How To Cook Purple Top Turnips?

Turnips can be somewhat pungent in flavor, but something occurs when you roast these mustard family vegetables. Roasting mellows the flavor of turnips and concentrates their texture into a tender, succulent vegetable. Serve these simple roasted turnips alongside roasted meats or with a simple roasted chicken. So, how to cook purple top turnips?

This recipe is a method. Feel free to adjust the quantity to meet your requirements. Try incorporating fresh herbs or seasonings, or combine the turnips with other root vegetables.

Time

Preparation time: 13 minutes
Cooking time: 60 minutes
total time: 73 minutes
Servings:12 servings
Yield: 6 cups

Ingredients

2 pounds turnips
2 teaspoons of olive oil
1 tsp of coarse or fine sea salt, or to flavor
Ground black pepper, optional

Instruction

Collect the necessary ingredients.
Preheat the oven to 400 degrees Fahrenheit. While the range is preheating, skin and trim the turnips. Baby turnips can be scrubbed rather than peeled, but their epidermis will remain somewhat more fibrous than their tender interiors. Leave baby turnips intact; cut larger varieties into 1-inch segments.
Place the prepared turnips in a baking dish or tray. Drizzle them with olive oil. Use your palms or two large spoons to toss the turnips with the oil to coat them evenly. Sprinkle them with salt.
Roast the turnips until tender and golden brown. Start examining them approximately 30 minutes later. Depending on their size and age, tenderizing may take up to an hour. If desired, flake with additional salt and pepper and serve.

Cooking Tips For Cooked Purple Top Turnips

A few cooking techniques can help bring out the best flavor and texture in purple top turnips:

Peeling and Cutting: To ensure uniform cooking, peel the turnips with a vegetable peeler and cut them into uniform segments.
Boiling: Cook the turnips in simmering water until they are fork-tender. It typically takes between 15 and 20 minutes, depending on the size of the fragments.
Seasoning: Enhance the flavor by seasoning the water with salt or adding aromatics such as garlic, bay leaves, or herbs while simmering. It enhances the taste of the turnips.
Avoid Overcooking: Be cautious not to overcook the turnips, as this can lead to a mushy texture and loss of flavor. Check for tenderness by periodically piercing the meat with a skewer.
Draining and Cooling: Once the turnips are cooked, drain them and allow them to chill for a few minutes before serving or storing. It helps prevent them from becoming too spongy and retains their texture.
Season to Taste: Before serving, season the cooked turnips with additional ingredients such as butter, seasonings, or spices to enhance their flavor.

Recipe Variations

After 20 minutes, sprinkle the turnips with coarsely powdered black pepper.
When you remove the turnips from the oven, combine them with a tablespoon of freshly minced parsley, thyme, sage, or rosemary.
When serving, drizzle the roasted turnips with romesco sauce or homemade pesto. If it’s spring and you have young turnips, green garlic pesto pairs particularly well with them.
When the turnips are almost done, add approximately 1 tablespoon of butter, toss to melt and coat, then sprinkle with about 1/2 teaspoon of garam masala and spin again to evenly coat. Roast for 5 to 10 minutes more.
If you’re cooking a chicken or pork roast, add turnips to the pan to roast with them. The liquids from the roast will flavor the turnips wonderfully.
Mix things up by roasting additional root vegetables, such as potatoes, parsnips, carrots, and rutabagas. Cut the vegetables into uniformly sized sections to ensure even cooking. Beets are also delicious, but their contact with turnips will stain them crimson.

How To Store Roasted Turnips?

Keeping the quality of leftover cooked turnips requires appropriate storage procedures. Here are the steps:

Cooling Down: Allow the cooked turnips to chill at room temperature for one to two hours.
Refrigeration: Once chilled, transfer the cooked turnips to an airtight container or a resealable plastic bag. Make careful to remove excess air before sealing.
Labeling: To monitor freshness, label the container or bag with the date.
Refrigerator Storage: Place the container inside the refrigerator for storage. When adequately refrigerated, the shelf life of cooked turnips is typically between 3 and 5 days.
Freezing (Optional): Consider freezing the cooked turnips for extended storage. Remove excess air before placing them in a freezer-safe container or bag to prevent freezer damage. With proper storage, they can last between 10 and 12 months.
Reheating: When ready to use, gently reheat the cooked turnips in the microwave or on the cooktop with a small amount of liquid added to retain moisture.

How To Serve Cooked Purple Top Turnips?

You can present cooked purple top turnips in a variety of methods to complement your meal:

As a Side Dish: Serve the turnips as a side dish with the main course. Season them with a dusting of pepper and salt for added flavor.
Mashed Turnips: For a creamy and flavorful side dish, mash cooked turnips with butter, a suggestion of cream or milk, and seasonings such as garlic, nutmeg, or fresh herbs.
Roasted Turnips:

Cut the cooked turnips into cubes or wedges.
Toss them in olive oil.
Season with herbs or seasonings.
Roast them in the oven until the edges are crispy.
This technique improves their taste and texture.

In Salads or Soups: Add cooked turnips to salads or soups for a different dimension of flavor and texture. These ingredients can impart a mildly sweet and earthy flavor to these dishes.
As a Puree: Puree the cooked turnips and use them as a base for other dishes, such as meat or fish.
Garnish: Use cooked turnips as a flavorful and decorative garnish for various dishes, adding a colorful and nutritious addition to your plate.

Cooking purple top turnips involves skinning, cubing, and boiling or steaming them until tender. The potatoes can then be mashed, roasted, or added to soups and stews. Their mildly sweet and earthy flavor makes them an adaptable and nutrient-rich addition to various dishes.

Thank you for reading……