Turnips
Young and mild in spring, peppery and bold in fall — and the greens are just as good as the root.
Store in
Fridge roots and greens stored separately
Keeps for
Up to 2 weeks roots; greens: 3–5 days
Best eaten
Roasted or mashed with potato for lighter mash
Prep tip
Remove greens they draw moisture from the root
What It Is
Section titled “What It Is”Turnips are a cool-season root crop at Cold Springs Organics, appearing in the spring and fall boxes. Young spring turnips are mild and slightly sweet; fall ones develop a more peppery bite after growing in cooler temperatures. The greens are edible and nutritious — treat them like mustard greens or kale, with a peppery kick.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Remove greens immediately and store separately — they draw moisture from the root and cause it to soften faster. Refrigerate roots in a produce bag in the crisper drawer for up to 2 weeks. The greens are more perishable; wrap in a damp paper towel and use within 3–5 days.
How to Prep It
Section titled “How to Prep It”Peel with a vegetable peeler. The skin of smaller, younger turnips is tender enough to leave on. Trim the root tip and top. Dice, slice, or quarter depending on the recipe. For raw use, slice thin on a mandoline or grate. Turnip greens: rinse well, strip the central stem if tough, and cook like kale.
How to Cook It
Section titled “How to Cook It”- Roasted — cube and toss with olive oil, salt, and fresh thyme; roast at 425°F (220°C) for 20–25 minutes until golden and tender.
- Mashed — boil until completely tender; mash alone or 50/50 with potato for a lighter, slightly peppery mash. Add butter and cream.
- Pickled — slice thin and brine with beet juice, vinegar, garlic, and salt for the classic Middle Eastern pink pickles — ready to eat in 24 hours.
- Turnip greens — sauté in olive oil with garlic and a splash of cider vinegar; cook 5–8 minutes until wilted and tender.
Quick Meal Idea
Section titled “Quick Meal Idea”Maple-roasted turnips — peel and cut turnips into wedges. Toss with olive oil, a splash of maple syrup, salt, and a pinch of black pepper. Roast at 425°F (220°C) for 20–25 minutes, turning once halfway through, until caramelized and sticky. The maple glaze balances the turnip’s natural pepperiness.
Related Recipes
Section titled “Related Recipes”- Pickled Turnips — quick-pickled turnips with beets for colour, crunch, and acidity