The older I get the more my food tastes change. I have recently rediscovered turnips. Tasty, but dang it all. They take forever to cook the way my mother does it down south. Seems there wouldn't be a vitamin left in them. Wondering how y'all do your turnips. I don't mean the greens part. I tried an experiment with turnips the other day that I will continue to do in place of potato chips. Skin the turnips and slice 1/8" thick on a mandolin. Steam for five minutes and put on a dehydrator until crisp. Yummy.

My mom cooked turnips and potatoes with pork.Peel and cut the turnips and potatoes and cook until soft.You can add a bit of sugar if the turnips are bitter.I'm not sure if she did a 50/50 mix - I'm more inclined to think it was 2 parts potatoes to 1 part turnips.When it was on our plates, we smashed the turnips and potatoes together with a fork, and ate with butter bread.

I always oven roast vegetables now. It makes all of them taste sweeter and retain vitamins and minerals.The old fashion way of boiling them to death strips them of any flavor and all the vitamins. Which is how I was brought up on vegetables!Here's my favorite turnip recipe for oven roasting, admittedly ripped right off the internet but it does taste good! And REAL easy to make while RV'ing on the BBQ in a greased foil tray.Parmesan TurnipsIngredients:2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges 1/8 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1/4 cup grated Parmesan (1/2 ounce)Directions:Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

I agree with the 'two parts potato, one part turnip' formula. Even rutabagas are good that way.

We enjoy them in stew or with a pot roast. I would eat them boiled and mashed but never much cared for that, too bitter.

When I was young, many decades ago, we used to pick them from our garden and peel hide off and eat them like apples. raw.. Loved them.Mom used to make turnip green soup.

Turnips | Good Sam Community

29 Replies

Go_Dogs
Explorer
Apr 26, 2013
BigBlockTank has shared some of the other foods he encountered in Turkey. I'm curious about all these dishes!
Francesca_Knowl
Explorer
Apr 26, 2013
Go Dogs wrote:
BigBlockTank wrote:
While stationed in Turkey, turnips was one of the things they brought out, almost as soon as you sat down to eat. They came raw, peeled, sliced, and with lemon and salt. A little lemon, and a little salt, and munch away.

The plate would also have a pile of Italian parsley. Same thing, lemon and salt. Some people don't get the parsley, it's ok. I like it, and still eat that sometimes at home, 30 years after being stationed there.

I watch those food shows on TV and have never seen some of things you have mentioned. Have you seen any of these Turkish recipes in any cookbook, (if you ever read cookbooks) that you could recommend? This food sounds fascinating, plus I wonder what kind of cookware/heat source that they used. TIA

Since the turnips mentioned were raw, I'm betting that there was no cookware used!

Turnips are also commonly eaten raw in other parts of Asia- in Korea, they're even used for one type of Kimchi.
Go_Dogs
Explorer
Apr 26, 2013
BigBlockTank wrote:
While stationed in Turkey, turnips was one of the things they brought out, almost as soon as you sat down to eat. They came raw, peeled, sliced, and with lemon and salt. A little lemon, and a little salt, and munch away.

The plate would also have a pile of Italian parsley. Same thing, lemon and salt. Some people don't get the parsley, it's ok. I like it, and still eat that sometimes at home, 30 years after being stationed there.

I watch those food shows on TV and have never seen some of things you have mentioned. Have you seen any of these Turkish recipes in any cookbook, (if you ever read cookbooks) that you could recommend? This food sounds fascinating, plus I wonder what kind of cookware/heat source that they used. TIA
BigBlockTank
Explorer
Apr 26, 2013
While stationed in Turkey, turnips was one of the things they brought out, almost as soon as you sat down to eat. They came raw, peeled, sliced, and with lemon and salt. A little lemon, and a little salt, and munch away.

The plate would also have a pile of Italian parsley. Same thing, lemon and salt. Some people don't get the parsley, it's ok. I like it, and still eat that sometimes at home, 30 years after being stationed there.
rockhillmanor
Explorer II
Apr 26, 2013
I think turnips where real popular with the depression era parents. Maybe they were cheaper than potatoes? All I know is my Mom cooked 'everything' to death. Wasn't until I got older that I realized that a pork chop didn't have to be cooked so long that if you dropped it it would shatter!!

You all have me wondering what a raw turnip tastes like now. I'll have to pick one up and try it.
swtgran
Explorer
Apr 26, 2013
Another person that loves them raw. Just peel and eat with a little salt. I don't even cut them up, just eat them like an apple. terry r.
SWMO
Explorer
Apr 26, 2013
Matter of fact, except for liver and coconut, I'll eat anything that doesn't eat me first.

Wow, I wonder if we are related.:h
sharrlan
Explorer
Apr 26, 2013
Raw is best. I've never eaten a cooked turnip. I just peel, slice, and give them a light sprinkle of salt.
Jim_Shoe
Explorer
Apr 26, 2013
I use them in soups and stews along with redskin potatoes. They stand up to long slow cooking better than Idaho potatoes. Never met a veggie that I didn't like. Matter of fact, except for liver and coconut, I'll eat anything that doesn't eat me first.
Go_Dogs
Explorer
Apr 26, 2013
I have always used them as a root vegetable with carrots/beets/potatos/celeriac, in soups/casseroles/roasts.

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Turnips

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