Turnips are one of the most underrated vegetables. How to describe their flavor… earthy, like a cross between a potato and a radish, almost. You wouldn’t think this would be tasty, but turnips really are. They’re a must for soup, stew, or a roasted veggie platter.
You have a few different options for preparing turnips as a straight side dish. Just like other veggie sides, you can bake, boil (simmer), or stir-fry turnips. They taste great cooked with just oil and garlic, even better with onions. They’re extra delicious cooked in a cream sauce.
Cooking Turnips – Video
Turnips mingle nicely with mushrooms, potatoes, celery, carrot, sweet potato, cabbage, garlic onion, parsley, sage, and/or dill. Their snappy flavor is a bit cabbage-like, and they pair well with savory foods like butter, cheese, cream and the like.
Turnips: Cooking Methods
- Bake: Slice them up like potatoes. Add to a baking pan. Drizzle with oil, season with salt, pepper and herbs.
- Simmer: Place whole or halved turnips in a pot of salted water. Bring to a boil, then turn down the heat to simmer until tender.
- Grill: You can grill turnips if you’re doing something else slow and low on the grill, like ribs. Don’t try to grill turnips if you’re fast-cooking foods like burgers.
- Slow cook: The aforementioned soups and stews go next-level nourishing and hearty with the addition of a few turnips, cut in chunks.
Easy Roasted Turnips- Recipe
Ingredients:
- 5 medium to small turnips (not the big rutabaga – the small ones that are about the size of beets)
- 2 cloves garlic, minced
- Olive oil
- Pinch of sage
- 1/4 cup flat-leaf parsley, chopped
- Salt and pepper to taste
To make:
Preheat oven to 350 degrees. Slice the turnips in half and then crossways. Arrange in a Pyrex pan and drizzle with olive oil. Season with sage, salt and pepper. Toss well. Roast for about 30 to 40 minutes or until done to your liking. Turnips turn translucent once they’re cooked to tender.
Sprinkle with parsley and serve with a nice roasted meat.