Estimates based on 1/4 cup serving

Boiled/Roasted: in chunks or as fries (about 8 1/2 servings per pound)

Cooked & Mashed (about 5 1/2 servings per pound)

Raw (about 10 1/2 servings per pound)


Like most root vegetables, turnips will last for a few weeks if uncut.

Sometimes the turnips you buy include the greens.  If so, be sure to save them (best by cooking and freezing, unless serving soon).

Have veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Mashed Turnips & Potatoes:  Peel, cook, and mash turnips.  Add instant potatoes until the consistency is that of mashed potatoes.  This helps with the watery consistency of mashed turnips.

Turnip fries:  Peel turnips and cut into fry-like pieces.  Coat with a bit of oil and sprinkle with salt.  Cook until done.

Root vegetable stew:  Peel and cut into chunks any variety of root vegetables (parsnips, rutabagas, turnips, carrots, and/or potatoes).  Add to water and bullion or stock.  Add cream of chicken soup.  Cook until vegetables are soft.  We add cut-up cooked chicken and serve over rice.

Roasted Turnips:  Peel and cut into chunks.  Coat with a bit of oil and seasonings (salt, basil, garlic, Italian, Rosemary, etc.).  Roast at 375 until done.