Turnips are one of those humble root vegetables that surprise me every time — earthy, slightly sweet, and super versatile. Whether I roast them, mash them, or sauté them, they add depth to my meals in a way that’s both comforting and nourishing.
Why You’ll Love This Recipe
I love how easy turnips are to prepare and how they take on flavor so well. They’re low in calories, high in fiber, and a great alternative to potatoes. Whether I’m making them as a side dish or folding them into soups and stews, they always add something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh turnips, peeled and cut into chunks or slices
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Olive oil or butter
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Garlic, minced (optional)
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Fresh herbs like thyme or rosemary (optional)
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Salt and pepper to taste
Directions
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I start by peeling the turnips and cutting them into evenly sized chunks or wedges, depending on how I want to cook them.
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For roasting, I toss them with olive oil, garlic, herbs, salt, and pepper, then spread them on a baking sheet.
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I roast at 400°F (200°C) for about 25–30 minutes, flipping once halfway through, until golden and tender.
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If I’m mashing them, I boil the turnips in salted water for 20–25 minutes, then mash with butter, salt, and a splash of cream.
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For stovetop sautéing, I cook the sliced turnips in a pan with olive oil until browned and fork-tender, usually 10–12 minutes.
Servings and timing
This recipe serves about 4 people. Depending on the method, it takes 10 minutes to prep and 20–30 minutes to cook.
Variations
I sometimes mix turnips with carrots or potatoes when roasting, or mash them with parsnips for extra flavor. For a sweet-and-savory twist, I drizzle a little honey or maple syrup during the last few minutes of roasting.
Storage/reheating
Cooked turnips keep well in the fridge for up to 4 days in an airtight container. I reheat them in the oven or in a skillet to preserve texture. Mashed turnips can also be frozen and reheated on the stovetop with a splash of milk.
FAQs
Do turnips taste like potatoes?
They’re similar in texture when cooked but have a more peppery, earthy flavor. I find them lighter and slightly sweet, especially when roasted.
Should I peel turnips before cooking?
Yes, especially larger ones. The skin can be bitter or tough. Young baby turnips can sometimes be cooked with the skin on.
Can I eat turnip greens?
Absolutely. I sauté the greens with garlic and olive oil — they’re nutritious and flavorful, like a mix between spinach and mustard greens.
Are turnips keto-friendly?
Yes. They’re much lower in carbs than potatoes and fit well into low-carb or keto meal plans.
What proteins pair well with turnips?
I often serve them alongside roasted chicken or beef stew. They hold up well in slow-cooked dishes too.
Conclusion
Turnips are a simple, underappreciated ingredient that I love turning into something delicious. Whether roasted, mashed, or sautéed, they’re an easy way to add variety and nutrition to my meals without much effort.
Print
Turnips
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes
- Total Time: 30–40 minutes
- Yield: 4 servings
- Category: Side Dish, Vegetable
- Method: Roasted, Boiled, or Sautéed
- Cuisine: American
- Diet: Low Calorie
Description
Turnips are one of those humble root vegetables that surprise me every time — earthy, slightly sweet, and super versatile. Whether I roast them, mash them, or sauté them, they add depth to my meals in a way that’s both comforting and nourishing.
Ingredients
- Fresh turnips, peeled and cut into chunks or slices
- Olive oil or butter
- Garlic, minced (optional)
- Fresh herbs like thyme or rosemary (optional)
- Salt and pepper, to taste
Instructions
- Peel the turnips and cut them into evenly sized chunks or slices.
- For roasting: Toss with olive oil, garlic, herbs, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes, flipping halfway through.
- For mashing: Boil in salted water for 20–25 minutes until soft. Drain and mash with butter, salt, and a splash of cream.
- For sautéing: Cook sliced turnips in a skillet with olive oil over medium heat for 10–12 minutes, until browned and fork-tender.
Notes
- Mix with carrots, potatoes, or parsnips for flavor variety.
- Add honey or maple syrup at the end of roasting for a sweet-savory finish.
- Mashed turnips can be frozen and reheated with milk on the stovetop.
- Use turnip greens for a nutritious side — sauté with garlic and olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 5mg
