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.
6,488
15 min.
Easy
750 g
1 IngredientLast modified on: May 21th 2025
For 750 g, you will need:
- 1
800 g turnips - Total weight: 800 grams
Change these quantities to make:
Change measures:
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.
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.
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 % |
How much will it cost?
- For 750 g : $1.55
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: Duo of slow-cooked pork, Taos hotpot, The total turnip, Chinese style chicken, Breton style shellfish and vegetable soup, ... See them all 35
Other recipes you may also like
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.February 5th 2015423 K4.4 2 hours 50 min.
Douarnenez salad
For this Breton-inspired salad, warm white beans, sardine fillets and slices of radish, a delicious mix for a triple contrast: land and sea, crunchy and soft, hot and cold.May 18th 20255,550 55 min.
"Haute patate" green beans
Behind this funny name (see explanations below) lies a delicious recipe for green beans and potatoes, cooked separately and bound together with a generous dose of cancoillotte.June 11th 20253,030 55 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011528 K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.