Prep time
15 minutes
Cook time
35 minutes
Equipment
Vegetable peeler
Large saucepan
Colander
Masher
Ingredients
2 medium turnips
Water
Method
Mashed turnips
STEP 1
Pour water into the saucepan and bring to the boil over a high heat.
STEP 2
Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 3
Cut turnips into 2cm chunks.
STEP 4
Once the water is boiling, add the turnip to the pot.
STEP 5
Cook for 15 minutes or until turnip is tender.
STEP 6
Remove pot from heat and carefully drain water in a colander.
STEP 7
Put the cooked turnips back into the pot and mash with a masher. Serve.
Braised turnip
STEP 1
Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 2
Cut turnips into 2cm chunks.
STEP 3
Add the turnip into a stew or casserole and simmer for the final 30 minutes of cook time.
Roasted turnips
STEP 1
Preheat oven to 200°C. Trim the ends of the turnip and peel with a vegetable peeler or sharp knife.
STEP 2
Cut turnips into 2cm chunks.
STEP 3
Place turnips into a roasting pan, drizzle with olive oil and season with salt and pepper and toss to coat.
STEP 4
Roast in the oven for 45 minutes. Turn turnips and roast for a further 10 minutes or until tender.
Do you have to peel turnips before cooking?
It’s not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.
Are turnips healthy for you?
Turnips boast a range of health benefits.They are a great source of vitamin C, K and A. The leaves contain high amounts of folate, and they may have anticancer and anti-inflammatory properties.
Here are some turnip recipes we love –
Turnip & leek gratin
Turnip gratin with crispy bacon and kale
Roasted root vegetables with fennel, garlic & thyme
Lamb and turnip stew
Winter beef and root vegetable stew
