Roasted Turnips Recipe (2024)

FAQs

Do you have to peel turnips before you roast them? ›

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

In the hands of an able cook, a well-cooked turnip tastes heavenly. When roasted, the natural sugars are allowed to caramelize, resulting in a crispy-tender side dish that tastes like a cross between a potato and a carrot.

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Like any root vegetable, turnips should be given a good rinse to remove dirt or grit; a soft brush is an excellent aid.

Parsnips have a long root like carrots while turnips are round like radishes. Parsnips are sweeter than turnips, with a hint of licorice taste. Parsnips are in the same family as carrots, while turnips are in the same family as cabbage. That gives you an idea of their taste and how they can be used.

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple.

As a product of this group, the turnip is known for its high nutrient count and its low calorie density, which makes it a perfect food to add to your healthy eating plan. In one medium-sized turnip there are just 34 calories, 4 grams of fiber when cooked and 1 gram of protein.

Is it better to roast or boil turnips? ›

Turnips can be a little sharp in their taste, but something happens when you roast these peppery veggies from the mustard family. Roasting mellows the flavor of turnips and concentrates their texture into a tender, melting vegetable.

Turnips are a cruciferous vegetable with multiple health benefits. They boast an impressive nutritional profile, and their bioactive compounds, such as glucosinolates, may support blood sugar control, protect against harmful bacteria, and provide anticancer and anti-inflammatory effects.

They take about as long to cook as carrots but do not overcook. Unlike carrots which become sweeter with cooking, turnips lose their sweetness when overcooked.

If the soil is too heavy, the crop will rot. If the soil is too lumpy or rocky, the roots will be tough, fibrous and misshapen.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

To peel or not to peel, that is the question. The decision to peel your turnips is totally up to you. However, it's recommended to remove the skin of larger bulbs to avoid a sharp aftertaste when you eat them.

Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables. Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.

Root and cruciferous vegetables — think carrots, parsnips, turnips, Brussels sprouts — can be washed, peeled and cut a day in advance for a beautiful medley of roasted vegetables.