Homespun

November 1, 2000

Don't Turn Up Your Nose at Turnips!

The turnip has long been thought of as "plain folks" food. It is economical; it grows well in poor soil; it keeps well; and it supplies complex carbohydrates. It is one of the cruciferous vegetables and can be cultivated for its root--which is a good source of complex carbohydrates--as well as for its greens, which are rich in vitamins and minerals. Turnips come in a wide range of shapes and sizes, depending on the age and variety. Some have weighed 40 to 50 pounds while others are the size of golf balls. The flesh can be white or yellow, but most commercial turnips have white flesh.

Turnips are available all year, in part because they store well. Supplies peak in the fall and winter months, when the bulk of the crop is harvested.

Turnips keep well. Cut off turnip greens and bag them separately for storage. Place the roots in plastic bags and store them in the refrigerator crisper.

Avoid cooking turnips in aluminum or iron pots, as their flesh may darken. Turnips are usually peeled before cooking (or using raw), although young, fresh turnips need not be.

Baking/roasting. Place 1/4 inch slices of turnip in a shallow baking dish and sprinkle with a few tablespoons of water. Cover and bake in a 350° oven until tender. Quartered turnips can be roasted alongside meat or poultry. Cooking time for turnips is 30-45 minutes.

Boiling. Drop whole turnips into a pot of boiling water, cover and cook until just tender. Uncover the pot occasionally during cooking to allow the gases to escape and to insure a delicate flavor. If a little sugar is added to the water, it will sweeten the taste. Cook thick slices of turnip in a skillet with an inch of boiling water; blanch julienne turnips in boiling water for just one to two minutes. Cooking time for whole turnips, 20 to 30 minutes; for sliced or diced turnips, 6 to 8 minutes.

Braising. Place sliced or cubed turnips in a heavy skillet. Add enough stock to cover the bottom of the pan, cover, and simmer until tender. Uncover the pan and continue to cook until the liquid is reduced; serve as a sauce. Cooking time for braised turnips, 10 to 20 minutes.

Microwaving. Place a pound of cubed turnips in a microwaveable baking dish, add 3 tablespoons liquid, cover, and cook until tender. Stir halfway through cooking time; let stand 3 minutes after removing them from the microwave. Cooking time is 7 to 9 minutes.

Stir-frying. Stir-fry thinly sliced turnips until they are crisp-tender, 6 to 8 minutes.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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