The Basics: Turnips


Cooking Essentials

The Technique


Turnips, Brassica rapas or field mustards, are a versatile root vegetable prized for their stout leafy greens & round taproot. They are biennials that grow best in cooler climates. In classic roasting applications, the turnip performs well with others in the root vegetable family such as carrots, onions & parsnips as they can all be expected to cook evenly on the pan at a moderately high temperature. Turnips may be found in several colorations ranging from cream & stripy whites with bands of lilac near the stems to bold magentas & they make lovely side dishes as well as provide interesting flavor to soups. Nutritionally speaking, turnips are a good source of vitamin C & they are low in saturated fat & cholesterol. Learn how to prepare them for roasting applications.

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How To Peel & Cut Turnips For Roasting

When roasting a variety of vegetables, the key for even cooking is to be certain they are all cut into similar shapes. The outer layer of the skin of standard-size turnips should be peeled as it holds a sharp flavor. A well sharpened paring knife is the best tool to use for the task as the bulb is quite dense making it a bit cumbersome to complete using a vegetable peeler. 


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Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Scrub the exterior of the turnips with a vegetable brush. Slice the ends away from the turnips using a paring knife, then peel them like you would an apple in hand. Place the peeled turnip on the cutting board flat end down, then slice it in half. Turn each half so the largest flat side is against the surface then proceed to cut each piece into quarters. Freshly prepped turnips may be cooked right away or stored covered in the refrigerator up to 24 hours before using without any discoloration. Use as directed in specific recipe applications. 

The Tune
“East Of The Sun” Billie Holiday 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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