Turnip Time!

Turn Homely Turnips into Beautiful Sides

Turnips are earthy globes of mild pungency. We have turned away from them with our modern love of sweets & sours & savories. Yet a bowl of buttered turnips will be at the center of comfort. Trust me. When you see a bunch sitting at the green grocer, try both these dishes.

The first recipe uses a unique technique—both braising and frying in the same pan!


Braise-Fry Technique in One Pan  

Serves 4-6


  • turnips, 2 LBS, small, halved, then quartered, the greens coarsely chopped
  • butter, 2 TBS
  • dry sherry, 1/4 cup or sake
  • coriander seed, ground, 2 tsp.
  • salt, 1/2 tsp
  • pepper, 1/8 tsp
  • parsley, 2 TBS, minced


  1. Peel and slice turnips. Prepare the greens and reserve.
  2. Place just the turnips in a large non-stick skillet and add enough water to go halfway up the turnips. Add the butter, coriander, wine, and salt.
  3. Bring to a boil and reduce heat to medium and poach for until all the water has evaporated
  4. When pan begins to sizzle, continue to sauté tossing all occasionally until turnips become golden brown.
  5. Add in the chopped greens and a TBS. of water and cover pan. Steam 4-5 minutes to soften the greens.
  6. Taste for seasoning. Toss with parsley and serve.


Oven Roasted Turnips

Roasted Turnips

Omit the greens and roast turnips in a hot oven to produce caramelized, oh-so sweet dish


Reserve the greens for another use


  • turnips, 2 LBS, halved and quartered
  • oil or butter, 2 TBS.
  • salt, 1/2 tsp.
  • pepper, 1/8 tsp.


  1. Preheat oven to 425º F.
  2. Prepare the turnips—peel if large, halve and then quarter.
  3. Place turnips in large bowl and toss with oil or butter and salt.
  4. Line a baking sheet with foil and scatter turnips around to separate and remain in single layer.
  5. Bake for about 10 minutes, then toss. Repeat until turnips turn golden.
  6. Serve with pepper.

Add a drizzle of white wine vinegar as you please.

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