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How to prepare turnips

Name: How to prepare turnips
Prep time: 15 min
Total time: 15 min
Yield: 750 g
Cuisine: French
Ingredients: 800 g turnips

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

22 K257251

Duration

15 min.

Difficulty

Easy

Last modified on: May 21^th 2025

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 750 g, you will need:

1 800 g turnips
Total weight: 800 grams

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=2 %	7 g RDI=3 %	0 g	32 kcal RDI=2 %	134 kJ RDI=2 %
Whole recipe	8 g RDI=12 %	56 g RDI=21 %	0 g	256 kcal RDI=13 %	1,072 kJ RDI=13 %