Discover the flavor and nutrition of this overlooked in-season root.

Story By Bailey Gilliam

Turnips are like the underdogs of the vegetable world — often overlooked, yet quietly holding their own with a charming blend of flavor, nutrition and versatility. Think of them as the friend who doesn’t get invited to the party but shows up anyway, bringing a dish so good that everyone wonders why they weren’t on the guest list to begin with. Whether roasted to crispy perfection, mashed into a creamy sidekick for your main course or tossed into a soup to spice things up, turnips bring a delightful, slightly peppery punch to the table. And don’t let their humble exterior fool you — these root veggies are nutritional powerhouses. Packed with vitamins, fiber and antioxidants, they’re like the multitasker of the produce aisle, boosting your immune health, aiding digestion and even cheering for your heart health (because turnips, unlike chips, are team players). Oh, and did we mention they’re low in calories? That’s right — turnips can bring the flavor without making your pants feel snug. So, if you’re looking to add some culinary flair with a side of health benefits, keep reading to find out why this underrated root deserves a standing ovation.

Rooted in wellness 

Turnips are so healthy, they might make kale jealous. Packed with vitamin C, folate, phosphorus and calcium, plus turnip greens boasting vitamins K, A and folate, they’re like edible multivitamins. Loaded with glucosinolates and flavonoids, turnips offer anticancer, anti-inflammatory and antimicrobial benefits. Studies suggest they help regulate blood sugar, manage weight and support liver health. With high fiber and low calories, they’re a guilt-free digestive hero. Basically, eating a turnip is a health mic drop.

Harvesting happiness 

Turnips are the Goldilocks of the vegetable world — they thrive in the cool embrace of spring and fall but throw a tantrum in hot summer weather. These independent little guys insist on being seeded directly into the ground and are eager overachievers, germinating in just a few days. To keep them happy, plant seeds 1/4–1/2 inch deep, 1 inch apart, and give them plenty of breathing room, with rows spaced 12–18 inches apart. Shower them with consistent water, tuck them in with a cozy mulch blanket, and voilà — within a month, you’ll have greens ready to snip. By the second month their roots will be plump, proud and ready to make their grand exit from the soil. 

Don’t get bitter

Unlike their root veggie cousins, turnips don’t exactly age like fine wine — they can go from sweet and tender to bitter and woody faster than you can say “soup pot.” To snag the perfect turnip at the market, look for brightly colored bulbs with creamy, smooth skin and a violet ring around the top. Baby turnips, the ambitious little siblings, may skip the violet ring altogether and look like oversized spring radishes. Leafy tops still attached? Bonus points for freshness! But don’t stress if they’re sold topless — just avoid ones with wrinkled or shriveled skin (nobody wants a raisin turnip). When it comes to firmness, aim for heavy, blemish-free bulbs. Young turnips are small, sweet and perfect for eating raw or tossing into salads, while their older, larger relatives develop tougher skins, a stronger flavor and a slightly bitter edge. Peel those mature turnips, and they’ll shine in hearty dishes like mashed sides, soups or stews. Whether young and fresh or seasoned and sturdy, there’s a perfect turnip for every dish.

Storage made simple

If you’ve bought bunched turnips, the first order of business is to decapitate them — gently, of course. Leaving the tops on is a rookie mistake, as those leafy freeloaders will drain the root’s moisture faster than the Lowcountry sun dries up a tidal creek at low tide. Store the bulbs loosely wrapped in the fridge’s crisper drawer, or give them a cozy spot in a root cellar. For peak sweetness, use them within a few days, but if you’re feeling patient (or forgetful), they can last for months with proper care. Planning to freeze them? Get ready for some turnip prep magic: peel, wash, chop into 1/2-inch cubes, blanch for 3 minutes, cool in a cold-water bath and drain. Then pack them up, label like a pro, and freeze for the future. As for those greens, wrap them in a paper towel, bag them up, and pop them in the fridge for a day or two. 

From sinuses to salads

Turnips’ slight spiciness is like horseradish on its best behavior — less of a punch, more of a playful tickle in your sinuses. Their flavor sits snugly between potato and radish, making them ideal team players in root vegetable mashups or bold flavor pairings (ginger and turnip? A culinary dream duo). Older turnips may surprise you with a mustardy kick, but a little heat transforms that boldness into mellow perfection. If you’re feeling unsure about turnips, just think of them as potatoes’ eccentric cousins. Mashed turnips? Absolutely! But here’s their showstopper moment: they’re delicious raw. Embrace your inner radish fan, and slice baby turnips into wedges for crudités, toss them into salads for a crisp, peppery twist, or drizzle them with dressing for an effortlessly fancy snack. Most turnips, though, prefer to bask in the warmth of the kitchen. Roast them for a caramelized sweetness that could rival your dessert, mash them for a comforting side dish, or slice them into sticks and bake for a smugly healthy take on fries. Don’t forget about the greens — turnip tops sauté beautifully in butter or oil, bringing the charm of mustard or beet greens with a bit of extra attitude. If they taste too bitter, a touch of acid, fat or sugar— or a quick blanch — will bring them into balance. LL

 LOCAL Life Test Kitchen 

Herb-roasted turnips

Roasted turnips are the ultimate underrated side dish — easy to prepare, incredibly versatile and bursting with flavor. When roasted, these humble root vegetables transform into golden, caramelized bites with a subtly sweet and earthy taste, complemented by the savory blend of garlic, thyme and a touch of paprika. Whether you’re looking for a healthy alternative to potatoes or just want to add some variety to your table, this recipe is a perfect choice. 

Ingredients 

1 1/2 pounds turnips, peeled and cut into 1-inch pieces

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme (or fresh, if available)

1/2 teaspoon smoked paprika 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Fresh parsley, chopped (for garnish)

Directions

[1] Heat oven to 425 degrees. Line a baking sheet with parchment paper, or lightly grease it with olive oil. [2] Peel the turnips and cut them into 1-inch pieces. Place the pieces in a large mixing bowl. [3] Drizzle the olive oil over the turnips. Add garlic powder, thyme, smoked paprika, salt and black pepper. Toss well to ensure all the turnips are evenly coated. [4] Spread the seasoned turnips in a single layer on the prepared baking sheet. Make sure the pieces aren’t overcrowded, to allow them to roast evenly. [5] Roast in oven for 25–30 minutes, flipping the turnips halfway through, until they are golden brown and tender. [6] Transfer the roasted turnips to a serving plate. Sprinkle with freshly chopped parsley for a pop of color and added freshness. Serve warm as a side dish to your favorite main course. Pro tip: For even crispier turnips, finish with a quick broil for 1–2 minutes at the end of roasting. 

 Callawassie Island 

Rich potato turnip soup

This hearty and elegant soup, courtesy of the talented culinary team at Callawassie Island, brings the flavors of the Lowcountry right to your table. Combining creamy potatoes and subtly sweet turnips, it’s a dish that’s as comforting as it is refined. Infused with thyme and a touch of garlic, this velvety soup is elevated with crispy crumbled bacon and a drizzle of olive or truffle oil for a luxurious finish. Perfect for chilly evenings or impressing guests, this Lowcountry-inspired creation is truly a warm hug in every spoonful. Serve it with crusty bread and a glass of wine for an unforgettable meal. 

Ingredients

1 1/4 lb medium turnips, peeled & chopped

1 1/4 lb Russet potatoes, peeled & chopped

1 medium-sized yellow onion, chopped

2 garlic cloves, minced

2 thyme sprigs

4 cups chicken stock

1 teaspoon kosher salt

3/4 teaspoon black pepper

1/4 cup heavy cream

6 thick-cut bacon slices

Olive oil or truffle oil

Directions

[1] Combine stock, turnips, potatoes, onion, garlic, thyme sprigs, salt and pepper in a large pot. Simmer until vegetables are very soft. Remove and discard thyme sprigs. Add cream, and process soup using an immersion blender until smooth. [2] Before serving, cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving drippings in pan. [3] Crumble bacon. Serve soup topped with bacon, olive oil or truffle oil. Cracked black pepper is also a nice addition.