Roasted Turnips


Hi everyone, Jess here.  

Don’t fear the turnip.  I know I did for many years, off-put by the bitterness I remembered from my childhood turnip experiences…  boiled until soggy and bitter, never enjoyed, only tolerated, blech.  This is a different era though!  I’ll never forget when my oldest son was just 3 years old, and pulled a hakurei turnip from our CSA box, taking a full-on bite, then another!  This was the first of many that he devoured this way. How could I not give turnips a second chance after this?

In bigger turnips, the peel is where the bitterness hides.  Peel your turnip and take a little bite. See?  Because it’s big, there’s a tiny peppery radish taste, but mostly you have a sweet carrot thing happening.  This particular turnip is a salad variety, so they are great sliced as-is, but roasting works, too!

Smaller turnips, like the hakureis don’t need peeling, but the bigger ones definitely benefit.

If the peppery radish taste gets to you, roasting is a great way to sweeten them up.

A little toss with olive oil, butter, garlic and the like, plus a season to taste makes a big difference.

Here I sautéed some garlic and ginger in Amish roll butter for a spell before tossing it with the turnip cubes.  Thyme is a nice addition too.

Just a 20 minute roast brings on a nice tenderness, and the color of this variety is lovely!

Basic Roasted Turnips

Ingredients (make them your own, this recipe is quite flexible):

  • About 3 cups diced turnips
  • 2 cloves minced fresh garlic
  • 2 tbsp butter
  • 1 tsp grated ginger
  • Salt and pepper to taste
  • Options- one diced apple, or 1 tablespoon thyme leaves


  1. Preheat oven to 375.
  2. Peel the turnip and dice into cubes (1/2 inch to 3/4 inch).
  3. Melt butter in a saute pan over medium heat, add garlic and ginger (and thyme if using) and stir for a minute or two.  
  4. Pour butter over turnip cubes and toss before spreading into a single layer on a a rimmed cookie sheet.  
  5. Roast for 20-25 minutes until tender, rattling and flipping them around here and there during cooking. (If using the apple, toss it in for the last 5 minutes of cooking).
  6. Enjoy!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A busy mother of two, Jess loves keeping her family fed by honest local food. She is involved with the Westford Community Garden Working Group, Friends of Fat Moon, and is the current chair of the Westford Strawberries 'N Arts Festival.