18 Easy Ways to Cook With Turnips
One of fall's most overlooked and under appreciated root vegetable, turnip roots make for stand-out gratins and are ideal for roasting or stewing. Both the root and flavorful greens are edible.
Turnips (what look like creamy white, oversize radishes) become mellow and nutty after roasting. Sage and browned butter are a classic pair that enhance the vegetable here; be sure to toss with the turnips just as they come out of the oven. Transform leftovers into soup by pureeing with warmed chicken stock and a splash of milk and finishing each serving with a drizzle of sherry vinegar.
3 pounds turnips, peeled and cut into 1/2-in. wedges
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
12 small fresh sage leaves, divided
2 teaspoons grated lemon rind, divided
1 tablespoon fresh lemon juice
How to Make It
Preheat oven to 400°F.
Place turnips on a baking sheet coated with cooking spray; sprinkle with salt and pepper. Bake at 400°F for 50 minutes or until tender and lightly browned, stirring once after 30 minutes.
Combine butter and 6 sage leaves in a small saucepan over medium; cook 3 minutes or until butter is lightly browned and fragrant. Remove pan from heat; stir in 1 teaspoon rind and juice. Combine turnips and butter mixture in a bowl; toss to coat. Arrange turnip mixture on a platter; sprinkle with remaining 6 sage leaves and remaining 1 teaspoon rind.