HOME > Chowhound > Home Cooking >

Discussion

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?

  1. Click to Upload a photo (10 MB limit)
Delete
  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:

          http://www.hu.mtu.edu/vup/pasty/recip...

          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.