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.