These Turnip Recipes That Prove Just How Delicious the Veggie Can Be (2024)

FAQs

How do you get the bitterness out of turnips? ›

How do you get the bitterness out of turnips? Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Rutabagas are a cross between cabbage and turnips and taste somewhat like that. They are a member of the Brassica family, which includes both cabbage and turnips plus broccoli, cauliflower, Brussels sprouts, and mustard greens — to name a few of the famous family member favorites.

Small turnips are delicious raw – eat whole or slice thinly. Alternatively, you can steam, roast or braise the roots. Larger turnips are best peeled and steamed, boiled or mashed. Chunks of turnip are often added to casseroles or soups.

Turnips, rutabagas, and parsnips are all root vegetables, but they have distinct differences in taste, texture, and nutrition.

Roasting brings out their natural sweetness. Another secret is how you peel them. Bitter notes lie just under the surface of the skin, but you can eliminate this if you go a little deeper when peeling them. I use a paring knife instead of vegetable peeler to remove the thick outer later.

Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

Though they are most commonly cooked, turnips can be enjoyed raw as well. If you plan to eat them raw, simply peel and slice the turnip like an apple to eat with dips or add to the top of your salad. Be sure to slice off the root end and remove the greens – which can be saved for cooking as well.

Yes, people living with diabetes can eat turnip as it is a low glycemic index vegetable that can help regulate blood sugar levels. However, it is important to monitor portion sizes and overall carbohydrate intake.

One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

If you experience food allergy symptoms like hives, itching or swelling after consuming turnips, discontinue use and consult with your doctor immediately. Cruciferous vegetables like turnips are also considered goitrogenic, which means that they may interfere with the production of thyroid hormones.

What makes turnips taste good? ›

You can't make turnips taste better because they are the best tasting food there ever could be. Roast them instead of boiling them. Serve with salt, pepper, and butter. You can use other spices or things like vinegar too if you like.

Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean. Although the root is safe to eat, the rest of the plant, including the beans, are toxic.

Carrots, parsnips, rutabaga, turnips, and beets are all roots. Before they were harvested and landed on your plate, they were doing what roots do: storing energy, absorbing water and nutrients from the soil, and anchoring the plant.

Both of these root vegetables are a good source of complex carbohydrates for soups, stew, and casserole, greens. Turnips (Brassica rapa) are usually white or white and purple while rutabagas are usually yellowish and brown. Rutabagas (Brassica napobrassica) are slightly sweeter-tasting than turnips.

Turnips can sometimes taste bitter due to the presence of certain compounds, including glucosinolates and phenols. These compounds are natural plant chemicals that can contribute to the flavor and nutrition of the vegetable, but in some cases, they can also create a bitter taste.

Soak in water: Place the turnip cubes in a bowl of cold water and let them soak for about 30 minutes. This step will help remove any bitterness and make them more tender.

All bitter greens and cabbage varieties will become sweet if you cook them long enough. Braising or stewing is usually the way to go. Endive develops a savory/sweet flavor through braising; it's delicious and pretty easy to prepare.