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HELP! What do I do with all these turnips?

Somehow (I swear, there must have been breeding going on in the refridgerator!), I find myself with an absolute HEAP of pretty little turnips. I have never liked turnips, so I can't say how it happened. It just did. And also a celery root. And some parsnips. And a couple of rutabegas. And some sweet potatoes. With a list like that, I can definitely do some roasted root vegetables (with cream and maple syrup and thyme: mmmmmmmm....). But that will still leave me with an unholy amount of turnipage to work my way through next week. If anyone has delicious ideas, please, please tell?

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  1. I just recently roasted some peeled and cubed just sea salt and course pepper and e.v. olive oil .delicious may add sage net time

    1. roasted and braised are excellent but also try them pickled. Pink pickled turnips are standard fare in Middle Eastern homes and restaurants.

      1. Turnip soup is good. I like this one: http://www.epicurious.com/recipes/foo.... I usually just skip the whipping cream. It takes well to other herbs besides dill.

        This may be too turnippy for you if you're not a huge fan of them, but I actually love turnips cut up and rubbed with garlic for snacking.

        1 Reply
        1. re: ErnieD

          Roast them as fries with your choice of nut butter (peanut butter is great!)

        2. Michigan pasties. If you're not familiar with them, it's pronounced with a short 'a'.
          There are lots of recipes online. Here's one:


          1. Mix in with mashed potatoes.
            Make a gratin with Parmesan or pecorino. Cheese makes almost anything palatable!

            1 Reply
            1. re: monavano

              I use them to make another version of fauxtatoes. I cook them after peeling and cutting into chunks, boil or nuke til soft, drain well, puree, then drain in a strainer, add butter, salt and pepper, serve with gravy alongside meat loaf or pot roast.

            2. Hillbillies like myself peel and chop our turnips however we want, put them in a pan,cover them with water and "bile" them. Season with bacon grease,salt and pepper. Put in bowl , put vinegar on top and eat with a hunk of cornbread.

              1 Reply
              1. re: MellieMag

                Oh my, that sounds right up my alley! Can't wait to try it!

                I like to peel and cube them and cook them up with their tops. First start a stock with a nice hunk of salt pork slit down to the rind in several place. Then add some chopped onion, your tops and diced turnips. You want just enough water to cover - it's better to add a little hot water as needed than to wind up with weak pot likker. Simmer until all is very tender and mellow. Serve at the table with sport peppers in vinegar.

                If you only have the turnips and not the tops, they make a lovely addition to chicken stock. Just peel, halve and toss in with the rest of your vegetables, aromatics and chicken. They add a wonderful earthy sweetness. They also make a nice addition to any finished, chicken-based soup.

                Come to think of it, a pureed potato and turnip soup with a little cream made with chicken stock would be delicious. I can't wait to make some once I finish off my current batch of potato leek soup.

              2. Clapshot also known as tatties and neeps. Mash them up with potatoes. It is also good with carrots mixed in too.

                1. Do you like curry? A friend of mine had an abundance of turnip and said it went fantastically in an Indian curry. A lot of your other root vegetables could probably go in there too!

                  1. I like making Korean turnip kimchee.

                    1. Here is a recipe for a turnip bake that we truly, truly enjoy. Yummm.

                      HEAVENLY TURNIP CASSEROLE

                      5 medium turnips, peeled and diced
                      1/2 teaspoon soda
                      1 teaspoon salt
                      1/4 cup sugar
                      1/4 cup flour
                      Dash onion salt
                      Dash celery salt
                      1 cup Velveeta, cubed
                      1/3 cup milk

                      Put peeled and medium diced turnips in saucepan; cover with cold water and add soda. Bring to a boil, drain and rinse well. Cover with cold water again, add salt; cook until tender, then drain. Mix flour, sugar, celery and onion salts in a bowl; blend in milk with a whisk. Add cheese and flour-milk mixture to turnips and stir gently. Spray Pam liberally in a 9X13 casserole dish. Pour in turnips. Bake at 350 degrees for 45 minutes.

                      If your time is limited, you can prepare this over a period of time by preparing the turnips, draining, and refrigerating. Then when ready to cook, bring out of refrigerator and finish the process.

                      1. Have you ever heard of Brovada? It is like the Northern Italian (actually Friulan) version of saurkraut. Basically, peel the turnips, grate them on a box grater, and put them in a tupperware. Cover it with red wine vinegar (and if your vinegar is super strong, you can dilute it a bit with water). Let it sit over night in the fridge.
                        The next day, taste it. If it is too strong from your taste, rinse it a bit. If not, cut an onion super thinly and sweat it in olive oil. Drain the turnip and add it to the pot. Let it cook down for about an hour, adding a bit of water in case it dries out too much.
                        Traditionally, it is served with cotecchino (a large boiled sausage). Most people wil boil or steam the cotecchino, then take it out of the casing, and let it cook a bit longer in the brovada to enhance the flavour.
                        It is so delicious!

                        2 Replies
                        1. re: icey

                          "cotecchino (a large boiled sausage)"

                          dude icey, thats like saying the Taj Mahal is a kind of large house, hehe.

                          Cotechini is generally an Italian sausage with pork skin as a primary ingredient and usually boiled or braised. It is heavenly and somewhat decadent.
                          Brovada sounds delicious, will have to try it.

                          1. re: porker

                            LOL! I guess so! I was trying to figure out how best to describe it.
                            In any case, I think you will absolutely love it with the Brovada because the vinegar helps to cut the fattiness of the cotecchino.
                            Let us know if you try it!

                        2. Last night, I boiled a bunch of diced turnips with some diced carrots until they were cooked but not mushy. I drained them very well, then mashed them with curry powder, brown sugar, allspice, salt and pepper. I then mixed in an egg and a few spoons of flour, then cooked them in patties. They were really good!

                          1. Earlier this summer I met a Japanese turnip called Hinona Kabu at my local farmer's market, I was in a particularly adventurous mood. As I was asking the purveyor about the turnip, a gentleman who had been overhearing our conversation told me how to cook them in Japanese style, which was basically a teriyaki treatment.

                            I wound up trying three different preparations: 1) Pickled; 2) In the teriyaki style outlined by my anonymous chef/adviser and 3) European style.

                            Here's more about how it all worked and what we thought: http://foodbeest.com/?p=2840

                            1. I really like mixing them with mashed potatoes. I steam both the turnips and the potatoes, usually cut the turnips in smaller chunks so they cook at the same time, and then mash them as I would regular potatoes. You can vary the ratios- about 25% turnips adds just a little zing, 75% is definitely turnipy, but it goes great with pork.
                              They are also great in chicken soups, as are parsnips and celery root. I also second (or third, or fourth) the curry and/ or pickling them suggestions.