Things You'll Need
Salt, to taste
Turnip is a root vegetable. It's an excellent source of vitamin C, and its green leaves are rich in calcium, vitamin A, vitamin K and folate. Turnips are a versatile vegetable that can be eaten raw, baked, boiled, stewed, scalloped, roasted, sautéed and steamed. Many prefer to eat turnip steamed with butter or other condiments to retain the maximum amount of enzymes, nutrients and taste. This is also one of the fastest ways to cook turnip.
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Wash the turnips. If they are young, you need not peel them; just wash them and tap dry in a paper towel. If they are more mature, peel them and cut as you wish them to be served.
Arrange your turnips in the upper basket of the steamer. A vegetable steamer has two parts – one is a rigid basket and the other is a saucepan where water is poured in.
Put the basket into the saucepan.
Pour water into the saucepan, taking care that the water does not enter the basket where the turnips are. Cover the saucepan with the lid and bring the water to a brisk boil.
Turn down the heat when the water starts boiling and let it simmer for about 10 minutes. The total time to steam turnips should not be more than 15 to 20 minutes. The color of the steamed turnip will be a bright orange or bright green, depending on the type of the turnip used. Poke the turnip with the fork and test its consistency; it should be a little hard like a parboiled veggie.
Do not steam for more than 25 minutes or the turnip will lose its firmness.