Turnips are in the brassica (cabbage) family. They are one of the most ancient and globally used vegetables. The baby turnips in the spring are sweet and their greens are tender and delicious. Both the root and the greens are good sources of vitamins and minerals.
• Store turnips unwashed in plastic bag in the fridge for 1-2 weeks
• Store the greens separately in a damp cloth or a plastic bag. Use as soon as possible
• Scrub turnips with a vegetable brush. No need to peel
• Grate raw into salads and slaws
• Steam 1-inch slices for 12-15 minutes
• Bake turnips for 30-45 minutes at 350 degrees F basted with butter
• Roast along with roasting meats
• Sauté garlic in olive oil, then add thin slices or turnips, when the turnips are almost done, add the turnip greens. Sauté until greens are bright green but not mushy. Serve with tamari.
• Dice turnips and add to soups or stews or stir-fry
• Mash turnips like potatoes
• Use turnip greens as you would other cooking greens
Butternut Squash and Turnip