How Do You Cook Turnips? A Simple Guide for Delicious Results
Cooking turnips can be a delightful culinary endeavor, offering a versatile and nutritious addition to a range of dishes. Whether you’re a seasoned chef or a novice home cook, mastering the art of cooking turnips can enhance your culinary repertoire and bring a new dimension of flavor to your meals.
Start by peeling and cutting the turnips into small pieces.
Place them in a pot of boiling water and cook for 15-20 minutes or until they are soft.
Drain the water and mash the turnips with butter and salt to taste. This makes a great side dish for any meal.
Baking
Baking turnips is another popular method.
Preheat the oven to 375°F.
Peel and slice the turnips into thin rounds, and toss them with olive oil, salt, and pepper. Place them on a baking sheet and bake for 25-30 minutes, or until they are tender and browned on the edges.
Begin by peeling and slicing the turnips into small pieces. Place a tablespoon of butter in a saucepan over medium heat and once heated, add the turnips and cook for 5-7 minutes until lightly browned. Pour in enough chicken or vegetable broth to cover the turnips and bring to a simmer. Cover the pan and let it cook for 15-20 minutes, or until the turnips are tender. The result is a delicious side dish
Roasting
Preheat the oven to 400°F. Peel and cut the turnips into small pieces. Toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until they are tender and caramelized. Serve them as a side dish or as a healthy snack.
It’s a root vegetable that is commonly white or yellow. It has a slightly sweet and earthy flavor.
Turnips are a great source of fiber, vitamins, and minerals. They’re also low in calories and fat. This makes them a great addition to any diet!
Why is turnip so popular?
Since a few famous chefs recognized its distinct flavor and wide-open possibilities, the turnip has become the “it” vegetable.
It’s been a favorite of trend-ridden New York City hipster hangouts since it was traditionally a Southern dish.
Turnips may be easily prepared at home and consumed like the Southerners and the Northerners.
The flavor of the wonderful root, which is related to the rutabaga and parsnip, may be used in soups, as greens in salads, as fries, alone, with dip as chips, mashed or chopped.
Is turnip a beetroot?
No, turnips and beetroots are two different vegetables.
Turnips come in white or yellow and boast a subtly sweet and nutty taste, while beetroots showcase a more profound sweet and earthy flavor, with a hue of red or purple.
What does a turnip taste like?
Turnips have a slightly sweet and nutty flavor. They can be eaten raw, roasted, mashed, or pureed.
Are turnips and radishes the same?
No, turnips and radishes are two different vegetables.
Turnips showcase a pleasant, nutty taste and are white or yellow in hue, while radishes offer a zesty, peppery taste with either red or purple hues.
Are turnips and beets the same?
No, turnips and beets are two different vegetables.
Turnips boast a unique taste that is slightly sweet and nutty, while they are either white or yellow in hue. Beets, on the other hand, offer a sweet, earthy flavor and come in shades of red or purple.
What is the difference between a turnip and a rutabaga?
Rutabagas tend to be bigger and have a delightful sweetness, whereas turnips are more petite and have a hint of bitterness.
What Meat Goes with Turnips?
Baked chicken thighs with potatoes, turnips, carrots, and cilantro. Credit: canva
You might ask, “What meat goes with turnips?” and the answer is any meat.
Some of our favorites include:
Beef
Beef and turnips are great pairings because they both have a rich flavor.
Lamb and turnips go well together because they share a similar earthy flavor. This pairing is also great if you’re looking for something hearty and filling.
Roasted lamb and turnips
Lamb and mashed turnips
Lamb stew with turnips
Turnip cabbage dish with grilled salmon. Credit: canva
Warm the olive oil in a large, heavy saucepan on medium heat. Sauté the onions and bacon until they’re soft, about 10 minutes. Remove the onions and bacon with a slotted spoon and set them aside.
Sear the beef in batches in the pot over medium-high heat; do not crowd the pan for about 7 to 10 minutes until golden brown on all sides, then remove from the pot.
Return the meat to the pot, sprinkle with flour as needed, and cook for 1 minute, frequently stirring, until evenly coated.
Add the onions and bacon back to the saucepan, then add the garlic. Toss in the parsley stalks, thyme sprigs, and bay leaves along with kitchen string.
Increase the heat to high. Add the wine and bring to a boil, constantly stirring to remove any browned bits from the bottom of the pan.
Reduce the heat to medium and simmer, occasionally stirring, until the liquid has been reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste while stirring well.
Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the meat is soft when pierced with a knife for 1 1/2 to 2 hours.
Remove the herb bundle and discard.
Add the turnips, cover, and cook for 15 minutes. Add the turnip greens, cover, and cook until wilted, about 2 minutes more.
1tsp turmeric (half for the meat, half for boiling the turnips in)
1.5tsp cumin seeds
2tsp coriander powder
1tsp cracked black pepper (the coarse variety)
2tsp paprika/Kashmiri red chili powder
4 turnips, peeled and chopped (mine weighed a total of 300g)
1/3 cup oil/ghee
Freshly chopped coriander for garnish
1-2 green chillis, cut into 2-3 pieces
Instructions
In a large pan, combine all ingredients, aside from the turnips, green chili, coriander, and oil. Bring 1.5 cups water to a boil before simmering on low for 1 hour 15 minutes with the cover on.
In a separate container, combine the turnips, 1tsp salt, and 0.5ts on turmeric with enough water to submerge the vegetables. Simmer until fully cooked. Using a potato masher, mash the turnips and set them aside. Keep the cooking water for later use.
When the meat mixture is done cooking, add the oil. Bring to a boil over high heat and start sautéing the ingredients, stirring the pan constantly and scraping the bottom of the pan to make sure nothing gets caught.
Add the mashed turnips and 1 cup water (also use up the unused turnip water). Simmer for 2-3 minutes on high without the lid.
Add in the chopped coriander and green chili just before serving. Serve hot
