Turnips in Mustard Sauce

These turnips came in my CSA box, and I had no idea what to do with them. Of course I turned to How To Cook Everything, my favorite cookbook ever.

This dish helped me work toward two of my 101 in 1001 goals! I have never had turnips before (or I don’t remember having them) and it was a recipe out of one of my cookbooks. Why did I wait so long to eat turnips? I really like them! They are so pretty too.

Braised Turnips with Mustard Sauce

adapted from Mark Bittman’s How to Cook Everything

1 Tbsp olive oil
1 lb turnips, cut into slices (I like slices better than cubes)
salt and pepper
3/4 cup vegetable stock
1 Tbsp whole grain mustard

Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, stirring frequently to let all sides brown. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, or until turnips are tender (I like mine very tender so I do closer to 20-25 minutes). Add mustard about halfway through, taste and add more to taste, as that’s why I always do. Serve warm.

If you want to make this really delicious, replace part of the vegetable stock with cream. I did that once, and it was delicious.

How do you eat turnips?

14 thoughts on “Turnips in Mustard Sauce

  • I have such a hard time with turnips and they are stockpiling since they come in the CSA box. I will try this- maybe this is the magic way for me to prep turnips and like them.

  • Those look like the most amazing turnips – I would have just mashed them. I love mustard – looks like I’ll be making turnips soon.

  • I’m Irish, so we just eat them mashed with butter and salt. I’ve always loved turnips, maybe I’ll try this recipe soon.

  • I like them mashed as well. I’ve also added them to soups in very small cubes. This recipe looks great though- I really like a strong, spicy mustard and I bet the kick of mustard enhances the bland flavor of the turnips.

    Also Mark Bittman is a genius. I’ve never disliked any of his cookbooks or his books.

  • My favorite way to have turnips in in a soup. Some carrots, potatoes, onions, turnips and leeks.
    I’ve added them in a potato gratin once too and it turned out pretty good.
    I tried those turnips last year from the farmer’s market, tit was an asian variety and I just ate those raw because they were so tasty, I wish I had written down which kind it was.

  • My stepfather lives in rural South Carolina and he eats turnip roots (yes Erin what you eat are turnip greens, very southern as well) raw with salt. He takes them straight out of the ground, washes them off at the outside spigot and slices it with his pocket knife!
    Come to think of it, we really should catch some pictures of him doing this! It’s such a part of him!

  • I’m gonna admit I’m a tiny bit terrified of turnips. I have no idea why. I guess it’s time to woman up and tr this recipe.

  • I just finished cooking and eating that recipe! turned out fantastic; thanks so much for sharing!

  • I tried it — didn’t quite “blow my skirt up” as Pioneer Woman would say, but a pretty tasty way to eat turnips. I did a 1:1:1 in that 3/4 C of liquid of chicken stock, half and half, and white cooking wine, and added a chopped up onion as well. Thanks for sharing though, because otherwise my turnips would have just gone to waste!

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