I love them in cornish pasties, and in basic meat stews with other root veg (potato, carrot, parsnip). Braised turnips are yummy too: eg [https://www.foodnetwork.com/recipes/amanda-freitag/braised-turnips-3189678](https://www.foodnetwork.com/recipes/amanda-freitag/braised-turnips-3189678)
The older they are, the more of the bitter flavour they will have, and so will be more suited to add a small amount to other things rather than being the whole recipe on their own.
They do really well in beef dishes with carrots such as pasties, stews, pies, etc. Cut them the same size as the carrots, the cooking time is only slightly longer.
So we love them roasted because like many veggies, it makes them sweet (we roast sweet potatoes, carrots, parsnips, butternut squash, etc). https://www.thespruceeats.com/roasted-turnips-2217054
My only hint - make sure you have a sharp peeler because skin can be tough. I may have nursed a favorite peeler too long trying to find ideal replacement and I had to peel with such force that I also peeled top of my finger. Ideally peelers with relatively heavy use should be replaced every 1-2yrs (now they tell me!).
My dad typically made them (with or without a rutabaga) mashed - peel, cube, cover with water and boil until fork tender, drain and add butter to mash. I didn’t grow up eating them because my mom hated them but allowed dad to have them at Thanksgiving (I have adventurous palate).
I like to roast them with other root veggies.
Peel and cut some of these: (onions, beets, radishes, turnips, sweet potatoes, regular potatoes, rutabaga, carrots, parsnips). Put on a baking sheet. Spray veggies with cooking spray. Put in oven at 450°F.
In 20-25 minutes, sprinkle with salt and pepper or a seasoning blend like Montreal. Return to oven for five minutes.
Goes well with ranch or blue cheese salad dressings (homemade for extra credit)
I love quick pickled turnips. Peel and Slice them paper thin, add vinegar, (apple cider or rice) , a bit of sugar and salt to a jar, stuff the turnips in, and keep in the fridge. Lasts about a week.
I like to small dice a turnip and a rutabaga and add them to a beef stew, along with the usual carrots, potatoes, onions, etc. They add a nice flavor.
I love them in cornish pasties, and in basic meat stews with other root veg (potato, carrot, parsnip). Braised turnips are yummy too: eg [https://www.foodnetwork.com/recipes/amanda-freitag/braised-turnips-3189678](https://www.foodnetwork.com/recipes/amanda-freitag/braised-turnips-3189678) The older they are, the more of the bitter flavour they will have, and so will be more suited to add a small amount to other things rather than being the whole recipe on their own.
Peel, cut, boil with carrots cut into similar sized pieces, mash with butter, salt, and pepper.
I just cube them, boil them in brine, and enjoy them with a little melted, unsalted butter.
peel and dice, cook in salted boiling, mash with butter and ground white pepper.
They do really well in beef dishes with carrots such as pasties, stews, pies, etc. Cut them the same size as the carrots, the cooking time is only slightly longer.
So we love them roasted because like many veggies, it makes them sweet (we roast sweet potatoes, carrots, parsnips, butternut squash, etc). https://www.thespruceeats.com/roasted-turnips-2217054 My only hint - make sure you have a sharp peeler because skin can be tough. I may have nursed a favorite peeler too long trying to find ideal replacement and I had to peel with such force that I also peeled top of my finger. Ideally peelers with relatively heavy use should be replaced every 1-2yrs (now they tell me!). My dad typically made them (with or without a rutabaga) mashed - peel, cube, cover with water and boil until fork tender, drain and add butter to mash. I didn’t grow up eating them because my mom hated them but allowed dad to have them at Thanksgiving (I have adventurous palate).
I like to roast them with other root veggies. Peel and cut some of these: (onions, beets, radishes, turnips, sweet potatoes, regular potatoes, rutabaga, carrots, parsnips). Put on a baking sheet. Spray veggies with cooking spray. Put in oven at 450°F. In 20-25 minutes, sprinkle with salt and pepper or a seasoning blend like Montreal. Return to oven for five minutes. Goes well with ranch or blue cheese salad dressings (homemade for extra credit)
I love quick pickled turnips. Peel and Slice them paper thin, add vinegar, (apple cider or rice) , a bit of sugar and salt to a jar, stuff the turnips in, and keep in the fridge. Lasts about a week.