Turnips. Do you eat them?
Are you like I used to be and wonder how to eat them?
You may want to peel them first, then enjoy them… raw, roasted, steamed, grilled, even sautéed.
Our white salad turnips are so good, we like to slice them and eat them raw.
We also love them roasted. Here’s what I do:
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- Cube them (peel if desired)
- Butter a casserole dish, add cubed turnips, toss with salt & pepper
- Add a couple tablespoons of butter
- Roast at 400 degrees until tender, stirring once butter has melted
- Toss with olive oil instead of butter if desired
And the greens. You can eat those too! Try this:
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- Sauté the green tops with garlic and butter, toss into soups, add to eggs, or cook down with bacon and onions.
In the fall and winter months, we make soups…
We love this Turnip Potato Soup.
Evann, our 17 year old son, has been requesting this soup since we first made it ~ 14years ago.
It is one off our go-to soups every fall & winter.
We also use the green tops in our Pot Herb Soup.
I use whatever greens I have available and this soup is amazing every time!
I have used kale, chard, cabbage, spinach, even bok choy. Last time I used turnip greens and our Asian Greens mix.
It was so good!
Turnip Tips:
- Cut or twist tops off of turnips and store them separately
- Store white turnips unwashed in a plastic bag in refrigerator for 2-3 weeks
- Store greens seperately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. Use as soon as possible.
- Turnip greens can often be substituted in recipes calling for chard, kale, or other leafy greens.
Check out the website to order turnips. It’s updated every Monday by 9pm and pre-orders are open until midday Thursday. Here’s the link…. Triple M Acres Produce