Turnip Recipes

Share your favorite turnip recipes here!

Chop the turnip into french-fry strips and (if you wish) lightly coat with oil.
Place on a flat baking sheet and sprinkle with sea salt.
Bake at 180-190 C for 20 minutes.
Try some different seasonings.....: dried parsley and basil, a little sea salt or a touch of cayenne and sea kelp.

8 small turnips
pint of milk
4 tablespoons flour
4 tablespoons butter
Salt and pepper

Pare the turnips, cut them in small pieces, cook until tender.
Make a white sauce of the flour, fat, milk and seasonings.
Pour sauce over turnips and serve.

Delicious garnished with crisply fried bacon or rosemary. Try also with a cheese topping and grill til golden.

Turnip Soup with Turnip Greens Epicurious | November 2011
by Deborah Madison with Edward Espé Brown
The Greens Cookbooks

People often think of turnip soup as bitter and thin, but this one,
made with young delicate turnips, is creamy and sweet. Blanching the
turnips first removes any bitterness, and the sharpness of the greens
makes a delicious counterpoint to the sweetness of the turnips.

Yield: Serves Four to Six

THE STOCK
None is needed for this soup

THE SOUP
1 1/2 pounds small turnips (about 1 to 2 inches across), weighed
without their greens
Salt
5 tablespoons butter, in all
2 to 3 leeks, white parts only (about 8 ounces), sliced
6 branches thyme or 1/4 teaspoon dried thyme
4 cups milk
White or black pepper
About 2 to 3 cups turnip greens
Fresh chopped thyme for garnish (optional)

Peel the turnips (thickly, if they are large and mature) and slice
them into rounds about 1/4 inch thick. Bring 3 quarts of water to a
boil; then add 2 teaspoons salt and the turnips. Cover the pot and
cook for 1 minute; then drain.

Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add
the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew
them, covered, over medium-low heat for 5 minutes, and then add the
milk. Slowly heat it without bringing it to a boil, and cook, stirring
occasionally, until the turnips are completely tender.

Cool the soup briefly; then purée it in a blender. If necessary, thin
it with additional milk or water. Season to taste with salt, if
needed, and freshly ground pepper.

Sort through the turnip greens and remove any that are bruised or
especially tough looking, and wash them. Melt the remaining 2
tablespoons of butter in a pan, add the turnip greens, and cook them
over medium heat until they are tender, about 5 to 10 minutes. Season
with salt and pepper. Remove the cooked greens to a cutting board and
chop them, roughly or fine, as you prefer; then add them to the soup
and serve. Or garnish with fresh chopped thyme.

People often think of turnip soup as bitter and thin, but this one,
made with young delicate turnips, is creamy and sweet. Blanching the
turnips first removes any bitterness, and the sharpness of the greens
makes a delicious counterpoint to the sweetness of the turnips.

Yield: Serves Four to Six

THE STOCK
None is needed for this soup

THE SOUP
1 1/2 pounds small turnips (about 1 to 2 inches across), weighed
without their greens
Salt
5 tablespoons butter, in all
2 to 3 leeks, white parts only (about 8 ounces), sliced
6 branches thyme or 1/4 teaspoon dried thyme
4 cups milk
White or black pepper
About 2 to 3 cups turnip greens
Fresh chopped thyme for garnish (optional)

Peel the turnips (thickly, if they are large and mature) and slice
them into rounds about 1/4 inch thick. Bring 3 quarts of water to a
boil; then add 2 teaspoons salt and the turnips. Cover the pot and
cook for 1 minute; then drain.

Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add
the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew
them, covered, over medium-low heat for 5 minutes, and then add the
milk. Slowly heat it without bringing it to a boil, and cook, stirring
occasionally, until the turnips are completely tender.

Cool the soup briefly; then purée it in a blender. If necessary, thin
it with additional milk or water. Season to taste with salt, if
needed, and freshly ground pepper.

Sort through the turnip greens and remove any that are bruised or
especially tough looking, and wash them. Melt the remaining 2
tablespoons of butter in a pan, add the turnip greens, and cook them
over medium heat until they are tender, about 5 to 10 minutes. Season
with salt and pepper. Remove the cooked greens to a cutting board and
chop them, roughly or fine, as you prefer; then add them to the soup
and serve. Or garnish with fresh chopped thyme.