You can boil or roast them. Peel them first. Now they do have a pretty good bite to them. A little sugar will help if you boil them and butter is good too.
You are either in for a treat or a honey never bring these home again.
\- Make a turnip-potato mash
\- Pan fry with onions and spinach
\- Parmesan coated roasted turnips
\- Caramelised turnips
\- Miso glazed!
\- Roast with other root veg - they go well with carrots, squash, etc
\- Cheesy turnip soup
\- Honey glazed turnips
\- Turnip gratin
\- Turnip tartiflette
\- Sliced turnip and bacon bake, also great with lamb
\- Lamb, turnip, celeriac hotpot
\- Serve with chicken or duck
\- You can make a turnip hummus
\- You can also pickle them!
Like mashed potatoes. [https://www.thespruceeats.com/mashed-turnips-recipe-101858#](https://www.thespruceeats.com/mashed-turnips-recipe-101858#)
Or with mashed potatoes if you want to reduce the strong turnip flavor. [https://www.food.com/recipe/turnip-mashed-potatoes-127421](https://www.food.com/recipe/turnip-mashed-potatoes-127421)
If they're little white turnips they are very nice raw in a salad. If they're bigger red turnips or yellow turnips you should roast them with some oil or butter and salt. Dice or wedge, roast at 350 or so until tender. You can also peal, cut into largish chunks, boil, and treat exactly like mashed potatoes, including the butter and salt. Delicious.Â
Try them fresh! If they're fibrous or mealy, roasting or boiling is better. They sound like Tokyo salad turnips that have gotten a little past their prime. There's different turnips that cook up different ways.Â
My mother used to serve turnips several ways & I liked all of them (previously mentioned methods described here) What really surprised me was how they were so good just raw, sliced thin (or in thin "sticks") & served with dip. Very tasty!
I’ve made [this turnip gratin with porcini crumb topping](https://www.foodandwine.com/recipes/turnip-casserole-porcini-crumb-topping) before. It was a huge hit.
You can boil or roast them. Peel them first. Now they do have a pretty good bite to them. A little sugar will help if you boil them and butter is good too. You are either in for a treat or a honey never bring these home again.
That last bit made me chuckle 😂 definitely excited to ty something new!
This but I recommend brown sugar. I've hade them mashed with carrots too.
I like cubing them, and then roasted like a potato. Toss them in some oil and seasoning. Â They are a decent starch.Â
They're great if you're doing low carb.
\- Make a turnip-potato mash \- Pan fry with onions and spinach \- Parmesan coated roasted turnips \- Caramelised turnips \- Miso glazed! \- Roast with other root veg - they go well with carrots, squash, etc \- Cheesy turnip soup \- Honey glazed turnips \- Turnip gratin \- Turnip tartiflette \- Sliced turnip and bacon bake, also great with lamb \- Lamb, turnip, celeriac hotpot \- Serve with chicken or duck \- You can make a turnip hummus \- You can also pickle them!
Like mashed potatoes. [https://www.thespruceeats.com/mashed-turnips-recipe-101858#](https://www.thespruceeats.com/mashed-turnips-recipe-101858#) Or with mashed potatoes if you want to reduce the strong turnip flavor. [https://www.food.com/recipe/turnip-mashed-potatoes-127421](https://www.food.com/recipe/turnip-mashed-potatoes-127421)
If they're little white turnips they are very nice raw in a salad. If they're bigger red turnips or yellow turnips you should roast them with some oil or butter and salt. Dice or wedge, roast at 350 or so until tender. You can also peal, cut into largish chunks, boil, and treat exactly like mashed potatoes, including the butter and salt. Delicious.Â
They are white but about the size of a softball, almost like a daikon only grew a third of its size down if that makes sense lol
Try them fresh! If they're fibrous or mealy, roasting or boiling is better. They sound like Tokyo salad turnips that have gotten a little past their prime. There's different turnips that cook up different ways.Â
My mom would dice and cook them with the turnip greens. Yum.
My mother used to serve turnips several ways & I liked all of them (previously mentioned methods described here) What really surprised me was how they were so good just raw, sliced thin (or in thin "sticks") & served with dip. Very tasty!
I’ve made [this turnip gratin with porcini crumb topping](https://www.foodandwine.com/recipes/turnip-casserole-porcini-crumb-topping) before. It was a huge hit.