Turnips are a grounding winter root vegetable and provide an excellent source of vitamin C, fiber, folic acid and copper. They also offer a very good source of thiamine, potassium, niacin, and magnesium. In addition, they are a good source of vitamin B6 and E, folic acid, and riboflavin. One cup of turnip root has 9 grams of carbohydrates, 7.5 of which are fiber. You can easily make mashed turnip the same way you make mashed potatoes just don’t expect them to be quite as creamy. Turnips also make a great addition to mashed potatoes, especially if you have picky eaters at your house!
The following recipes is for baked turnip chips, the dark parts are crunchy, the light parts slightly chewy. It’s easy to make a big batch and equally as easy to eat them all, lightly salted. You could also deep fry these but baking seemed easier to me….
A bunch of roasting turnips (purple-top, golden, white, etc.)
Vegetable oil for roasting/frying
Preheat oven to 375. Slice the turnips very thinly, if you have a mandoline in your kitchen, this is the perfect time to use it! Or, the slicing attachment to your Cuisinart type machine will work as well, that’s what I used.
Pour a good amount of oil into a shallow baking dish (or baking sheet with sides) large enough for the turnips to coat the bottom in one layer. If you have more turnips than room, you can use multiple dishes and/or make the chips in batches. Toss turnips in oil to coat, sprinkle with salt, and toss again. Roast in oven until crispy, about 10-15 minutes. You may want/need to turn the turnips once or twice so they’ll cook evenly.
Here’s where I got the original recipe.