This basic Roasted Turnips recipe is a great way to really let the flavor of this delicious root vegetable shine. It’s a tasty side dish to serve with most any fish or meat and can be made in just around 30 minutes.
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If you are new to turnips, roasting them is a great way to really get a taste for this vegetable.
Smaller, younger turnips have a sweeter taste, often described as being similar to that of carrots.
Medium aged turnips, as used in this Roasted Turnips recipe, taste more like potatoes.
This recipe actually tastes very similar to Roasted Rutabaga (which is called a turnip is some countries).
Why This Recipe Works
Roasted Turnips is an easy side dish that you can make to pair with just about any meat or seafood.
Turnips are a low calorie vegetable that’s also much lower in carbohydrates than other root vegetables. One medium turnip has around 8 total carbohydrates.
This makes turnips a great choice to swap in for carrots or potatoes especially for those watching their carbohydrate intake.
How to Make Roasted Turnips
Prep!
Preheat your oven to 400°F.
Cut both of the ends off of your turnips and peel the outer skin off with a vegetable peeler.
Tip: you don’t have to peel the skin, but it may be more bitter if your turnips are larger or older.
Choose smaller, younger turnips if you prefer a sweeter flavor and medium aged turnips if you prefer a taste more similar to potatoes.
Store raw turnips tightly wrapped in the refrigerator for up to 2 weeks.
Store leftover cooked turnips in an air-tight container in the refrigerator. Use within 3-5 days.
FAQ’s
What do turnips taste like? Younger, smaller turnips have a sweeter taste to them. As they age, then start to taste more like a potato. If your turnips are older or even sprouting, they will be bitter and should probably be thrown out.
Do you need to peel turnips? No, you don’t need to peel turnips unless you prefer to. Older turnips skin may have a more butter taste to it.
More Low Carb Side Dish Recipes to Try
If you enjoy this recipe, then you will most likely enjoy Roasted Rutabaga. They have a very similar flavor.
Some other low carb side dish recipes that you might like include this Cauliflower Au Gratin recipe as well as this recipe for Fried Cabbage and Bacon.
This basic Roasted Turnips recipe is a great way to really let the flavor of this delicious root vegetable shine. It makes a great side dish to most any fish or meat dish.
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.
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.
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. Look for fresh turnips. Avoid the very large, wrinkled and blemished turnips.
Baked, Boiled or Steamed. 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. homemade coleslaw.
Parsnips have a long root like carrots while turnips are round like radishes. Parsnips are sweeter than turnips, with a hint of licorice taste. Parsnips are in the same family as carrots, while turnips are in the same family as cabbage. That gives you an idea of their taste and how they can be used.
Ingesting an excessive amount of baking soda can result in a variety of health concerns. Seizures, renal failure, and dehydration are all possible consequences of high salt content. It is the bicarbonate that has an effect on the pH of bodily fluids.
How to cook Turnips. 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.
This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.
Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple.
In the hands of an able cook, a well-cooked turnip tastes heavenly. When roasted, the natural sugars are allowed to caramelize, resulting in a crispy-tender side dish that tastes like a cross between a potato and a carrot.
Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.
Boosts immunity: Rich in vitamin C, turnips help strengthen the immune system and protect against infections. Aids digestion: High in fiber, turnips promote healthy digestion and prevent constipation. Supports bone health: Turnips contain calcium and vitamin K, essential nutrients for maintaining strong bones.
Select pearly, heavy turnips without soft spots and fresh leaves if still attached. Small to medium bulbs are sweet and most tender. Turnips will feel firm and heavy with crisp green tops.
To peel or not to peel, that is the question. The decision to peel your turnips is totally up to you. However, it's recommended to remove the skin of larger bulbs to avoid a sharp aftertaste when you eat them.
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables. Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
Root and cruciferous vegetables — think carrots, parsnips, turnips, Brussels sprouts — can be washed, peeled and cut a day in advance for a beautiful medley of roasted vegetables.
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