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.
410
15 min.
Easy
750 g
1 IngredientLast modified on: May 21th 2025
For 750 g, you will need:
- 1
800 g turnip - 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 : 1.30 €
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)
Turnip
Like these other recipes: Stock-pot fish , Hotpot my grandmother's way , Normandy seafood stew, Turnip leaf pesto, The total turnip, ... See them all 34
Other recipes you may also like
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 20th 2018377 K 14 1 day 1 hour 25 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010294 K 14.2 15 min.
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".October 13th 2010373 K4 50 min.
Chocolate ganache
A chocolate ganache is a mixture of cream and chocolate made while hot. This gives a kind of paste which solidifies somewhat as it cools but remains fairly soft. This is the filling used in many chocolates.January 25th 2022328 K 13.7 15 min.
Franche-Comté sticks
Thin baguettes made with Morteau sausage and cancoillotte cheese. The cancoillotte is added in the form of crumbled metton curds (normally melted in milk to make the creamy cancoillotte). Sliced thinly, these sticks make an ideal aperitif snack for sharing with friends.October 24th 2017112 K4 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.