Turnip Recipes

Glazed Turnips

2 lbs small turnips

2 Tablespoons butter

1 teaspoon sugar

Salt and freshly ground pepper

Melt butter in skillet over medium high heat.  Add turnips and stir with the butter.  Sprinkle sugar over the top.  Cook on each side for five – ten minutes, until browned and glazed.  Turn heat to low and simmer for another five – ten minutes.  Season with salt and pepper.

Roasted Turnips

1 bunch of turnips, cleaned and trimmed

1 tablespoon olive oil

½ teaspoon fresh rosemary or thyme

Salt and freshly ground pepper

1 – 2 tablespoons parmesan cheese

Preheat oven to 400 degrees.  Cut turnips in half if they are bigger than an inch.  Toss the turnips with the oil and herb.  Season with salt and pepper.  Spread on a baking pan, one layer thick, and roast until tender and brown on the edges (about 20 minutes).  Put the turnips in a bowl and toss with the cheese.  Serve.

Braised Turnips

½  tablespoon butter

½  tablespoon olive oil

1 cup chicken broth

Salt and freshly ground pepper

1 bunch turnips, washed, trimmed and cut into chunks

Put butter and olive oil in a frying pan and melt together.  Add the chicken stock and turnips.  Cook until the turnips are soft.  Drain the stock, if it hasn’t all cooked off.  Serve.

Mashed Turnips

Boil turnips until they’re soft.  Mash with clumps of melting butter, salt and pepper.

Mashed Turnips and Potatoes

3 medium sized potatoes, boiled until tender

A small bunch of baby turnips, boiled until tender

6 tablespoons butter

Salt and pepper

Buttermilk

Drain the vegetables and put in a mixing bowl.  Add the butter, salt and pepper and ¼ cup of buttermilk.  Mash with a mixer, adding more buttermilk if necessary to get the desired consistency.

Grated Turnip and Carrot Salad

5 cups grated turnips

2 cups finely diced carrots

½ cup minced red onion

½ cup minced fresh parsley

Dressing:

1/3 cup olive oil

3 tablespoons lemon juice

½ teaspoon sugar

Salt and freshly ground pepper to taste

Toss turnips with carrots, onion and parsley.  Whisk together dressing ingredients.  Pour the dressing over the salad and toss to coat.  Serve. 

Turnip Patties

1 bunch of turnips, cleaned and trimmed

Salt and freshly ground pepper

2 beaten egg yolks

1 cup fine bread crumbs

1 egg beaten

Oil for frying

Cut turnips if they are large.  Boil until tender.  Drain for several minutes.  Mash the turnips.  Add salt, pepper and egg yolks.  Make 3 inch patties.  Dredge in the bread crumbs, the beaten egg, and again in the bread crumbs.  Fry in medium hot oil until brown.  Turn and fry the other side.  They are then ready for serving. 

Cinnamon Turnips

Steam or boil turnips until just soft.  Add butter and sprinkle with cinnamon.  Serve.

Lemon Turnips

6-8 small turnips cut into slices

1 tablespoon butter

1 tablespoon chopped parsley

1 tablespoon finely chopped onion

1 tablespoon lemon juice

Salt and pepper

Cook turnips in boiling water until tender, about 20 minutes.  Drain.  Add butter, parsley, onion and lemon juice.  Toss to coat and season with salt and pepper. 

Scalloped Turnips

Dice turnips and boil in salted water until tender.  Drain and put in a buttered casserole in one layer.  Make a white sauce.  Add nutmeg and/or cayenne pepper, if desired.  Add grated sharp cheddar cheese to the white sauce.  Pour sauce over the turnips.  Top with buttered crumbs and bake for about ½ hour at 350 degrees.  Serve.

Creamed Turnips

8 small turnips

1 teaspoon salt

2 tablespoons butter

1 cup milk

2 tablespoons cornstarch

Freshly ground pepper

1 tablespoon sugar

1 tablespoon parsley flakes

Cook turnips in boiling salted water until very tender.  Drain well.  Melt butter in a pan.  Mix milk with cornstarch in a bowl until smooth.  Add this to the butter.  Cook mixture over medium heat while stirring constantly until thickened.  Stir in turnips, pepper, sugar and parsley.  Taste and adjust seasonings.  Serve immediately. 

Baby Turnips with Their Greens

1 lb baby turnips with greens

1/3 cup butter

Cut leaves from turnips.  Clean the turnips and trim of bad spots.  Cut into slices. Cut large leaves into thin slices. 

Melt butter in a frying pan.  Add turnips and sauté for about 7 minutes, or until tender.  Remove and keep warm.  Melt another 2 tablespoons butter in pan.  Add the greens and stir fry until they are wilted.  Add cooked turnips back to pan and toss until all is heated through.