Turnips are a member of the same veg family as broccoli. They are high in nutrients and low in calories making them a healthy addition to a rounded diet.
Both the root and the greens of the turnip are delicious and nutritious.
It can be eaten raw, roasted, or sauteed.
Recipes
Asian Turnip Salad – from the Waitrose website
- 1 red chilli, deseeded
- ½ tsp grated fresh root ginger
- 2 tbsp light soy sauce
- 1 lime, zest and juice
- ½ garlic clove, finely chopped
- 3 tbsp extra virgin olive oil
- handful coriander leaves, roughly chopped
- 3 medium turnips (about 400g), peeled
- 100g watercress, tough stems discarded
Finely chop ¾ of the chilli and mix in a large bowl with the ginger, soy sauce, lime zest and juice, garlic, olive oil and coriander; set aside.
Cut the turnips into wafer-thin slices – a mandolin or the thinnest slicing blade of a food processor are useful here – and toss with the dressing. Quickly mix with the watercress and spread over a platter or divide between plates, spooning over the juices. Finely slice the remaining chilli and scatter over the top of the salad, with more coriander, if liked.
Raw Turnip Salad – from Maria Ulashova’s website
- 3 medium turnips, peeled and grated
- 3 medium carrots, peeled and grated
- 1/2 cup chopped parsley
- 1 cup raw pumpkin seeds
- juice of 1/2 lemon
- 2 Tbsp olive oil
- sea salt to taste
Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine.
Braised Turnips with Greens – from Cooking Light.com
- 6 small turnips with greens
- 1 tablespoon olive oil
- 1 cup unsalted vegetable stock
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 teaspoons cold butter
- 1 teaspoon honey
Trim and peel turnips; reserve and chop the greens.
Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down;
cook 4 minutes or until golden.
Turn and add vegetable stock, vinegar, salt, and pepper.
Bring to a boil; cover and reduce heat to medium-low.
Simmer until turnips are crisp-tender, 5 to 6 minutes.
Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.
Pickled Hakurei Turnips – from Serious Eats Website
- 1 bunch turnips (approximately six)
- 1 teaspoon salt
- 1/2 cup rice wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon black peppercorns, crushed
- 3 thin slices ginger
Wash turnips well and slice them thinly on a mandoline. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint-sized mason jar.
Add vinegar, sugar, pepper, and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within 1 hour of being made and will keep for at least 1 week.