Turnip Recipes

Our farm harvest right now is turnip-tastic, and I have to admit, I have never given much thought to turnips until we began harvesting them.  It turns out I LOVE turnips!  They have a great, savory flavor and are easy to cook.  I am even getting a taste for wilted turnip greens!

Try these recipes - or leave your own favorite turnip recipe in the comments.

Roasted Turnips
Ingredients:
turnips, olive oil, Salt & Pepper, Herbs (optional)
Preparation:  Preheat oven to 400°F. Cut the heads of the turnips (save them for wilted greens, or young turnip leaves can be added raw to salad mix --the high calcium content in turnips will make more developed leaves bitter).  Small turnips can be used whole, or slice turnips into bite sized pieces.  Toss the turnips in your olive oil and add salt, pepper, and fresh herbs according to your taste.  Place in the oven and check about every 30 minutes until tender.  Cooking time will depend on the size of your slices. Enjoy!

Wilted Turnip Greens

Turnip Greens are a great source of calcium, lutein, and folate. 
Ingredients:  turnip greens, 1 TBS soy sauce, 1 TSP Sugar, Salt & Pepper, Herbs (optional)
Preparation: Chop turnip greens into aproximately 1 inch pieces, cover in water with two tablespoons of soy sauce and a teaspoon of sugar (the sugar cuts any bitterness in the turnip greens).  Allow to boil about 10 minutes.  Drain excess water or reserve for broth.  Enjoy!

Turnips & Couscous
Ingredients: 2 cups cooked couscous; 3 turnips; 3 cloves garlic; 1/2 onion, chopped; olive oil; chopped; parsely, chopped; oregano, chopped; 7-8 leaves of Kale, chopped; salt and pepper to taste
Preparation: Cook couscous according to instructions.  In a separate pan, heat olive oil, then add galic and onion when the oil is ready to sizzle.  Cook until yellow, then add turnips, cook for 10 minutes, add Kale and cook additional 10 minutes or until desired Kale texture is achieved.  Stir in the Couscous and herbs and mix well.  Enjoy!