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.

The rutabaga is a root vegetable worth exploring and definitely worthy of the spotlight. It has a vegetal, earthy taste, often compared to a milder carrot, cabbage, or turnip (or amalgam of the three). It pairs well with other root vegetables but can also stand on its own.

How do they compare to a potato, nutrition-wise? Turnips have fewer calories than potatoes, with just about 36 calories per cup versus a little over 100 calories per cup of diced potatoes.

Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. homemade coleslaw.

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.

Rutabagas make the best turnip substitute in raw and cooked dishes. While rutabaga is less peppery than turnip, they both have a pronounced bittersweet taste and crunchy, fibrous texture when used raw.

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.

Yes, turnips can be eaten raw. However, they generally taste better raw when they're younger and smaller. Cooked turnips of any age or size can be used in various dishes and prepared in many ways. Cooking turnips can also give them more flavor.

Turnip may reduce bad cholesterol levels due to its antioxidant activity. The natural antioxidants like quercetin, tocopherols, ascorbic acid and beta-carotene present in turnip may help breakdown the LDL (low-density lipoproteins). This may lead to lower LDL levels in the body.

Good for Your Gut

Like all plant-based whole foods, turnips contain dietary fiber. Fiber is a non-digestible carbohydrate that serves important functions in the body, including maintaining healthy blood sugar and cholesterol levels, promoting regular bowel movements, and supporting weight management, among others.

What is the healthiest vegetable? ›

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.

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.

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

Turnips can sometimes taste bitter due to the presence of certain compounds, such as glucosinolates and phenolic compounds. These compounds are natural defense mechanisms that some plants use to deter animals from eating them, as they can be toxic or unpalatable.

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.