How to Trim Turnips

Trim a turnip properly to save as much as possible for cooking.

Turnips are bulbous or oblong root vegetables, mostly white-skinned, with long edible greens that grow above ground. Select unblemished turnips 3 inches or less in diameter for cooking. Smaller turnips are more tender and have a sweeter flavor than larger ones. Preparing turnips for cooking is a simple exercise for even an inexperienced cook. Trim turnips quickly after washing and cook them to produce a delicious side dish high in vitamin C and low in fat and calories.

Things You'll Need

• Sharp knife
• Potato peeler

Instructions

1. Remove the long stem at the top of a large turnip by cutting it off with a sharp knife where it joins the turnip.

2. Cut off the long taproot of the turnip flush with the surface of the turnip.

3. Trim the outside skin of the turnip by peeling it shallowly with a knife or potato peeler.

Tips & Warnings

• Place unwashed turnips in a plastic bag in the vegetable drawer for storage in the refrigerator.

• To cook turnips, cut them into cubes or slices. Place the cubed or sliced turnips into salted, boiling water. Boil for approximately 10 minutes or until tender.

• Turnips freeze well after blanching. Immerse the turnips in boiling water for 2 minutes, plunge them into ice water to cool quickly, and then drain them well and place them in airtight bags.

• Turnips are high in water content and deteriorate after only 5 to 7 days in the refrigerator.

References

• University of California Cooperative Extension: Fresh From The Garden
• North Carolina State University: Turnips Made Terrific