Fried Turnips

Why this recipe is just so good...

• I have shared my other recipes for turnips, Loaded Mashed Turnips and Mashed Carrots and Turnips as delicious fall side dishes. But if you want another way to cook them, try fried turnips! Pan frying vegetables is quicker than roasting vegetables. These turnips are ready in less than 15 minutes. And you will get that delicious caramelized flavor that a skillet provides.
• If you love tasty pan fried veggies, you have to try some of our favorites. Sauteed radishes, Fried Cabbage and Onions and Sweet and Spicy Brussels Sprouts are all delicious and you can easily cook on your stovetop.

Ingredient Notes

• Some say turnips are considered a good substitute for potatoes, but they are actually a cousin of broccoli, kale, beetroot and arugula.
• They can be cooked in the same ways as potatoes. Try them roasted, stir fried, mashed, scalloped or even boiled and made into a "faux" potato salad.
• Sautéed onions go really well with the turnips, but you can leave them out if you prefer. But don't leave out the butter, that gives them that great fried flavor, without being deep fried.

We are finishing the turnips with a little herb drizzle. Add some finely chopped thyme, olive oil, a teaspoon of salt and a few bay leaves.

How to make fried turnips

Peel the turnips, chop into wedges. Peel and slice the onion. Heat cast iron or other heavy bottomed skillet. Melt the butter in the pan and add the vegetables. Sprinkle with pepper.

• Cook turnips for about 5 minutes over medium flame. Flip over, and cook another 5 minutes. Stir the onions to brown them. Test a turnip by piercing with a fork. If it goes in easily, they are done.
• Push vegetables off to the side of pan. Add the oil, salt and herbs, stirring well. Stir the vegetables into the flavored oil.
• Remove bay leaf before serving.

Frequently Asked Questions

Cooking Tips

• Choose smaller sized turnips, about the size of a medium-large onion. The larger turnips will be more bitter.
• Peel the turnips just as you would a beet. Cut off the top, and peel the outer layer. Try to cut them into similar size cubes so that they cook evenly.
• Pat dry with paper towels before frying.
• Use canola, vegetable or avocado oil. These have a low smoke point. That's important since you will be cooking at a higher heat.
• If you have one, a cast iron skillet will brown the turnips nicely.
• Salt them after frying to avoid bringing out the moisture in turnips.

If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!

Try one of these side dishes with dinner soon!

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Fried Turnips

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Deb Belsha
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stove Top
• Cuisine: American

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Description

 Pan Fried turnips take on a delicious earthy flavor when they are pan fried in a skillet. A buttery herb sauce is the perfect finish to this healthy low carb side dish.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound turnips, peeled and cut into approximately 1 inch pieces
• 1 small yellow onion, sliced
• 2 tablespoons butter
• ½ teaspoon each salt and pepper

Herb sauce

• 2 tablespoons olive oil
• 2 bay leaves
• 3 sprigs of fresh thyme*
• ½ teaspoon salt
• ¼ teaspoon garlic powder

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Instructions

1. Cut off tops of turnips and peel outer layer. Wash, dry and  cut into 1 inch pieces.
2. Peel onion and thinly slice.
3. Heat cast iron or other heavy skillet over medium flame.  Melt the butter.
4. Add turnips on one side of pan, add onion on the other.  Sprinkle salt and pepper over vegetables.
5. Let turnips cook for 5 minutes before turning over. Stir onions to brown evenly.
6. If vegetables are getting too brown, lower flame to low-medium.  Cook the other side of turnips for another 5 minutes.  Use a fork to pierce the center of the turnip.  If it goes in easily and the turnips break apart a bit, they are done.  The turnips and onions should be golden brown.
7. Push vegetables off to the side of pan.  Add the oil and spices and stir well.  Mix into the vegetables to coat.
8. Remove bay leaf before serving.

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Notes

* Choose smaller turnips for the best flavor.

*you can substitute ½ teaspoon dried thyme for the fresh herb.

*Dried beets are an optional garnish.

*Leftovers will keep in the refrigerator in an airtight container for up to 3 days. Reheat in a skillet until hot.

*To freeze fried turnips, place cooled turnips on cookie sheet.  Put in freezer and freeze for 2-3 hours.  Remove to a freezer storage bag or other airtight container.  Store in freezer for 3-6 months.  Defrost overnight in refrigerator and reheat in skillet or oven until hot.  The turnips will be softer after defrosting.  They may not get as crispy as before freezing.