Turnips: Kid freindy recipes for the whole family -The root of eating~

For when Turnips Turn-up

I get lots of questions on how to use turnips (roots) & how to get kids to eat them. So if you do not have turnips right now to try these recipes save it to your favorites or pin to Pinterest, then when the time to use the turnips comes you will be ready.

turnips turnip2

Turnip roots are something we usually have extra of & are given lots extras from others, so we have found creative uses.

To pin this blog post on Pinterest

We mainly use Turnip (roots) in with potatoes or use it just like a potato, while I have  turnips on hand I use them to expand potatoes & my kids love them, we do use them other ways but these ideas below are the most popular around here ( we do not waste the greens either, but I usually just add them to fresh salad, boil them or fry them etc)

Healthy Turnips: One cup of mashed turnips contains about 27 mg of vitamin C, an antioxidant. Turnips have 76 mg of calcium per mashed cup — about 8 percent of the  recommended daily value. You also get 407 mg of potassium, essential to healthy  blood pressure and fluid balance, per cup. You need about 2,000 mg of potassium  daily. Turnips also contain small amounts of iron, magnesium, phosphorus,  sodium, zinc, manganese and selenium. With just 51 calories per mashed cup, turnips are a lower calorie choice than an  equivalent amount of boiled potatoes, with almost 200 calories.  The cup of  turnips provides almost 5 g of fiber. (article here)

How we use Turnip root

For mashed potatoes: I peel 2/3 amount potatoes & 1/3 the amount of turnips peeled, boil them together & mix with hand mixer, with desired amount of milk &/or olive oil with real butter or raw coconut oil & natural unrefined salt.

For hash browns: I shred 1/2 potatoes & 1/2 turnips cook as normal (adding diced onions or green onions isa1 a great addition), fry in raw coconut oil, season with natural unrefined salt & coarse black pepper.

For soups: I add part diced potatoes & part diced turnips. I add to vegetable soups, chicken soups & even use in potato soup.

For scalloped potatoes: I add 1/2 sliced potatoes 1/2 sliced turnips (an example recipe to use below)

Meal idea: We also make hamburger hash with scrambled hamburger, diced onions & peppers, & diced potatoes & turnips, etc mixed together in a pan cooked or reheated with raw coconut oil.

Scalloped Turnips Recipe

Scalloped Turnips are a favorite here in our house. 

4 large or 5 or 6 small peeled, sliced turnips, 1 large sliced onion caramelized, 2 tbsp. chopped green onions, 2 Tbsp flour, 1 tbsp. real butter melted, 1 tbsp. raw coconut oil (or olive oil) 1 tsp. natural unrefined salt, 1/2 tsp. coarse ground black pepper, 1 tsp parsley flakes, 1 tsp of Spike, 1 egg, 2 cups of milk (might need more or less) 1/2 cup of half & half (optional add 1 chopped green bell pepper, 2 cups of shredded cheese, 1 cup of diced ham or crispy bacon)

Pre-heat oven to 350°F. butter or oil a casserole dish. add the sliced turnips to the casserole dish, mix the egg, milk, half & half, flour, green onions, butter, oil, parsley, spike, salt pepper together & pour over turnips making sure to not overfill dish. Top with more green onions & cheese if desired. Cover and bake for 30 minutes, then remove lid & cook uncovered & bake for another 20 to 45 minutes, golden & tender.

Serves 8


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  2. Tropical Traditions Virgin Gold Label Coconut oil. (click link for ordering info)
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