I love turnips! I just can't stand peeling them.

Throw it in.

Don't use it. It will take way longer to cook than anything else and they aren't very tasty raw. I like oven roasted turnips, myself - peel & chop them, put them in a 400 degree oven for like 40 minutes with some olive oil, a little balsamic vinegar, a little fresh rosemary & some s&p.

Okay, I'm gonna do the turnip on the side. It's kind of tempting, but I would be so sad if it messed it all up somehow... especially since I already have broccoli in there, which is kind of a strong flavor.

I could see a bit of julienned turnip working in a stirfry.

If you blanch turnips (or any other starch vegetable) before stir frying it, you'll cut down greatly on the cooking time, prevent darkening, and the vegetable will absorb a little more nummy oil flavor. Essential for making good home fried potatoes.

I have this stange little box thing that's something between a grater and a julienne tool, and I was thinking of trying that on the turnip for the stir fry, but in the end I made it as a separate dish, using mgl's recipe (with onions, too!), except I just did it stovetop since I didn't want to use a bunch of electricity for only one turnip. It came out all nice and carmelized and tasty and I had it along with the stir fry. And now I'm utterly stuffed.

MGL - I'm reading "Little Big" right now, because you love it so much! So wuz rding ur bookz while eatin' ur trunipz.

Ico, I'm obviously not the turnip expert, but it seems to me easier to peel them around (horizontally, or whatever) than from root to stem; have you tried that?

IN


You don't want a sogged out turnip, cruchy is nice in any stir fry.

—chef pierre

I'll have to dig out my recipe for Ginger Carrots and see if turnips would substitute.

[Thing is: I don't like either carrots (cooked) or turnip.]

Then toss the turnip out the window./

Better than tossing a used diaper./