Turnips, an often under appreciated vegetable, are actually more versatile than most people give them credit for. The leaves are edible and can be prepared like other greens. The root (the turnip itself) can be boiled, mashed, stir fried, or used raw in something like a salad.
Turnips are a good source of vitamin C and potassium. They are available fresh year round in most places, but if you can't find them you can substitute rutabaga, parsnips or kohlrabi in these recipes.
Turnip, Carrot And Onion Gratin Ingredients: turnips, onion, carrots, cornstarch, dried thyme, dry parsley, ground cloves, bay leaf, salt and pepper, Parmesan cheese oven
Best Ever Turnips Ingredients: salt, garlic, butter, white turnips, black pepper stovetop Show Dish Data™ ▼
Nutrition per serving: 203 calories, 17g fat, 12g carbs, 2g protein.
Turnips with Swiss Chard Ingredients: olive oil, garlic, turnips, peeled, halved, and very thinly sliced, Swiss chard, washed, stemmed, and roughly chopped, lemon zest, lemon juice, salt and freshly ground black pepper Turnip Casserole Ingredients: turnips, boiled and mashed, applesauce, brown sugar, salt, butter, eggs, black pepper, butter, bread crumbs Mashed Turnips Ingredients: turnips, potatoes, onion, salt, water, light cream, butter, black pepper crock pot Mashed Garlic Turnips photo:Ingredients: turnips, peeled and cut into chunks, garlic, butter, prepared horseradish, salt, black pepper, ground nutmeg, chives
Turnip And Cheese Bake Ingredients: pepper, salt, flour, butter, turnips, pared and sliced, milk, sharp cheese, parsley, paprika Asian-Style Turnips Ingredients: scallions, cut into 1-inch lengths, garlic, small slices fresh ginger, sugar, soy sauce, rice vinegar, water, salt, turnips, washed, trimmed and peeled