Cooking Turnip

Photo: Pete Birkinshaw – CC BY 2.0 | cropped to square

BEFORE COOKING:

Rinse the turnip under cold water immediately before cooking. Do not peel it to preserve its valuable micronutrients.

COOKING:

Place the turnip in a small amount of cold water if the intention is for its flavour and aroma to infuse the broth (e.g. when making soup). If cooking the turnip as a standalone dish, add it to boiling water to retain most of its juices. Cook the turnip for 20 minutes. Timing starts once the water returns to a boil. Immediately after, add salt (about 2 teaspoons per litre of water) and a light sprinkling of sugar (about 1 teaspoon per litre of water). Cook covered – this reduces cooking time and minimizes vitamin loss. To check for doneness, insert a fork or knife; if it goes in easily, the turnip is ready.

AFTER COOKING:

After cooking, drain the turnip and peel off the skin. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve sprinkled with toasted, grated bread and drizzled with melted butter.

Enjoy!