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Feb 13, 2012 06:07 AM

What do I do with a turnip?

Just bought a whole one--never cooked it from raw/fresh. I don't eat do I prepare this thing?

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  1. i just roasted a couple, pealed and sliced, with some thick sliced onions, potatoes, and tossed with olive oil and salt and it was very good. Not very original but...
    You can mash or mash with potatoes, make gratins, make home fries with or without potatoes.

    1. Depends where you come from as to whether you mean a swede or a turnip. If its orange fleshed, its a swede & is lovely in stews & casseroles but I mash mine with lots of butter & fresh cracked black pepper & have it with a roast dinner.

      4 Replies
      1. re: psycho_fluff

        It's got a thick skin that appears inedible and the flesh is white I think. How/when do I peel it??

        1. re: chrissy1988

          Try using a paring knife to peel it. I prefer it roasted with olive oil and sea salt as well.

          1. re: chrissy1988

            Yep, turnip. I dont really like them TBH but use a knife to peel as said above. You'll be there for a week with a peeler! :/

            1. re: psycho_fluff

              One reason, too, to use a knife is because turnips generally have a thicker skin than, say, carrots. The skin will be pithy even when cooked if enough is not taken off.

          1. re: Rella

            That does sound more interesting. I have to look in my curry and Indian books.

            Also OP I use a good vegetable peeler and it works great. One that is sharp.

            1. re: Rella

              That recipe looks delicious. And I've always used a vegetable peeler to peel my neeps.

              1. re: MandalayVA

                Since I have a good veggie peeler, then perhaps I've been cutting too much off these beautiful little gems. I'll try it next time. Thanks both of you.

            2. Slice estremely thinly and make a gratin the same way you would with potatoes... I do this as a low carb alternative. peel, cut, boil and drain very well, then puree with salt, pepper and butter as a sub for mashed spuds, add one baked Idaho potato with skin for more authenticity. Coat with oil and sprinkle with rosemary and roast wedges at very high heat.

              1. I use them almost anywhere I would use a potato. I like them mashed (alone, with butter) or mashed with carrot or cooked daikon.

                I especially like them cubed/large dice in soups and stews. They have a slightly peppery taste that goes well in spicy soups. They pair well with cabbage too.

                4 Replies
                1. re: sedimental

                  Do you use the Korean turnip in the manner you described also?

                  1. re: Rella

                    No. I use the "regular" turnip (purple top). I cube both daikon and turnip together with "above ground" veggies and simmer in chicken stock, soy sauce, garlic and chili paste for a spicy Asian-style lunch soup to take with me. Yum!

                    I think the turnip and daikon are very "under used" veggies in the USA. They are very versatile and I am not sure why they are not as "popular" as other root vegetables. They win the popularity contest at my house ! Low cal, low carb, easy to use, nutrient dense, fiber rich,...yay.

                    1. re: sedimental

                      IMO, I think the Korean turnip is a great bargain. At Asian markets, it always seems to be cheaper than the purple topped turnip and daikon. I believe it is the turnip most used to make the turnip kimchee (which I love, too.) But I can't see much difference in the taste between the green topped turnip and the daikon. Probably the Koreans and Japanese may taste the difference, though; as I can taste the difference in the purple topped, as I was raised with them.