Storage: store root and greens separately, they will store longer. Yes, you can eat the greens too! Maintain moisture
Best Uses: mild salad turnips are great raw in salads and slaws; sauté, stir-fry, pickle; peeling is optional on these tender turnips; greens cook quickly-don’t over cook, just wilt lightly and still bright green- packed with vitamins you can eat these raw too – not recommended for smoothies.
Turnip Burgers – Member approved – L.L (can substitute other greens if you don’t have tops)
Turnips and Greens with Apples Wash turnip greens and cut lengthwise into thin strips, and once or twice lengthwise too. Wash turnips (no need to peel if they are young) and slice into ¼ inch coins. Peel, and core a small apple and chop into medium sized pieces. Melt 0.75 tablespoon butter in a pan and add 0.75 tablespoons sugar (medium low heat). Add turnips and apples. Cook until apples are softened but still slightly crisp. Add turnip greens* and sauté until wilted. A little salt as desired. Can also use arugula.
Farm Favorite – CAN USE PURPLE TOP TURNIP OR HAKUREI TURNIP fall and winter roasting
Roasted Turnip – Preheat Oven 400 degrees –
- scrub/wash turnips, trim tops and bottoms, no need to peel only if desired
- slice, dice, chunk into a bowl – drizzle seasonings over turnips (1 Tbsp of Olive oil, 1 Tbsp Balsamic vinegar, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp italian seasoning)
- mix to coat then place in single layer on rimmed sheet pan preferrably lined with parchment paper
- roast until cooked to fork tender and bit crisp around the edges