Member Tips for Turnips

I love to receive tips from members when I am having challenges on how to eat a vegetable.  We had great conversations in distribution this week and more information arrived in my blog@beneficialfarm.com email box.  Thanks Debra for the tips!

Turnip Tips from Debra

This summer we were enjoying slicing the turnips about 1/4″ thick, tossing in olive oil and grilling. Then tossing them in a little melted butter with rosemary and garlic.  I’ve found it works just as well in the oven on a cookie sheet, about 350 until nicely roasted.

The other yummy turnip consumption tip: shred a few with potatoes for hashbrowns, or toss a few in your mashed potatoes.

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2 Comments

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2 responses to “Member Tips for Turnips

  1. Duskin

    Haggis, (made from sheep organs such as the heart, liver and lungs, plus oatmeal, then boiled in a sheep stomach) is famous as the National Dish of Scotland. It is traditionally served with “Neeps and Tatties,” a combination of mashed potatoes and mashed turnips. Don’t forget the single malt Scotch!

  2. Jackie

    Inspired by last week’s share, I made a recipe for potato-leek soup, but (as usual) elaborated on it somewhat by adding in turnips and parsnips. When all was pureed together, it had a very nice flavor.

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