnips

My first pickup of my CSA delivery yesterday brought a lovely bunch of turnips. Some initial recipe searches haven't yielded much. Any ideas, especially those that might be best suited to this season?

Thanks much.

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  1. With my latest spring turnips I just did a quick stoptop glaze. I cut into sticks put in a bit of water, a bit of sugar or honey (optional), salt, and a bit of butter (don't need much). Simmer until dry and continue to cook for a few minutes longer. It was perfect with our burgers one evening.

    1. If they are young and tender, I have been known to eat them raw in wedges.

      1 Reply
      1. re: Louise

        I am cooking some right now, I am boiling them with the turnip greens and bacon grease. I have cornbread in the oven and fresh blackeyed peas in the other pot.
        its our friends birthday dinner, she requested this, she grew up in arkansas and
        this reminds her of the dinners her mother use to make for her. her mother is
        no longer with us, so its my privlige to be able to do this for her.

      2. I got some in my CSA this week too - I just cut the roots up into sticks, chopped up the greens, and stir fried everything with some minced garlic.

        1. We've had them a few times so far this season. I've used them raw in a slaw, sauteed them and drizzled some maple syrup, and done simple mashed turnips with peas. Love those turnips!

          1. Dice them, roast them with olive oil and a touch of salt then let them star in a soup with something equally fresh but green in backup.