Turnips, or neeps, supply a rich source of vitamin C and fiber. The term neeps refers only to the roots and not to the edible green tops. These root vegetables come into season in fall and winter. The neeps have a mild sweetness that is further accentuated depending on the cooking method. You can serve them with other root vegetables or enjoy their mild flavor alone as a side dish.
Selection and Preparation
Select firm turnips that feel heavy for their size. Avoid those that feel light or have a dry, wrinkled appearance. Turnips don't require peeling, but they do need a good scrub under running water with a vegetable brush to remove any soil adhering to the root. Cut the tops off the turnips before preparing the neeps. You can save the leafy tops for use as a cooked green. Slice the turnips into chunks or slices, depending on your preference and how you are preparing them.
Baked Neeps
Baking brings out the natural sugars in the turnips. Cubed or chunked turnips work best for baking. Marinate them first in a simple oil and vinegar marinade, or just toss the neeps with oil and season them with salt, pepper and garlic powder. Bake the turnips on their own or combine them with other root vegetables, such as potatoes and carrots. Cook the turnips in a 375-degree-Fahrenheit oven for 35 to 40 minutes, or until they are lightly browned and fork tender.
Boiled Neeps
Diced, sliced or chunked turnips all work well for boiling methods. Boil the neeps on their own for 10 minutes or until tender, or throw them into a pot a of boiling soup or stew. Boiling doesn't fully bring out the sweet flavor of the vegetable like baking does, but it does result in a tender turnip suitable for a side dish or soup. Sprinkle the turnips with brown sugar and butter after draining them if you prefer a sweeter dish.
Mashed Neeps
Mashed neeps have a texture similar to mashed potatoes. Boil or bake the turnips as preferred, then mash them as you would potatoes once they are soft and tender. Add just enough milk to moisten the turnips, or use 1 or 2 tablespoons of the boiling water. Mix 1 tablespoon of butter into the turnips. Add salt, pepper and diced green onion to taste. Serve mashed neeps plain. Unlike mashed potatoes, turnips are rarely served with a gravy.
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