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Feb 12, 2014 08:33 AM


I bought a single turnip in the store the other day thinking that is what I wanted.
I love those little pickled things in pad thai, i was unsure if it was pickled radish or turnip? Does anyone know? Any idea how to make it out of the fresh vegetable?

Or what else can I do with it?


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  1. you'll need more than one, but turnips are lovely roasted with other root vegetables, or in soups.

    I haven't done it, but I know lots of people who enjoy turnips boiled and mashed like potatoes.

    2 Replies
    1. re: sunshine842

      Lovely in both forms...I grew up on the mashed turnips and they've got a delicious mild peppery taste mashed with butter, s&p.

      1. re: sunshine842

        Second the roasted turnips; I do it with root veggies when I make a roast beef, chicken or other roasted or braised meat dish.

        You can make a slaw out of them or slice paper thin and fry like chips.

      2. Slice, marinate in rice vinegar, taste after 30 min

        1. The are great scalloped mixed with potato's and mushrooms.

          1. thanks everyone, looks like roasting/mashing is the way to go!

            i will also try the rice wine pickling!

            1. I make what seems a reasonable approximation of the "preserved/salted radish" used in pad thai. It's made from daikon which is cut as desired, then fermented in a 4-5% brine for ~2 weeks, then drained & dried. I keep it in the pantry in a plastic bag and it keeps for what seems forever. Regular turnips would give a stronger flavor (more bitter).

              5 Replies
              1. re: Algonzo

                ah thank you, i had no idea!
                so the brine solution is just salt and water?

                1. re: pie22

                  yes - use 5% of the weight of the water in salt then leave at room temperature - covered but not completely sealed as it'll give off gas as it ferments.

                  1. re: Algonzo

                    excellent, i will try this soon - how long do you ferment?

                    1. re: pie22

                      depends on the temperature/season but 2 weeks is usually good. the brine will become cloudy and it'll smell like pickles and taste somewhat acidic - you'll probably even recognize the aroma of the packaged kind you get in thai markets and you'll say "voila! that's it!" and you're done :)