3 Ways to Cook Turnips

Feb 22

Let us inspire you to give turnips a starring role in your winter cooking!

While Japanese Hakurei Turnips are one of the world’s oldest cultivated vegetables, you’re not likely to find them anywhere but the farmer’s market or in this week’s Spade & Plow CSA box.

At the Spade & Plow market booth, we enjoy listening to customer’s waxing rhapsodic over turnips as they stop and shop. The delicate, slightly fruity flavor and crisp texture of Hakurei turnips will have you singing along too.

Here are 3 ways we love to enjoy turnips, from root-to-greens!

Roasted Turnips

Roasted the turnips and quickly saute the greens. Slather with a miso-glaze or toss with Irish butter and a sprinkle of salt for an extra boost of flavor! This dish serves as a great opportunity to swap potatoes for the lower-starch-vegetable-turnip and kale for the more tender and sweeter turnip greens.

Turnip Salad (Roots & Greens)

Get all of the amazing health benefits of turnips by eating them raw! Turnips are high in inflammation-fighting compounds such as antioxidants, fiber, and folate. Turnip greens are more concentrated in micronutrients such as beta-carotene and lutein. Just one cup of turnip greens contains 138 micrograms of vitamin K, which aids in bone health and is an important blood-clotting agent. From combatting inflammation to your gut health, we should all be eating more root greens and not just throwing them out.

Turnip Soup

The surprising gust of cool, winter air in February will leave you craving for a meal to warm up with. Shake off the winter doldrums by adding turnip bulbs and greens to soup. When added to broth, the snow-white globes are sweet and tender.