Preparations, uses, and tips
Scrub turnips with a vegetable brush before cooking. Then trim the leaf end and slice off
the root end. Larger turnips should be peeled, but baby turnips—those less than 2 inches
(5cm) in diameter—can be cooked without peeling. Thinly sliced turnips have a crisp
texture, and can be consumed raw. They make a good addition to platters of raw vegetables and
dip, while diced turnip lends a hearty flavor to soups.
To boil
Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole
turnips take about 30 minutes to cook.
To roast
Use either whole, unpeeled baby turnips or larger ones, peeled and cut into wedges. Then
toss with olive oil, salt, and pepper, and
place them on a baking sheet in a single layer. Roast at 375°F (190°C) until they
are tender, about 35 to 45 minutes.
To microwave
Place turnip cubes, with a few tablespoons (30 to 45mL) of water or stock in a covered
microwave-safe casserole and cook on High for about 3 minutes. Then let stand for about 3
minutes before serving.
Good flavors for seasoning turnips include
lemon, nutmeg, garlic, cheeses,
thyme, parsley, and chervil.
Buying and storing tips
Since larger roots can have a more woody texture, look for small turnips. Smaller turnips
also have a sweeter flavor. They should be smooth-skinned and without blemishes. Store them in
a perforated plastic bag in the refrigerator crisper, and use within a week or so.
Nutrition Highlights
Turnip, 1 cup (135g) (raw, cubes)
Calories: 35
Protein: 1.17g
Carbohydrate: 8.1g
Total Fat: 0.13g
Fiber: 2.3g
*Excellent source of: Vitamin C (27.3mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.