Young turnips, 15 to 20 minutes: full grown, 3/4 to 1 hour, or more. When cooking older and larger turnips, they tend to be more bitter than their sweet smaller sisters. Sweet Potato Soup. Sweet potatoes, white potatoes and a turnip are cooked in a mixture chicken broth and…. Frying off the excess moisture in a bacon infused pan is a great idea. Turnips are a root vegetable that is common in the cold months as that is when they are at their prime. Larger turnips are best peeled and steamed, boiled or mashed. Store turnips wrapped in a moist cloth or paper towel in placed in a perforated plastic bag in the vegetable crisper drawer of the refrigerator. In a clean glass jar with a tight lid, add about one quarter of the turnip batons, 2 of the beet pieces and one garlic slice. Don’t forget about the tops, too. These tasty dishes may even convert those dinner guests who tend to turn up their noses at turnips on the table. When cooking older and larger turnips, they tend to be more bitter than their sweet smaller sisters. If your turnips are larger than 3 inches wide, then it is best to cut them in half or quarters so they cook faster. Alternatively, cube the turnips first to cut down on the cooking … It may take longer to cook uncovered turnips. Winter white turnips peak from October through February. On the cutting board above, there are (clockwise, beginning at the left) turnips, celeriac, rutabaga, and, of course, onion. You can boil whole turnips, but if you want to cut down on cooking time, you could cut them into smaller sizes. (Large turnips can be tough and woody.) Like the tender baby turnips of late spring and summer, the smallest bulbs of this root vegetable yield delicate, sweet flavor. Store turnips in a cold moist place as near to freezing as possible without actual freezing, 32°-40°F (0°-4°C) and 95 percent relative humidity. Alternatively, you can steam, roast or braise the roots. Let us inspire you to give turnips a starring role in your winter cooking! So it is best to cook them uncovered so the bitter gasses can escape. Part of the reason people are hesitant to try new vegetables is because they honestly have no idea how to cook them. Remove the woody stems and ends from turnips. Add the turnip greens at the end to wilt them in the pan, along with pieces of bacon or ham for extra flavor. When I cook cabbage I wrap some bacon strips and peppercorns in a cabbage leaf to add flavor to the water I use for boiling it. Here’s a link for my Irish style cabbage… A bit of sugar fixes that in this healthy vegetable recipe, but if you have small, young turnips, you can omit the sugar.
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