To make mashed turnips and carrots cup up the turnips into small pieces and then boil the cut up turnips until they are soft enough to mash.
Also boil some cut up carrots with the turnips as well and then mash them all together to make the mashed turnips and carrots.
Boiling turnips to make them soft enough takes around 25 to 35 minutes although the carrots will boil and soften enough in around 15 minutes.
Things you can add to mashed turnip are butter, sugar, black pepper, olive oil, garlic, fresh thyme or even hot pepper.
You can also add chives, sage, cumin, nutmeg, mustard, ginger or coriander to the mashed turnip.
Things that go well with turnips are rice, chickpeas, turkey, roast beef, bacon, potatoes, onions, lemon, sweet potatoes, apples, parsnips, carrots.
Other things that go well with turnips are spices and herbs such as salt, paprika, olive oil, thyme, tarragon, mustard, vinegar, ginger, garlic, nutmeg, cumin, coriander, sage and chives.
Meats that go well with turnips include.
Beef: hamburger, steak, meatloaf.
Chicken: fried, baked, broiled, soup.
Duck: braised or glazed.
Fish: catfish, salmon, crawdads, shrimp.
Lamb: burgers, chops.
Pork: chops, loin.
Venison: baked, slow-cooker, stew.
You can put turnips in beef stew and it will make for a great beef stew.
You can use turnips or potatoes or both in your beef stew.
Like similar root vegetables, turnip's flavor shifts slightly when cooked.
Mildly spicy when raw, turnips turn sweet, nutty, and earthy when cooked.
To get the wax off of turnips you can simply use a pairing knife to peel the turnip which in turn will remove the wax from the turnip.
Simply remove the skin with a pairing knife which also removes the wax on the turnip as well.
The vegetable that is similar to a turnip is a rutabaga.
Rutabaga is a vegetable that is similar to turnips and can be used as a substitute for turnips when you have rutabagas.
You can also use parsnips as parsnips are similar to turnips and rutabagas.
To cooked boiled turnips wash the turnips and then slice off the root end of the turnip.
Then slice and cut up the turnips into small chunks and then add them to a pot of water.
Then bring the pot of water to a boil and then turn it down to simmer and simmer the turnips until fully cooked.
Boiling turnips takes around 40 minutes.
Turnips take so long to cook because of the high fiber content that the turnips contain.
Turnips contain a lot of fiber which is why the turnip is harder to cook.
The high fiber makes it take longer for the turnip to cook.
Turnips take so long to cook because of the high fiber that the turnips contain.
Potatoes contain less fiber than turnips so they cook faster than turnips.
When turnips are cooked they will change in color.
You'll know when a turnip is cooked when the color of the turnip changes from a pure white color to an off white translucent color.
Cooking turnips takes around 10 to 15 minutes and the turnips should also start becoming soft when cooked.
You can peel the turnips before cooking if you prefer.
However you don't have to peel the turnip before cooking as the peel is also edible and healthy to eat.
To cut a turnip lay the turnip down on a hard surface such as a cutting board and then cut the root end off.
Then hold the turnip down and use a shark knife to slice the turnip down the middle and then slice the turnip like you would a potato.
Use a Hardy Slicer to cut the turnip in half, stem to root.
Lay the turnip halves flat on the cutting board and slice off the root-end and the stem-end.
Slice to desired thickness.
Rotate and cut crosswise to cut into chunks of desired size.
The best way to eat turnips is to either bake the turnips, boil the turnips or steam the turnips.
You can also boil the turnips and make mashed turnips like mashed potatoes or even eat the turnips raw.
Turnips are considered healthier than potatoes.
Although potatoes contain more phosphorus, magnesium, and potassium, which is good for blood pressure and preventing heart disease, turnips however have slightly more calcium.
Both roots contain vitamin B6, folate, niacin, manganese, folic acid, riboflavin and have roughly 1.1 grams of protein and no cholesterol.
You can replace potatoes with turnips in recipes as turnips also mash pretty well and most turnips taste nearly similar to potatoes.
You can substitute turnips for potatoes in soups, stews and really any way that you would use a potato.
Depending on the age of the turnip they either taste a bit like carrots or even potatoes.
Younger turnips taste more like carrots while the older and more mature turnips taste more like potatoes.
You can eat turnips raw.
Although turnips taste much better and are easier to chew and digest when cooked.
But raw turnips are healthy and okay to eat.
Turnips can make you sick if they contain bacteria or if you have trouble with digestion.
If you are suffering from thyroid disorders, it is best to avoid eating turnips as they contain certain compounds that may affect the thyroid gland and interfere in the functioning of the hormone.
Turnips don't need to be refrigerated.
However storing turnips in the refrigerator can help them last longer.
Turnips will keep in the refrigerator for 4 to 5 months.
Store turnip greens just as you would turnip roots.
If there is no room in the refrigerator, turnip roots can also be packed in a container—a bucket or plastic storage box or cooler–in moist sand, peat moss, or sawdust.
Wax is put on turnips as a way to preserve the turnips during shipment and storage and the wax on turnips also prevents the turnips from drying out.
The wax used on turnips is food grade wax that is safe to consume.
All waxes used on fruits and vegetables, including turnips, are food-grade wax and “generally regarded as safe” for human consumption.
The difference between parsnips and turnips is that parsnips are similar to carrots and have a sweet, candy-like flavor profile while turnips are in the Brassica rapa family and are much less sweet.
Turnips do have a similar taste to potatoes.
Older turnips taste very similar to potatoes while younger turnips taste a bit more like carrots and are crunch and sweet tasting.
Turnips are good for diabetics and actually Turnips are a better choice for diabetics than potatoes are.
The glycemic load of potatoes ranges between 80-110, falling in the “high” range in which carbohydrates are released quickly into the bloodstream.
Turnips' lower glycemic load makes them a better choice for diabetics, in moderation.
Turnips are a carb and contain around 8 grams of carbs.
Turnips are Keto and are a good food for a low carb diet.
Like other cruciferous vegetables, turnips are low in calories but pack plenty of vitamins and minerals.
A 1-cup (130-gram) serving of cubed raw turnips contains ( 3 ): Calories: 36. Carbs: 8 grams.
Turnips are good for weight loss.
Turnips and other cruciferous vegetables that are high in fiber help make people feel fuller for longer, and they are low in calories.
Eating high fiber meals also helps keep blood sugar levels stable.
Turnips and radishes are similar vegetables but they are not the same.
The difference between radishes and turnips is that while radishes belong to the Raphanus genus, turnips belong to the Brassica genus.
Turnips are very good for you and your health.
Eating Turnips can help support your blood sugar control, protect you against harmful bacteria, and provide anticancer and anti-inflammatory effects.'
The decision to peel your turnips is totally up to you.
However, it's recommended to remove the skin of larger bulbs to avoid a sharp aftertaste when you eat them.
If you decide to peel the turnips, do the chore with a vegetable peeler, just as you would with a potato.
Turnips are a good source of vitamin B6, folate, calcium, potassium, and copper.
A very good source of dietary fiber, vitamin C, and manganese.