Turnips

[vc_row][vc_column width=”1/1″][ctitle title=”Turnips” color=”#6d1812″ background=”#fff”][vc_single_image image=”560″ img_link_target=”pretty_photo” img_size=”700 x 200″][vc_tabs color=”default”][vc_tab title=”Varieties” tab_id=”1390352713-1-90″][vc_column_text][/vc_column_text][/vc_tab][vc_tab title=”Storage Tips” tab_id=”1390352713-2-72″][vc_column_text]

  • Store turnips unwashed in plastic bag in the fridge for 1-2 weeks.
  • Store the greens separately in a damp cloth or a plastic bag. Use as soon as possible.

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  • Scrub turnips with a vegetable brush. No need to peel.
  • Grate raw into salads and slaws.
  • Steam 1-inch slices for 12-15 minutes.
  • Bake turnips for 30-45 minutes at 350 degrees F basted with butter.
  • Roast along with roasting meats
  • Saute garlic in olive oil, then add thin slices of turnips, when the turnips are almost done, add the turnip greens. Saute until greens are bright green but not mushy. Serve with tamari.
  • Dice turnips and add to soups or stews or stir-fry.
  • Mash turnips like potatoes.
  • Use turnip greens as you would other cooking greens.

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