Turnips. Often overlooked, sometimes misunderstood, but undeniably versatile and packed with nutrients. This humble root vegetable deserves a place on your plate, and with the right preparation, it can transform from bland to brilliant. This comprehensive guide will equip you with everything you need to know about preparing turnips, from selecting the perfect specimen to mastering a variety of cooking methods. Get ready to discover the delicious potential of this often-underappreciated vegetable.
Choosing the Perfect Turnip: A Guide to Selection
The journey to a delicious turnip dish begins long before you even step into the kitchen. It starts with selecting the right turnip. Knowing what to look for is key to ensuring you’re working with a flavorful and tender vegetable.
Size Matters (But Not Always How You Think)
Generally, smaller turnips tend to be more tender and have a milder flavor. Look for turnips that are about 2-3 inches in diameter. Larger turnips can be woody and bitter, although they can still be used if prepared correctly, which we’ll discuss later.
The Importance of Firmness
A good turnip should feel firm to the touch. Avoid any turnips that feel soft, spongy, or have blemishes on the skin. Firmness indicates freshness and good internal quality.
Leafy Greens: A Sign of Freshness
If the turnips still have their leafy green tops attached, inspect them. The greens should be vibrant green, crisp, and free from wilting or yellowing. Healthy greens often indicate a fresher turnip. However, even if the greens aren’t perfect, the turnip itself might still be good.
Color Considerations
Turnips come in a variety of colors, from pure white to purple-topped varieties. The color doesn’t necessarily indicate quality, but it can influence the flavor slightly. Purple-topped turnips might have a slightly stronger, more peppery flavor.
Preparing Your Turnips: From Washing to Peeling
Once you’ve selected your turnips, it’s time to prepare them for cooking. This involves washing, peeling (or not!), and cutting them into the desired shape.
Washing Away the Dirt
The first step is to thoroughly wash the turnips under cold running water. Use a vegetable brush to scrub away any dirt or debris that may be clinging to the skin. Pay particular attention to the crevices and root end of the turnip.
To Peel or Not to Peel: That is the Question
Whether or not to peel your turnips is a matter of personal preference and depends on the size and age of the turnip. Young, small turnips with smooth skin do not necessarily need to be peeled. The skin is thin and edible and contains valuable nutrients. However, larger or older turnips, or those with thick or rough skin, should be peeled. Use a vegetable peeler or paring knife to remove the skin.
Cutting Techniques: Dicing, Slicing, and More
How you cut your turnips will depend on the recipe you’re using. Common cuts include:
- Dicing: Cutting the turnip into small cubes, ideal for soups, stews, and roasted vegetable medleys.
- Slicing: Cutting the turnip into thin rounds or half-moons, perfect for roasting or adding to gratins.
- Wedges: Cutting the turnip into wedges, a great option for roasting or grilling.
- Mashing: Roughly chopping the turnip for boiling and mashing.
No matter which cutting method you choose, aim for uniform pieces to ensure even cooking.
Cooking Methods: Unleashing the Flavor Potential
Turnips are incredibly versatile and can be cooked in a variety of ways. Each method brings out different flavors and textures, so experiment to find your favorite.
Roasting: Sweetening the Deal
Roasting turnips brings out their natural sweetness and creates a slightly caramelized exterior. Toss diced or sliced turnips with olive oil, salt, pepper, and your favorite herbs (rosemary, thyme, and garlic are excellent choices). Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 20-30 minutes, or until tender and golden brown. Roasting is a fantastic way to tame the bitterness of larger turnips.
Boiling: A Classic Approach
Boiling is a simple and straightforward way to cook turnips. Peel and chop the turnips into uniform pieces. Place them in a pot of boiling water and cook until tender, about 15-20 minutes. Drain the turnips and mash them with butter, milk, and salt and pepper for a classic side dish. Boiling is a great starting point for mashed turnips or adding them to soups and stews.
Steaming: Preserving Nutrients
Steaming is a gentle cooking method that helps to preserve the nutrients in turnips. Place chopped turnips in a steamer basket over boiling water and steam until tender, about 15-20 minutes. Steamed turnips can be served as a simple side dish or added to salads or other dishes. Steaming is an excellent choice for retaining the turnip’s natural flavor and nutritional value.
Sautéing: A Quick and Easy Option
Sautéing is a quick and easy way to cook turnips on the stovetop. Dice or slice the turnips thinly and sauté them in olive oil or butter over medium heat until tender and slightly browned, about 10-15 minutes. Add garlic, onions, or other vegetables for extra flavor. Sautéing is a great weeknight option for a simple turnip side dish.
Grilling: A Smoky Twist
Grilling turnips adds a smoky flavor that is delicious. Cut the turnips into thick slices or wedges, toss them with olive oil, salt, and pepper, and grill them over medium heat until tender and slightly charred, about 10-15 minutes. Grilling is a fantastic way to elevate the flavor of turnips and makes them a great addition to grilled vegetable platters.
Turnip Greens: Don’t Throw Them Away!
If your turnips came with their leafy green tops attached, don’t throw them away! Turnip greens are delicious and nutritious and can be cooked in a variety of ways.
Preparing Turnip Greens
Wash the turnip greens thoroughly under cold running water to remove any dirt or sand. Trim off any tough stems or yellowed leaves.
Cooking Turnip Greens
Turnip greens can be sautéed, steamed, or added to soups and stews. Sautéing is a popular method. Heat olive oil in a large skillet over medium heat. Add chopped garlic and cook until fragrant. Add the turnip greens and cook until wilted and tender, about 5-10 minutes. Season with salt, pepper, and a pinch of red pepper flakes for a spicy kick. Turnip greens are a fantastic source of vitamins and minerals and add a delicious, slightly bitter flavor to dishes.
Tips and Tricks for Turnip Success
Here are some additional tips and tricks to help you get the most out of your turnip cooking experience.
Taming the Bitterness
Some turnips can have a slightly bitter flavor, especially larger or older ones. To reduce bitterness, try these techniques:
- Blanching: Boil the turnips for a few minutes before cooking them using your preferred method. This helps to draw out some of the bitter compounds.
- Pairing with Sweetness: Combine turnips with sweet ingredients like maple syrup, honey, or roasted apples. This helps to balance out the bitterness.
- Using Acid: Add a squeeze of lemon juice or a splash of vinegar to the turnips while cooking. Acid helps to neutralize the bitter compounds.
Storing Turnips Properly
Store turnips in a cool, dark, and dry place. If the turnips have their greens attached, remove them before storing, as the greens will draw moisture from the turnip and cause it to spoil more quickly. Store the greens separately in a plastic bag in the refrigerator. Turnips can be stored for several weeks in the refrigerator.
Experimenting with Flavors
Turnips pair well with a variety of flavors, so don’t be afraid to experiment. Some great flavor combinations include:
- Turnips and Garlic: A classic combination that adds a savory depth to turnips.
- Turnips and Rosemary: Aromatic rosemary complements the earthy flavor of turnips.
- Turnips and Maple Syrup: Sweet maple syrup balances the slightly bitter flavor of turnips.
- Turnips and Bacon: Smoky bacon adds a salty and savory element to turnips.
- Turnips and Apples: The sweetness and tartness of apples pair beautifully with turnips.
Turnip Recipes to Get You Started
Now that you know how to prepare turnips, here are a few recipe ideas to get you started:
- Roasted Turnips with Rosemary and Garlic: A simple and flavorful side dish that highlights the natural sweetness of turnips.
- Mashed Turnips with Butter and Cream: A classic comfort food that is perfect for a cold winter night.
- Turnip and Potato Soup: A hearty and warming soup that is packed with nutrients.
- Sautéed Turnip Greens with Garlic and Red Pepper Flakes: A quick and easy side dish that is full of flavor.
- Turnip Gratin with Gruyere Cheese: A decadent and cheesy dish that is perfect for a special occasion.
Turnips: A Nutritional Powerhouse
Beyond their delicious flavor, turnips are also packed with nutrients that are beneficial for your health. They are a good source of:
- Vitamin C: An antioxidant that helps to boost the immune system.
- Fiber: Helps to promote digestive health and keep you feeling full.
- Potassium: An essential mineral that helps to regulate blood pressure.
- Calcium: Important for strong bones and teeth.
Turnips are also low in calories and fat, making them a healthy and versatile addition to your diet.
In conclusion, turnips are a versatile and nutritious vegetable that deserves a place on your plate. With the right preparation and cooking techniques, you can transform this humble root into a delicious and satisfying dish. So, go ahead and unlock the flavor of turnips and discover a whole new world of culinary possibilities.
What are the best turnips to use for cooking, and how do I select them?
The best turnips for cooking are typically young, small to medium-sized turnips. Look for turnips that are firm to the touch and have smooth, unblemished skin. Avoid turnips that are overly large or have soft spots, as these can be woody and bitter. The greens, if attached, should be vibrant and fresh, indicating a recent harvest.
Smaller turnips tend to be sweeter and more tender, making them ideal for roasting, steaming, or grating into salads. Larger turnips are better suited for mashing or using in soups and stews, as their stronger flavor can stand up to other ingredients. Consider the recipe you plan to make when selecting the size of your turnips.
How should I properly store turnips to maximize their shelf life?
Turnips should be stored in a cool, dark, and humid environment to maintain their freshness. The ideal temperature is around 32-40°F (0-4°C). If you purchased turnips with their greens attached, remove the greens before storing them. The greens draw moisture from the turnips, causing them to wilt and spoil more quickly.
Place the turnips in a perforated plastic bag or wrap them in a damp cloth and store them in the refrigerator’s crisper drawer. This will help prevent them from drying out. Properly stored turnips can last for several weeks in the refrigerator. Check them regularly for signs of spoilage, such as softening or mold.
Do I need to peel turnips before cooking them, and what’s the best way to peel them?
Whether or not you need to peel turnips depends largely on their size and age. Young, small turnips often have thin, tender skin that doesn’t require peeling. However, older and larger turnips tend to have thicker, tougher skin that can be bitter. In these cases, peeling is recommended to improve the flavor and texture of the cooked turnips.
To peel turnips, use a vegetable peeler or a paring knife. If using a vegetable peeler, simply run it down the length of the turnip, removing the skin in strips. If using a paring knife, carefully cut away the skin, following the curve of the turnip. Be sure to remove any blemishes or tough spots. Wash the peeled turnips thoroughly before cooking.
What are some popular cooking methods for turnips, and which one is best for retaining nutrients?
Turnips can be cooked using a variety of methods, including roasting, boiling, steaming, sautéing, and grilling. Roasting brings out the natural sweetness of the turnips and provides a slightly caramelized flavor. Boiling softens the turnips and makes them suitable for mashing or adding to soups and stews. Steaming retains more nutrients than boiling.
Steaming is often considered the best method for retaining nutrients because it minimizes the turnips’ contact with water, preventing the loss of water-soluble vitamins and minerals. Sautéing and grilling can also be healthy options, as they require minimal added fat. The best cooking method ultimately depends on your personal preference and the desired flavor and texture of the finished dish.
Are turnip greens edible, and how do I prepare them?
Yes, turnip greens are indeed edible and are packed with vitamins and minerals. They have a slightly peppery flavor similar to mustard greens and can be a nutritious addition to your diet. When purchasing turnips with greens attached, look for vibrant, crisp leaves that are free from blemishes or wilting.
To prepare turnip greens, wash them thoroughly to remove any dirt or grit. Trim off any tough stems or yellowed leaves. The greens can be cooked using various methods, such as sautéing, steaming, boiling, or adding them to soups and stews. They can also be eaten raw in salads, although they may have a stronger flavor. Cook them until they are tender but still slightly firm.
What are some complementary flavors and ingredients that pair well with turnips?
Turnips have a slightly earthy and peppery flavor that pairs well with a variety of complementary flavors. Root vegetables like carrots, parsnips, and potatoes are excellent companions, as are apples and pears, which add a touch of sweetness. Herbs such as thyme, rosemary, and sage enhance the savory notes of turnips.
Dairy products like butter, cream, and cheese also complement turnips beautifully, creating rich and comforting dishes. Meats such as pork, bacon, and sausage provide a savory counterpoint to the turnips’ sweetness. Consider adding a touch of acidity, such as lemon juice or vinegar, to brighten the flavor and balance the richness of the dish.
Can turnips be frozen, and how do I properly freeze them for later use?
Yes, turnips can be frozen, although their texture may change slightly after thawing. Freezing is a great way to preserve turnips and extend their shelf life. To prepare turnips for freezing, first wash and peel them. Then, cut them into cubes or slices, depending on your intended use.
Blanch the turnips in boiling water for 2-3 minutes to stop enzyme activity and preserve their color and flavor. Immediately transfer them to an ice bath to cool them down. Drain the turnips thoroughly and pat them dry with paper towels. Spread the turnips in a single layer on a baking sheet and freeze them until solid. Transfer the frozen turnips to freezer bags or containers, removing as much air as possible. Properly frozen turnips can last for 8-12 months.