Today’s post is all about turnips and stuff you can make with them. The turnip plant is one of those divisive ingredients that you either love or would take the long way around the table to avoid. However it offers a unique taste that is quite versatile and many different cultures enjoy. The Chinese, the Europeans, even the middle eastern countries have turnip recipes. There are turnip cakes, juices containing turnips and even our tradition of carving jack-o-lanterns started with turnips.
So I hope that I’ve convinced you thus far of the beauty and versatility of this root. After peeling and blanching 40 turnips I needed a bit of convincing myself.
To start, how to process turnips to freeze for later use.
- Wash, peel and then cube the turnips to about 1 inch square.
- Get a large pot of water boiling and the fun begins
- Dip or blanch the turnips in the water and leave in for 2 minutes.
- Pull the turnips and put into a pot of cold water immediately
- After the turnips are cool, spread them out on a towel and pat dry and let them air dry for a little bit.
- Package up your turnips in a freezer safe container and seal well, label, and put in freezer
Maximum storage time about 1 year
What to do with them now?
Here are two recipes that I think that you’ll love and turnips will become your new favorite root in your kitchen. Enjoy.
Turnips And Potato Mash
- 6 white turnips, peeled, quartered
- 6 potatoes, peeled, quartered
- 1 cup milk, Dairy or Plain Hemp Milk go great with this
- 1 tablespoon butter or margarine
- Salt and pepper to taste
- Boil turnips and potatoes in salted water for approx 30 minutes or until soft
- Drain off water
- Add milk, butter and seasonings
- Mash with a potato masher
- serve nice and hot
Next up: Crunchy Turnip Salad
- 1/2 cup grated raw turnip
- 1/2 cup thinly sliced celery
- 1 cup thinly sliced radishes
- 4 cups shredded romaine
- 1/4 cup of cold pressed olive oil
- 2 tablespoons raw apple cider vinegar
- Salt and fresh pepper to taste
- Combine turnips, celery, radishes, and romaine in a large bowl
- Blend oil, vinegar, salt, and pepper together
- Pour over salad
- Toss and enjoy