Saturday, February 19, 2011

Turnip the Heat on This Neglected Vegetable.......

Ahh....the lonely, often neglected turnip.  You walk right past them in the store. Perhaps you avoid them because you have no idea what to do with them. 

I tossed a few into my cart while shopping with my guy the other day.

 "What on earth are those ridiculous looking things?" he asked.

"Turnips, baby!" I said. "I am gonna boil 'em up, mash 'em up and YOU are gonna love 'em!"  

Turnips are available year-round, but the best ones come to market in the fall. Turnips are root vegetables, about the size of a small apple, with a firm ivory skin that has a blush of purple on the shoulders. They are sturdy growers in cold climates and one of the oldest vegetables known. Early humans wrapped turnips with wild onions and then in leaves and roasted them over the fire.

Mmmmm! .I think the cavemen had the right idea......

These gems are grown in the dirt, so make sure you scrub them very well with a vegetable brush before cooking. Then trim the leaf end and slice off the root end. Larger turnips should be peeled, but baby turnips—those less than 2 inches (5cm) in diameter—can be cooked without peeling. Thinly sliced turnips have a crisp texture, and can be consumed raw. They make a good addition to platters of raw vegetables and dip, while diced turnip lends a hearty flavor to soups.

My favorite way to eat turnips is boiled and mashed. Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole turnips take about 30 minutes to cook.  Then mash them with a fork and serve. Turnips are so delicious this way, all you need to do is season them with salt and pepper. Some folks like to add butter. I never do, but it's your choice.

Sometimes I cook potatoes and turnips together for a delicious change from regular old mashed potatoes.  So if you are looking to lose weight but can't say no to gravy--this is a great way to "have your 'taters and eat 'em, too!"  The turnips add such a delicious flavor, you won't need gravy.

You can roast turnips, too.  Just take whole, unpeeled baby turnips or larger ones, peel and cut into wedges.  Toss with olive oil, salt, and pepper, and place them on a baking sheet in a single layer. Roast at 375°F (190°C) until they are tender, about 35 to 45 minutes. 

Recipe for thyme-roasted-turnips

So sweet and so good!

Not only are these root veggies delicious--they are also nutritious! They are loaded with vitamin C and fiber. They are low in calories and contain no fat. It's what you add to them that makes them fattening if you are watching your weight--enjoy 'em the way God made 'em.  Keep it simple and enjoy!

And this is my Daily Cyn......


  1. Don't throw away the turnip greens they're a good source vitamin A, folate, vitamin C, vitamin K, calcium and are an excellent source of lutein

    1. Don't forget turnips bigger, sharper-tasting cousin, rutabagas. Do the same things as with turnips, or do as I do, and some cream and puree for a great soup