I don’t know why turnips aren’t popular.
Maybe they look a little bit like work. Like you’re going to have to roll up your sleeves and reach for your handkerchief to wipe your brow sweat after just looking at them with those tough ol’ root stumps.
Maybe they just don’t look like they can morph into people food. Forget about the fact that they’re used as livestock feed.
Here’s the truth about cooking with turnips.
They’re most tasty and incredibly easy to prepare. All they need after a roasting is a squeeze of lemon, a sprinkling of sea salt, and you’ve got yourself one awesome and healthy snack.
Well I grew up eating them boiled, but I thought that roasting them might bring out the best in their flavor and texture. Sort of really does, to be honest.
You don’t even have to peel them. Just rinse, slice, and roast—which simply means you pour olive oil over them and throw them in the oven until they look done.
They’re very fresh and clean tasting, with a slight bite to them. The flavor is something close to that of a radish, but milder. And when you take a bite, they’re just absolutely soft and wonderful in the middle.
I’m simply in love with these turnips and I hope that the next time you stroll down the produce section, you don’t treat them like the last picked kid in gym class. Choose the turnip!
Now, what about the left out rutabaga?
Clearly I’ve got a soft spot for underdogs. Gym class was the worst.
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Love, health, and happiness to all of you!
- 1 pound of Turnips, rinsed
- Olive Oil
- Sea Salt
- 1 Lemon
- Preheat oven to 425ºF (218ºC).
- Slice turnips into wedges (so easy---check out the video for how to do this).
- Place them on a baking sheet and add enough olive oil to fully coat the turnips (~4 tablespoons), and add salt.
- Bake until golden (~25 minutes) and give each turnip a flip halfway through.
- Remove from oven when done, and squeeze the juice from one whole lemon right over the top. Serve and enjoy!!