I have never been the biggest fan of turnips, but I have discovered over the past few years that if prepared in the right way, they will take on a variety of unique flavors depending on yourrecipe. Turnips are often mistaken for a member of the root family, in reality the turnip belongs to the cruciferous family whose cousins are Brussels sprouts, kale and broccoli. Even so, most often consumed is the bulbous root of the turnip.

As a member of this family, the turnip is known for its high nutrient count and its low calorie density , making it a perfect food to add to your healthy eating plan. In one medium-sized turnip there are just 34 calories, 4 grams of fiber when cooked and 1 gram of protein. It also contains more than half of your daily vitamin C needs. Give these recipes a try and you may “turn-out” to be a turnip lover too!!

Turnip Puff Casserole

• 6 cups diced turnips
• 2 tablespoons butter
• 2 eggs, beaten
• 3 tablespoons all-purpose
• 1 teaspoon baking powder
• Salt and pepper to taste
• Pinch of nutmeg
• ½ cup fine breadcrumbs
• 2 tablespoons melted butter

Cook the turnips in boiling water until tender. Once cooked, drain the turnips and mash until they reach a smooth consistency.

To the mashed turnips, add eggs and butter. Beat the mixture well to ensure that all
ingredients are thoroughly combined and the mixture is smooth.

In a separate bowl, combine your choice of flour with sugar, baking powder, preferred
seasoning, and a pinch of nutmeg. Mix the dry ingredients well until they are uniformly distributed.

Stir the prepared dry ingredients into the mashed turnip mixture, until well combined.

This will be a smooth batter.

Pour the mixture into a buttered casserole dish, spreading it evenly.

In a small bowl, mix the breadcrumbs with some butter until they are well coated.
Evenly sprinkle the breadcrumb mixture on top of the turnip mixture in the casserole dish.

Bake in a preheated oven at 375 degrees for 25 minutes or until the top is light brown and crispy.

Turnip, Brussels Sprout, and Apple Fall Slaw

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon finely grated peeled ginger
• Kosher salt and freshly ground black pepper
• 2 small white turnips, peeled, cut into matchsticks
• 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
• 4 oz. brussels sprouts, leaves separated
• 1 teaspoon poppy seeds, plus more

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips,apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds. Serves 4.

Turnip, Potatoes and Bacon Skillet Side Dish

• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons extra-virgin olive oil
• 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
• 1 medium onion, thinly sliced
• 4 large garlic cloves, peeled, crushed
• 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
• 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
• 1 teaspoon coarse sea salt
• 1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes.

Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley. Serves 6.

Crispy Turnip Fries

• 3 pounds turnips
• 1 tablespoon vegetable oil
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon onion powder

Preheat oven to 425 degrees. Line a baking sheet with a piece of aluminum foil and lightly grease. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, and onion powder in a re-sealable plastic bag, and shake to mix.

Place the oiled turnips into the bag, and shake until evenly coated with the spices.

Spread out onto the prepared baking sheet.

Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes.

Serve immediately. Serves 8, each serving contains 83 Calories.

Pickled Pink Turnips

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno), halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using. Yields 1 quart. Turnips will taste great after a week, but for that bright pink color let them sit for two.

Scalloped Turnips

• 4 Tbsp butter
• 1/2 cup thinly sliced onions
• 4 cups peeled, thinly sliced turnips
• 2 Tbsp flour
• 1 teaspoon salt
• Freshly ground black pepper
• 3/4 cup milk
• 1/3 cup cream

Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.

Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Serves 6.

Glazed Turnips

• 4 fresh, small turnips, peeled, with leafy tops and root ends pared away
• 2 tablespoons butter or olive oil
• 1/2 teaspoon paprika
• 2 teaspoons powdered sugar
• 1-3 tablespoons water or stock
• 1/4 cup chopped parsley or finely chopped celery leaves
• Salt and pepper to taste

Slice the turnips thickly. Simmer turnips in salted water for 15-20 minutes until just tender.

Drain well.

Heat butter or oil in a large skillet; add the turnip slices and brown them, turning them over a few times.
Season with paprika, salt and pepper. Sprinkle powdered sugar over turnips. Add water or stock by tablespoons, to make a thin glaze.

Taste to adjust seasonings. Scatter the chopped leaves over a dish. Roll the turnips around in them gently. Serve hot. Serves 4.

Greens and Turnips

• 2 lbs turnips (3 to 4 with roots)
• 4 cups water
• 1 teaspoon salt
• 2 Tbsp. bacon

Cut turnip leaves from turnip root. Wash turnip greens 3 times in cold water and cut off bit stem sections. Peel turnip root and cut into small cubes.

Place water in a large pot with lid and bring to a boil. Place turnip greens along with cubed roots into pot. Add salt and bacon drippings.

Boil on simmering heat for approximately one hour. Cut turnips greens into small pieces.