Delicious White Turnip Recipes: From Roasting to Sauteing

I've always had a soft spot for turnips. They have this beautiful, understated sweetness and a satisfyingly earthy flavour that just gets me. And they're so versatile! I love experimenting with different ways to cook them. From the humble roast to the quick sauté, there’s a whole world of possibilities with this often-overlooked root vegetable.

Today, I'm going to share some of my favourite white turnip recipes, tried and tested over years of delicious experimentation. These recipes are easy, tasty, and perfect for any occasion. Whether you're looking for a quick and simple side dish or a more elaborate main course, you'll find something to tickle your taste buds here.

So grab your turnips, roll up your sleeves, and get ready to experience the delicious world of this underappreciated veggie!

Part 1: The Magic of White Turnips

The Versatile Vegetable

Turnips often get overshadowed, relegated to the side dish role, while their more glamorous cousins like potatoes take centre stage. But don't let their unassuming nature fool you! Turnips are a surprisingly versatile vegetable, capable of holding their own in a variety of dishes. From hearty soups and stews to bright salads and comforting roasts, turnips can add a delightful twist to almost any meal.

As a kid, I wasn't exactly a turnip enthusiast. I'd much rather have a potato, thanks very much! But as I've gotten older, my palate has expanded, and I've come to appreciate the unique flavour of turnips. Not only are they delicious, but they're also packed with nutrients, making them a healthy and satisfying addition to any table.

A Sweet and Earthy Delight

What truly sets turnips apart is their delicate sweetness. It's not overpowering, but it adds a subtle depth to their earthy flavour. It's like a little secret they reveal as you cook them, a gentle surprise in each bite. And they're a great source of fibre, vitamin C, and potassium, offering a nutritional boost alongside their culinary charm.

Turnips can be enjoyed raw or cooked, and they handle different cooking methods beautifully. But let's be honest, I prefer them cooked! The cooking process intensifies their flavour, and they become tender and a little bit more yielding – perfect for a comforting bite. And who doesn't love a good roasted root vegetable?

Part 2: Turnip Preparation: Tips and Tricks

Preparing turnips is a straightforward affair, but there are a few tricks up my sleeve to ensure they come out perfectly.

1. Selecting the Right Turnips

The key to delicious turnips is starting with the right ones. Look for turnips that are firm and smooth, with no soft spots or signs of damage. A good turnip should feel heavy for its size, indicating it's full of moisture and flavour. Smaller turnips are generally sweeter and more tender than larger ones, so I usually gravitate towards those. They're also easier to cut and cook.

2. Peeling and Trimming

Once you've got your perfect turnips, it's time to peel and trim them. I find a vegetable peeler works best for removing the outer skin. Just be sure to peel away any damaged or bruised areas, leaving you with a smooth, clean surface. Next, cut off the top and bottom of the turnips, getting rid of any tough ends.

If you're using the turnips in a soup or stew, you can cut them into large chunks. But if you're roasting or sauteing them, I recommend cutting them into smaller pieces, around 1-inch cubes. This will ensure they cook evenly and release their delicious flavours.

Part 3: Simple roasted turnips: A Classic Side Dish

The Basics

Roasted turnips are a personal favourite. They're simple to make, incredibly flavourful, and pair perfectly with a wide range of dishes. And they're super adaptable! You can adjust the recipe based on your own preferences and what’s in your pantry. The best part? The oven does most of the work, leaving you with a delicious side dish that’s practically effortless.

Ingredients You’ll Need

• 1 lb white turnips, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp garlic powder
• Optional: 1/4 tsp onion powder

Instructions

1. Preheat your oven to 400°F (200°C). This will give your turnips a nice golden brown colour and ensure they cook through beautifully.
2. In a large bowl, toss the cubed turnips with olive oil, salt, pepper, and any optional seasonings. This is where you can really personalize the flavour. Garlic and onion powder add a lovely depth, but feel free to experiment with other herbs and spices. A pinch of thyme or rosemary can add a lovely earthy touch.
3. Spread the turnips in a single layer on a baking sheet. This will allow them to cook evenly and prevent them from steaming, which can make them soggy.
4. Roast for 20-25 minutes, or until tender and slightly browned. You'll know they're ready when they're fork-tender and have a beautiful golden hue.

Tips for Perfection

To prevent the turnips from sticking to the baking sheet, I like to line it with parchment paper. This also makes cleanup a breeze, which is always a bonus.

You can also add other vegetables to your roasted turnips, like carrots, potatoes, or parsnips, for a delicious medley of roasted root vegetables. If you're feeling adventurous, try adding a sprig of rosemary or thyme to the baking sheet for an extra boost of flavour.

Part 4: Sauteed Turnips with Herbs and Garlic: A Quick and Flavorful Side

If you're looking for a quick and easy side dish that's packed with flavour, sauteed turnips are the perfect choice. This recipe takes just a few minutes to prepare, and the result is a delicious, healthy side dish that's perfect for weeknight dinners.

Ingredients

• 1 lb white turnips, peeled and sliced thinly
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when you add the turnips.
2. Add the sliced turnips and cook for about 5 minutes, or until they start to soften. Stir them occasionally to ensure even cooking.
3. Add the minced garlic and cook for another minute, stirring constantly. Garlic adds a wonderful depth of flavour and a lovely aroma to the dish.
4. Season with salt and pepper to taste. Adjust the seasoning to your preference.
5. Stir in the chopped parsley and serve immediately. The parsley adds a fresh and vibrant touch, complementing the earthy flavours of the turnips.

Making it Your Own

You can experiment with different herbs and seasonings to create your own unique flavour profile. I love adding a pinch of red pepper flakes for a bit of heat, or a squeeze of lemon juice for a citrusy twist. A drizzle of balsamic vinegar can also add a lovely complexity.

For a more hearty side dish, you can add a handful of chopped walnuts or toasted pine nuts to your sauteed turnips. These nutty additions provide a satisfying crunch and add another dimension of flavour.

Part 5: creamy turnip soup: Comfort in a Bowl

There's nothing quite like a comforting bowl of soup on a chilly day. This creamy turnip soup is a real crowd-pleaser, packed with flavour and a satisfying texture. Plus, it’s surprisingly easy to make, even if you're not a seasoned chef.

Ingredients

• 1 lb white turnips, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1 tbsp chopped fresh chives or parsley for garnish

Instructions

1. In a large pot or dutch oven, sauté the onion and garlic in a bit of olive oil until softened. This forms the base of your flavourful soup.
2. Add the diced turnips and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the turnips are tender. The turnips should be soft enough to easily mash with a fork.
3. Pour the soup into a blender and blend until smooth. This creates the velvety texture that makes this soup so comforting.
4. Return the soup to the pot and stir in the milk or cream. Heat through, but don't let it boil. The milk or cream adds a luxurious richness to the soup.
5. Season with salt and pepper to taste. Adjust the seasoning to your preference.
6. Serve hot, garnished with chopped chives or parsley, if desired. This adds a touch of freshness and a pop of colour to the soup.

Soup Tips

If you don't have a blender, you can use an immersion blender to blend the soup directly in the pot. Just be careful when blending hot liquids, and work in batches if needed. It's also a good idea to let the soup cool slightly before blending to reduce the risk of splattering.

For a thicker soup, you can add a tablespoon or two of cornstarch to the soup before blending. Just make sure to whisk it in thoroughly so that it doesn't form lumps. This is a good idea if you’re looking to add some creaminess to your soup, especially if you’re using skim milk.

Part 6: Turnips in a Salad: A Refreshing Twist

Who says turnips can't be part of a salad? They're actually a fantastic addition, bringing a sweet and earthy note to a refreshing salad. Their subtle sweetness and crisp texture create a beautiful counterpoint to the other elements in the salad.

Ingredients

• 1 lb white turnips, peeled and thinly sliced
• 1/2 cup chopped walnuts or pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped fresh parsley or cilantro
• Dressing of your choice (I like a simple vinaigrette)

Instructions

1. In a large bowl, combine the sliced turnips, nuts, cranberries, goat cheese, and herbs. This combination of textures and flavours makes for a delicious and satisfying salad.
2. Drizzle with your chosen dressing and toss to coat. A simple vinaigrette is perfect, but you can use any dressing you like.
3. Serve immediately or refrigerate for later. The salad will keep well in the fridge for a couple of days.

Salad Inspiration

This recipe is a great starting point, and you can easily customize it to your liking. Try adding other seasonal fruits and vegetables, like apples, pears, or pomegranates. You can also experiment with different cheeses, like feta or blue cheese.

To make it even more interesting, try roasting the turnips before adding them to the salad. This will enhance their sweetness and give them a more complex flavour, adding a touch of caramelization.

Part 7: turnip mash: A Comforting Alternative

Turnip mash is a delicious and healthy alternative to mashed potatoes. It’s a bit lighter and has a more delicate flavour. It's also a great option for those who are watching their carbohydrate intake. You can make it as a side dish or use it as a base for other dishes, like shepherd’s pie.

Ingredients

• 1 lb white turnips, peeled and cubed
• 1/2 cup milk or vegetable broth
• 1 tbsp butter or olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp nutmeg or a pinch of ground ginger

Instructions

1. In a large pot, boil the cubed turnips in salted water until tender, about 15-20 minutes. The turnips should be fork-tender when they're ready.
2. Drain the turnips and return them to the pot.
3. Add the milk or broth, butter or olive oil, salt, pepper, and any optional spices. This will create a smooth and creamy mash.
4. Mash the turnips until smooth, using a potato masher or a fork. You can also use an immersion blender or a food processor for a super-smooth consistency.
5. Serve hot. This comforting mash is perfect with a roast dinner or as a side dish for a light meal.

Tips for a Smooth Mash

For a really smooth mash, you can use an immersion blender or a food processor. Just be careful when blending hot liquids. It's also a good idea to let the mash cool slightly before blending to reduce the risk of splattering.

You can also add other vegetables to your turnip mash, like carrots, parsnips, or potatoes. If you’re feeling adventurous, try adding a pinch of smoked paprika or a tablespoon of sour cream. These additions add another layer of flavour and depth to the mash.

Part 8: turnip fritters: A Crispy Treat

Turnip fritters are a delicious and satisfying snack or appetizer. They're crispy on the outside and soft and fluffy on the inside, making them a wonderful play of textures. They're also a great way to use up leftover turnips, and they're surprisingly easy to make.

Ingredients

• 1 lb white turnips, grated
• 1/2 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup chopped fresh herbs (like parsley, chives, or dill)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• vegetable oil for frying

Instructions

1. In a large bowl, combine the grated turnips, flour, egg, herbs, cheese, salt, and pepper. Mix everything together until well combined. The mixture should be slightly sticky but not too wet.
2. Heat the vegetable oil in a large skillet over medium heat. You want the oil to be hot enough to sizzle when you add the fritters, but not so hot that they burn immediately.
3. Drop spoonfuls of the turnip mixture into the hot oil, making sure to leave space between each fritter. The fritters should be flat and round, about 2-3 inches in diameter.
4. Cook for about 3-4 minutes per side, or until golden brown and crispy. Flip the fritters carefully with a spatula to ensure even cooking.
5. Remove the fritters from the skillet and drain on paper towels. This will absorb any excess oil, leaving you with crispy fritters.
6. Serve hot. These fritters are delicious on their own, but you can also serve them with a dipping sauce, like aioli, sour cream, or salsa.

Fritters for Everyone

These fritters are great on their own, but you can also serve them with a dipping sauce, like aioli, sour cream, or salsa. Aioli adds a creamy and garlicky kick, sour cream provides a classic tangy touch, and salsa adds a vibrant kick of heat and freshness.

To make the fritters even more delicious, try adding a tablespoon of chopped onion or a pinch of cumin to the mixture. These additions add a lovely depth of flavour and complexity to the fritters.

Part 9: turnip pickles: A Tangy Surprise

You might not think of turnips for pickling, but trust me, they’re amazing. Their sweetness makes for a fantastic balance with the tangy brine, making a truly unique and delicious pickle. The crispness of the turnips combined with the tangy brine creates a delightful contrast of textures and flavours.

Ingredients

• 1 lb white turnips, peeled and sliced thinly
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 1 bay leaf
• 1/2 tsp mustard seeds

Instructions

1. In a large saucepan, combine the vinegar, water, sugar, salt, peppercorns, bay leaf, and mustard seeds. Bring to a boil, stirring until the sugar dissolves. The brine should be clear and homogenous.
2. Reduce heat and simmer for 5 minutes. This allows the flavours to meld and the brine to thicken slightly.
3. Pack the sliced turnips tightly into a clean jar. Make sure to leave a little space at the top of the jar.
4. Pour the hot brine over the turnips, making sure to cover them completely. The brine should be hot enough to prevent the jar from cracking.
5. Seal the jar tightly and let cool completely. The jar should be cool to the touch before storing in the refrigerator.
6. Refrigerate for at least 24 hours before serving. The turnips need time to absorb the flavours of the brine.

Pickling Tips

You can use a variety of spices in your brine, like garlic, ginger, or dill. Just make sure to adjust the amount based on your personal preferences. Don't be afraid to experiment with different flavour combinations!

If you’re looking for a sweeter pickle, you can add more sugar to the brine. For a more tangy pickle, add more vinegar. You can also adjust the amount of salt to your liking.

Part 10: FAQs

Q1: Can I substitute other vegetables for turnips in these recipes?

Absolutely! Many of these recipes can be adapted to use other root vegetables, like carrots, parsnips, or potatoes. Just make sure to adjust the cooking times accordingly. Carrots and parsnips have similar cooking times to turnips, while potatoes may need a little longer.

Q2: How long do turnips last in the fridge?

Uncooked turnips can last for about a week in the fridge, if stored properly. Just make sure to keep them in a plastic bag or container in the crisper drawer. This will help to prevent them from drying out and wilting.

Q3: Can I freeze turnips?

Yes, you can freeze turnips, but they can become a bit mushy after thawing. It’s best to freeze them after they’ve been cooked. You can freeze them in a freezer bag or container, and they can last for up to 3 months in the freezer. They're best used in soups, stews, or other dishes where the texture isn't as important.

Q4: What are some other ways to use turnips?

Turnips can be added to stir-fries, curries, or stews. They also add a unique flavour to a variety of dishes, from salads to soups. You can also use them to make turnip chips or turnip bread.

Q5: Where can I buy turnips?

Turnips are usually found in the produce section of most supermarkets. You can also find them at farmers’ markets, especially during the fall and winter months. If you can't find them locally, you can often find them online.