Turnips 3-Ways

Sesame Roasted Turnips

  • 1 bunch Japanese turnips, greens intact, thoroughly washed 
  • 2 tsp toasted sesame oil
  • 1 Tbsp olive oil
  • 1 tsp sesame seeds
  • Salt and pepper to taste

1. Preheat oven to 400.

2. Cut turnips in half lengthwise and place in a large bowl.

3. Toss with sesame oil, olive oil, and sesame seeds and season to taste with salt and pepper.

4. Lay turnips out on a baking sheet, cut side down.

5. Roast until turnips are tender and browned and greens are beginning to crisp, about 15 minutes.


Turnip Rice

  • 1 pound turnips, washed and peeled

1. Coarsely chop turnips and place in bowl of a food processor.

2. Pulse until turnips are the size of grains of rice and use anywhere you’d use cauliflower rice!


Pink Turnip Pickles

  • 3 cups of water
  • 1/3 c Kosher salt
  • 2 bay leaves
  • 1 cup white vinegar
  • 2 pounds turnips, peeled and cut into ½ inch thick batons
  • 1 small beet, cut into ½ inch thick batons (or make them yellow with golden beets!)
  • 2 cloves garlic, sliced


1. Place water and salt in a large saucepan and simmer until salt dissolves. Stir in bay leaves and vinegar.

2. Pack turnips and beet into a large jar and pour the liquid over. 

3. Refrigerate for 5 days before eating. These keep for at least a month if refrigerated.

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