Salad Turnip Recipes
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About Salad Turnips
Salad turnips are a beautiful young golf ball sized turnip that are best eaten raw or lightly cooked. They are usually white but there are also pink varieties. Turnips will keep for about 1 week in the fridge in a plastic bag. Slice the roots into a salad or just eat raw as a snack. They are also great grilled, roasted, in a stir-fry, or in miso soup. The greens are also great steamed or sauteed as you would any turnip greens. Snacking on raw turnips out in the field is one of the great perks of being a veggie farmer.
Oven-Roasted Carrots and Turnips: (from Chez Panisse Vegetables)
Pre-heat oven to 400 degrees. Slice a bunch of young carrots on the diagonal. Slice a bunch of turnips a little thicker than the carrots. In a bowl toss with ¼ cup olive oil and salt and pepper and spread on a baking sheet in a single layer and roast, uncovered, stirring occasionally until veggies are cooked through (20-50 minutes). Serve as a side dish or eat on top of creamy polenta for a heart vegetarian meal. I would serve with chopped fresh parsley. While you have the oven on, make a batch of zucchini bread.
Young Turnip Salad with Apples and Lemon Dressing: from Farmer John’s Cookbook
Combine 1 cup shredded young turnips, 1 cup shredded tart apples, some chopped fresh parsley, 3 tablespoons lemon juice, 1-tablespoon olive oil and salt and pepper to taste. Mix in large bowl, cover and refrigerate for 1 hour before serving.
Salad turnips are a beautiful young golf ball sized turnip that are best eaten raw or lightly cooked. They are usually white but there are also pink varieties. Turnips will keep for about 1 week in the fridge in a plastic bag. Slice the roots into a salad or just eat raw as a snack. They are also great grilled, roasted, in a stir-fry, or in miso soup. The greens are also great steamed or sauteed as you would any turnip greens. Snacking on raw turnips out in the field is one of the great perks of being a veggie farmer.
Oven-Roasted Carrots and Turnips: (from Chez Panisse Vegetables)
Pre-heat oven to 400 degrees. Slice a bunch of young carrots on the diagonal. Slice a bunch of turnips a little thicker than the carrots. In a bowl toss with ¼ cup olive oil and salt and pepper and spread on a baking sheet in a single layer and roast, uncovered, stirring occasionally until veggies are cooked through (20-50 minutes). Serve as a side dish or eat on top of creamy polenta for a heart vegetarian meal. I would serve with chopped fresh parsley. While you have the oven on, make a batch of zucchini bread.
Young Turnip Salad with Apples and Lemon Dressing: from Farmer John’s Cookbook
Combine 1 cup shredded young turnips, 1 cup shredded tart apples, some chopped fresh parsley, 3 tablespoons lemon juice, 1-tablespoon olive oil and salt and pepper to taste. Mix in large bowl, cover and refrigerate for 1 hour before serving.