Storage and Use

  • Turnip greens can be kept in a refrigerator for one week, and roots (with the leaves removed) can be kept in cool sand for several months.
  • Fresh turnip roots and greens can be frozen after blanching for 2 minutes. Mashed or roasted turnip roots can be frozen as well.

References

Borchardt. C. 2018. Parmesan Crusted Crushed Turnips.

Borchardt. C. 2018. Parmesan Crusted Crushed Turnips. From a Chef's Kitchen. Accessed 16 April 2020. https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service. http://www2.

ca.uky.edu/agcomm/pubs/id/id128/id128.pdf

Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.

McMahon, M.E., Kofranek, A.M., and Rubatzky, V.E. 2010. Plant Science: Growth, Development, and Utilization of Cultivated Plants 5th Edition. Prentice Hall

Rattray, D. 2017. How to Freeze Turnips Three Ways. Accessed 9 Sept 2018. https://www.thespruceeats.com/how-to-freeze-turnips-two-ways-3061921.

Rattray, D. 2018. Freezing Vegetables- Greens, Spinach, Kale, Collard. Accessed 9 Sept 2018. https://www.thespruceeats.com/freezing-greens-spinach-kale-collard-3061230 Stone, R. 2012. Spicy Skillet Turnip Greens. AddaPinch.com. Accessed 9 Sept 2018. https://addapinch.com/spicy-skillet-turnip-greens-recipe/

RECIPES

PARMESAN CRUSTED CRUSHED TURNIPS

Adapted from a Chef's Kitchen recipe

Cook in salted, boiling water for 20-to-30 minutes:

  • 12 small to medium turnips, peeled Preheat oven to 375 degrees. Press turnips on a clean kitchen towel or double layer of paper towels until they are ½-inch thick. Let dry for 15 minutes, flip to a dry section of towel and let dry again. Combine in a bowl:
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Black pepper (to taste)
  • Salt (to taste) Brush turnips with oil and herb mix. Sprinkle with:
  • 1 cup parmesan cheese, grated (or as needed) Flip turnips and repeat. Bake for 20-to-25 minutes on a baking sheet lined with parchement paper or nonstick aluminum foil. Garnish with:
  • Fresh chives, chopped Serves 6. Alternative herbs and garnishes include rosemary and crumbled bacon. The parmesan cheese can be substituted for your favorite cheese.Roasted SPICY SKILLET TURNIP GREENS Adapted from the Robyn Stone recipe Drizzle olive oil into skillet over medium heat. Add

SPICY SKILLET TURNIP GREENS

Adapted from the Robyn Stone recipe Drizzle olive oil into skillet over medium heat. Add

  • 1 medium onion cut into wedges Cook until tender. Add ½ of the
  • 1 pound turnip greens cleaned and chopped Cook down and add the rest of the greens. Add

Cook down and add the rest of the greens. Add

  • 1/4 cup water
  • Pinch of brown sugar • 1/8 teaspoon red pepper flakes, adjusted to taste Serves 6.
  • 1/8 teaspoon red pepper flakes, adjusted to taste Serves 6.

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