The turnips are easy to prep – give them a wash and the skin comes off easily with a vegetable peeler. Cube or slice depending on the recipe you are using it for. When the turnip is cooked in dishes it absorbs the flavor it is simmering in and can stand in for a potato or use it combined with potatoes. The turnip is a blank canvas -adding cubed turnip to beef stew, a veggie soup or coconut curry is a great use if you are not quite on board with the turnip.
Store turnips in a container covered with a damp cloth or wrapped in a damp cloth and store in the crisper.
Braising Turnips
This is a hands off method once it is in the pot and is one of my favorite ways to eat turnip. In a dutch oven heat up a couple a tablespoonfuls of olive oil. Cut a couple of onions into a medium dice and add to the olive oil over medium high heat. Cook the onions until they are golden and sweet. Peel and cube the turnip and add to the onion mixture. Carrot cut to a similar size can also be added here if you have it for some additional sweetness.
Stir together, season with salt and pepper and cover. Add any other seasonings you would like at this point – thyme for example is great in this. Let it cook for about 5 minutes. Add enough stock to cover the veggies about halfway up. You’re not making a soup but giving enough liquid to simmer the veggies in. Simmer until just tender with the cover on – this depend on the size the cubes were cut. One to one and a half inch cubes will probably take approximately 15 minutes. Take the cover off and let the liquid reduce. Taste at this point for seasonings.
The simmering liquid is a great opportunity to add some different flavors. Try adding a cider and stock mix or orange juice and cook it to a glaze.