We grow all kinds of turnips on the farm, they’re great cold weather crops. The 3 varieties grown at Early Morning are, Hakurei Turnips, Pink Turnips, and Purple Top Turnips. The different varieties of turnips vary in taste, Hakurei Turnips are mild and sweet tasting, pink turnips a bit spicier, and the purple top turnips are the most spicy and bitter tasting. Turnip greens are edible and you’ll see them in the CSA Share boxes during the summer months. The greens are refreshing in salads and stir-fries! If up until now turnips have not made a regular appearance in your menus, you’re in for a treat! Turnips lend themselves to in a variety of preparations, from roasted to stewed to raw and pretty much everything in between. Try them in a mash with half turnips, half potatoes, and a lot of butter! Pink turnips and Hakurei Turnips are younger and peeling is unnecessary, for Purple Top Turnips remove the skin. I love turnips sliced on top of any salad, they’re great in stir fries, and the previously mentioned soups & stews. In my opinion different turnip varieties can be used interchangeably. Here’s a round-up of our tried and true turnip recipes from our index. We’ve got some more recipes on our list to try, and when we do we’ll share them with you. In the meantime feel free to share your favorite preparations with us anytime. Do you have a favorite turnip recipe? Let us know in the comments!
In soups and stews:
Beef Stew with Red Wine & Herbs
Oven Baked:
Roasted Root Vegetable Pot Pie
Turnip Gratin with Mustard & Thyme
Turnip & Parsnip Breakfast Hash
Sriracha Roasted Root Vegetables
Raw:
Other Ways:
