1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare turnips

Here's a method for obtaining ready-to-cook turnips from fresh turnips, and how to trim, peel and carve them.

8,432

15 min.

Easy

£1.15

750 g

1 Ingredient

Last modified on: May 21^th 2025

For this recipe: I want to make it (216×) I made it (205×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 750 g, you will need:

1 800 g turnips
Total weight: 800 grams

Change these quantities to make:

250 g 375 g 750 g 1 kg 500 g 2 kg 250 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1

Ideally, of course, you should have fresh, beautiful radishes with their tops.

Stage 2

Start by cutting off the tops.

Note that you don't necessarily have to throw them away or compost them. You can use them in a recipe for turnip greens soup or pesto, for example.

Stage 3

Once the tops have been removed, a small piece of stalk remains on the turnip, which can be kept on small turnips that will be cooked whole.

Stage 4

If not, cut off the top of the turnip.

Stage 5

There's going to be a little bit of green left, that's normal, we'll deal with it later.

Stage 6

Turn the turnip over and cut out the root.

Stage 7

No green this time.

Stage 8

Peel around the turnip using a vegetable peeler.

Stage 9

If you want to keep a small piece of stem (small turnips), turn around it with the peeler...

Stage 10

...or peel it all off.

Stage 11

Remove the green part from the top, best done with an apple scoop or, failing that, a small spoon.

Stage 12 - 15 min.

That's it, your turnip is ready, do this with all the others, then wash and dry them.

Your turnips are ready to use in your recipe.

Remarks

When turnips are fresh, some chefs believe that you don't need a peeler to peel them, that the back of a spoon, slipped under the skin, is enough. But for us amateurs, the peeler comes in very handy.

Keeping: Bake during the day.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	8 RDI=3 %	60 RDI=5 %	0	260 RDI=10 %	1,070 RDI: 10 %
Per 100 g	1 RDI=0 %	7 RDI=1 %	0	30 RDI=2 %	130 RDI: 2 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 750 g : £1.15

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Turnips

Like these other recipes: Normandy seafood stew, Roast in the bag pork with fondant vegetables., Taos hotpot, Chorba, Creamy Winter Vegetable Soup, ... See them all 35

Other recipes you may also like

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17^th 2011370 K4.3 1 hour 15 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20^th 2018383 K 14 1 day 1 hour 25 min.

Fillings for macaroons

The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30^th 2020304 K 24.3 2 hours 1 min.

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.
February 21^th 2011280 K3.8 25 min.

How to heat milk without it catching on the bottom of the pan

Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21^th 2011260 K 24.2 1 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.