Turnips: it’s a love-hate relationship. Personally, I fall into the loving category! Over the years, I’ve discovered the best way to cook turnips, and guess what? They’re naturally gluten-free! But let’s not forget the health benefits – this autumn root vegetable is packed with nutrition!
Recently, our generous neighbor surprised my parents and me with a bag of fresh turnips. It was such a treat since I hadn’t enjoyed them in years. Now, there are those who prefer raw turnips in salads or oven-roasted, but I have a stovetop method that I’d love to share with you, along with a secret that makes all the difference!
The Secret to Delicious Turnips
Step 1: Start by cutting off the leafy greens and rinsing the turnips under cool water to remove any dirt. Simple enough, right?
Step 2: Peel the turnips, just like you would potatoes. The skins are so tender that you can use a paring knife, but I find a vegetable peeler to be quicker and safer.
Step 3: Now, cut the turnips into your desired chunk size. I personally like mine a little larger, but smaller chunks cook faster. Remember, use a large saucepan for this – I’ll explain later!
Step 4: Add some water and a pinch of salt to the pan, and cook the turnips until they become soft and tender. The cooking time will vary depending on the size of your chunks and the quantity of turnips, but think along the lines of cooking potatoes.
Step 5: Here’s the secret to removing any bitterness from the turnips. Lower the heat on the burner and add a little baking soda to the pan. The baking soda will cause the water to bubble and foam, effectively eliminating the bitterness. Stir for a couple of minutes, then drain the turnips in a colander.
Step 6: Rinse the turnips with warm water to remove any excess baking soda. You can also rinse the saucepan to ensure there’s no residue left. Return the rinsed turnips to the saucepan.
Step 7: Place the pan back on the stovetop and add some butter (I prefer salted) and a sprinkle of granulated sugar. Reheat the turnips over medium-low heat for a couple of minutes until the butter and sugar melt into them.
Step 8: Finally, it’s time to decide whether you want creamy mashed turnips or prefer them chunky. Personally, I enjoy them left chunky, but either way, they are absolutely delicious!
Ready to Serve and Delight
I truly believe that this is the best way to cook turnips, and the fact that they’re naturally gluten-free makes them even more fantastic as a side dish for upcoming holidays.
Now you’re equipped with the knowledge of the best way to cook turnips. So go ahead, give it a try, and enjoy these delightful root vegetables!
To explore more exciting ideas and inspiration, visit Ekilove.
Happy cooking,
Linda
