Turnips are underrated but wonderful winter gems, contend Chowhound fans. A good turnip’s flavor is “amazing,” sweet, earthy, just the teeniest bit bitter, but juicy and tender through and through, says cimui, who slices them and eats them raw with a sprinkle of sea salt. Here are some other ideas for turnips.

Many like to roast or mash turnips with other root vegetables, such as parsnips, rutabagas, and carrots. Phoo_d loves them in a creamy purée with pears (here’s CHOW’s Turnip and Pear Purée recipe). cheesecake17 slices turnips into thin rounds and pan-fries them, then sprinkles with salt. mwright grates them and adds them to brothy soups, where they disappear, “but a nice, rich flavor will remain.”

rozz01 likes turnips in a veggie shepherd’s pie with cremini mushrooms and Brussels sprouts. “The mushrooms and turnips play great together,” she says. Scargod raves about turnips braised in chicken stock with caramelized onions and bacon bits. Pat Hammond’s sister makes a turnip salad by combining a few raw turnips (peeled and sliced very thin), up to 1/4 cup minced shallots, 3 tablespoons white wine vinegar, salt, and pepper, then mixing in a few tablespoons of sour cream.

Board Link: Ode to Turnips

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