Turnips are root vegetables with crunchy white flesh that tastes a bit like cabbage when eaten raw. They are low carb, full of fiber and vitamin C! They are in season and grow in abundance here in New England and come fresh to our Daniel’s Table Farmers Market.

Turnips are long lasting. You can brush turnips in running water, remove all soil and store for 2 weeks in the refrigerator or 8 to 10 months in freezer.

There are plenty turnip recipes. You can fry small-diced turnips in a cast iron skillet for a hash topped with fried eggs or see the recipes below.

Roasted turnips
Before cooking: peel and diced it.
Toss salt, pepper, olive oil and other seasoning as you wish
Take to the oven at 425F for 25 minutes.
You can keep them at your refrigerator for up to 4 days in a closed container.

Crispy Turnip Fries
3 pounds of turnips
1 tablespoon of vegetable oil
1/3 cup grated parmesan cheese
1 teaspoon paprika
1 teaspoon onion powder
Pre-heat oven to 425 degrees F (220C)
Line a baking sheet with a piece of aluminium foil and lightly grease
Peel the turnips, and cut into French fry-sized sticks. Place into large bowl, and toss vegetable oil to coat. Place the parmesan cheese, garlic, salt, paprika, onion powder in a resealable plastic bag and shake until they coated with the spices. Spread out onto the prepared baking sheet.
Bake in the preheated oven until the outside is crispy, inside tender, about 20 min.
Serve immediately.

Check for more information about turnips here.