Turnips are really confusing to a lot of people. We'll show you one simple technique, making baked turnips. We'll also have a quick chat about roasting turnips as well.
Unlike other ways of cooking turnips, this one is pretty straight ahead. (For example, when boiling you usually have to change the water once or twice or add a potato to remove the bitter flavor inherent in turnips.)
Also unlike other cooking methods, there is no need to scrub the turnips with water, because the water would cause the turnips to steam -- not the outcome you're after.
Simply wipe off any dirt with a paper towel, if desired.
Trim the roots and stems to 1/2", but there's no need to cut the turnips farther than that. Place the turnips in an oven-proof baking dish and cover (foil works fine).
Bake whole turnips at 350 degrees F until the turnips are softened, 30-45 minutes. Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you're eating the turnips whole, or you can take it off; the choice is yours.
Baked turnips can be chopped, sliced or diced.
Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). Then you can play with them by using the baking method -- for instance, layering in a casserole will require cooking at 350 degrees for approximately 25-30 minutes.
Click here to check out our Guide To Roasting Vegetables. Peel your turnips first and cut into quarters. Decorate as desired with olive oil, sea salt, freshly ground black pepper, and any other seasonings you like, and place in the oven at 350 degrees F for anywhere from 30-45 minutes.
Be sure to use your favorite flavors from the "Turnip Flavor Matches" and let that creativity loose!