Many recipes will call for "1 cup of chopped turnips" or "1 cup of chopped turnip greens" but it is not always obvious to determine actually how many turnips are in a cup. In order to help make cooking easier we did some experiments to help tell you exactly how many turnips you need to buy.
To answer How many turnips in a cup we went to the grocery store to check out the produce section. After surveying the vegetable selection we discovered that 1 pound of turnips is equal to 2 to 3 large or 4 to 6 small turnips. For sweet, tender turnips, we selected smaller roots; for our calculations we used one 3-inch turnip.
We found that it took 1.5 small turnips to obtain 1 cup of chopped turnips. When chopping turnip greens we only used the leafy part of 1 turnip to reach the 1 cup mark. One pound yields about 4 cups of raw chipped turnips; when cooked, you end up with about 2.5 cups.
Did you know that turnips are root vegetables that belong to the mustard family. The turnip has a sweet, peppery, radish-like taste; young bulbs have a milder taste and a crunchy, juicier texture. Especially popular in southern cuisines, turnip leaves taste like mustard greens and can be cooked and eaten like spinach or used in fresh salads. Some turnips have a blush of purple on top of their white bulbs; this only indicates where sunlight has warmed the turnip while growing.
Next time your recipe calls for a cup of chopped turnips or turnip greens, you'll know how many turnips to purchase at the store. You can also use our conversion tool below for any custom how many turnips in a..." measurements you need.
One pound (450g) of turnips contained 2 to 3 large or 4 to 6 small turnips. Since turnips are sweeter and more tender when smaller, we chose turnips that were about 3 inches (76.2mm) in diameter across the root.
When preparing larger meals, it’s handy to know that 1 pound yields about 4 cups of raw turnip cubes. When this is cooked, it reduces down to about 2½ cups.
Turnip greens are a very popular side dish, particularly in the south. When chopping the greens, we only used the leafy part of 1 turnip to reach the 1 cup mark. This weighed just under 2 ounces or about 55 g.
When cooked, turnip greens really drop in volume a lot. To get 1 full cup of cooked turnip greens you will need to start out with the leaves from 6 to 7 medium turnips.
Depending on the size of the turnips you’ve selected, you can expect to yield about ⅔ cup or 87g of sliced turnips.
Most folks cook turnips before attempting to mash them. If you start with 1 cup of raw turnip cubes, after cooking and mashing you will end up with ½ to ⅔ cup mashed turnips, depending on the exact size of these vegetables.
To prepare the turnips for cutting, first wash them off under cold running water.
If the greens are still attached at the top, remove them with a paring knife.
Next slice off the root end of the turnip. This removes not only little root hairs but also makes it easier to cut on the cutting board.
Peel if necessary. Now you're ready to cut the turnips any way your recipe requires.
Get the turnips ready to slice by rinsing them off, peeling if desired, then cut off each end with a medium to large knife.
When a recipe calls for a slice of parsnip, it is usually referring to cutting the turnip across the grain into thin cuts about ¼” thick. The slices are uniform thickness, but the diameter gets smaller when slicing near the edges of the turnip.
Sometimes the turnip will be cut in half lengthwise first, then sliced into half moons.
A cube is a basic cut that is used in many culinary applications, including turnips. For a medium size cube, cut the turnip into uniform ½” per side pieces. A large cube is closer to ¾” on all sides.
To make a medium cube, start by washing the turnips off in running water and most likely peeling them. Cut off both ends of the turnip.
Place the turnip on the cutting board, using a medium to large knife, make ½” slices by making cuts lengthwise.
Turn the stack of slices flat side down. Repeat the ½” lengthwise cuts. This time you have stick shaped pieces.
Now turn the stack of sticks 90 degrees and make ½” cuts across the sticks. You now have a pile of ½” cubes!
Use the same process to make large cubes by adjusting the width of the cuts you make.
A diced turnip is very similar to a cubed turnip but the size of the piece is usually a little bit smaller. A diced turnip often comes in at ¼” to ⅜” piece.
After quickly washing and probably skinning off the peel, cut off both rough ends of the turnip. If the turnips are small you can use them without peeling.
Dice the turnip by making ¼” thick slices longwise down it. Turn the stack of slices onto their flat side and once again make ¼” wide cuts lengthwise. Cut the stick shaped pieces across into ¼” size diced cubes.
A chopped turnip means it is to be cut into small pieces where shape and size uniformity are not that important. This one is a more casual cutting of food into bite-size pieces.
For example, if you're making a recipe for either mashed or pureed turnips, the directions will probably call for chopped vegetables since they will be broken down further for the final dish.
Once the turnips are washed and peeled, cut the turnip long-wise into about 1/2" slices with a sharp chef's knife. Place the stack of slices flat side down on the cutting board and repeat the cuts just made. Now you have matchstick shaped pieces.
Turn the stack of sticks 90 degrees and cut across them about 1/2" wide apart. You now have a chopped turnip.
The terms grating and shredding are often casually used interchangeably but at the technical level, the end product is slightly different. When grating a turnip you end up with tiny fragments and with shredding you have long narrow strips.
For both cuts you can use the same equipment and process, but the main difference comes from the selection of the hole size on the grater. The smaller size holes are used to grate and larger size ones to shred.
Before grating or shredding a turnip, first scrub them under cold running water to remove any remaining dirt.
Cut off both ends of the turnip using a sharp chef's knife and skin with a vegetable peeler. If the turnips are small, you can shred them with the skins on.
Cut the turnip lengthwise in half or into about 1” wide slices or whatever you find as a manageable size to work with. Use a metal box grater to either shred or grate the turnips.
With medium firmness, press the turnip against the side of the grater as you slide it down over the sharp edges while making sure you keep your fingers out of the way of the grates!
Many folks prefer to use a food processor for these cuts.
Yes, you can juice both the turnip root and it’s greens.
When juiced, most people combine the white turnip root liquid with other juiced vegetables, such as carrots.
The dark green turnip leaves seem to be juiced more often because they contain a lot of healthy nutrients. Once again, they seem to be combined with juices from other leafy greens.
To juice a turnip, first clean it under cool running water with your hands or a vegetable scrubber. Unless the turnips are small, about 1.5 to 2.5” in diameter, you will want to peel them. You are now ready to juice them.
To juice the turnip greens, rinse them under cool water with your hands to remove any residual dirt.
You can make vegetable juice with either an electric or a manual juicer, whatever you have available.
However, many manual juicers are really made for squeezing citrus juice out of fruit, not grinding or crushing root vegetables such as parsnips.
In addition, many sturdy manual juicers seem to cost as much or more than a reliable electric juicer.
To remove the greens, cut across the leaves down near the spot where they grow out of the turnip root.
When using turnip greens in recipes, after washing and drying off the leaves, cut off the tough thicker stems.
Larger leaves often have tough stems running all the way up through the middle of the leaves. In this case, fold the leaves in half and using a sharp chef's knife, slice longwise down the side of the stems to remove them completely.Now you only have the more delicate leafy green portion remaining.
Depending on the recipe, the turnip greens are often chopped or sliced into 1/2" wide strips and cooked.
If you buy turnips with their greens attached, remove the greens immediately when you get them home. Left in place, they suck moisture from the root.
Clean, store, and cook the turnip greens similar to any other greens such as collard greens, mustard greens, kale, or Swiss chard.
Store the unwashed turnip roots loosely wrapped in a plastic bag in the crisper of the fridge or loose in a root cellar. Like any root vegetable, they will stay freshest in a cool, dark, dry environment and can keep for many months stored this way.
Cooked turnip roots should be stored in the refrigerator in an airtight container or plastic Ziploc bag in order to maintain their flavor the longest. The turnips can easily last for 3 to 5 days.
Leftover cooked turnip greens should be refrigerated as soon as possible after the meal. The cooked greens can last for 2 to 3 days when properly stored.
Remove turnip greens from the root and store separately in an open or perforated plastic bag in the refrigerator. The greens wilt much sooner than the root portion goes bad, so it’s best to use the leafy portion within a few days.
In order to freeze turnip greens, they need to be washed under cold running water to remove any remaining grit on the leaves.
Next, blanch the turnip greens by putting them in a pan of boiling water for about 2 minutes to preserve their color and freshness. Plunge the turnip greens into a very cold water bath.
Once the temperature drops, store them in airtight containers in the freezer. To enjoy the best quality, use the turnip greens within 8 to 10 months.
After rinsing, simply cut away any attached greens, trim off the tip of the root end, peel and cook as desired.
Many people think roasted turnips have a mellower and sweeter flavor than with other preparations. But baked and mashed are also a popular way to serve turnips.
Soups and hearty stews are a good place to use turnips. When mixed with other vegetables, it gives a more robust, fuller flavor. For a healthier alternative to french fries, try cutting the turnips into sticks and bake them.
The greens can be prepared the way you would mustard or beet greens -- washed, dried, and sauteed in butter or oil.
Larger, older turnips develop tougher skins, which can leave a bitter aftertaste and require peeling before using. They also have a stronger flavor than the young, small ones, but these are still great for mashing with potatoes or adding to soups and stews.
After washing, slicing off the ends and peeling if necessary, dice the turnip into equal medium-sized pieces. Toss with some oil and seasoning.
Place turnip cubes in a single layer on a baking sheet and put into a hot oven, about 400 to 425°F for 35 to 50 minutes. Turn over a few times with a spatula while it roasts so the pieces brown and crisp up.
Many folks roast other root vegetables in the pan at the same time to create a medley of flavors.
After cleaning the turnips under cold running water, cut off both ends and peel the larger turnips.
After cutting the turnips into chunks, simmer in a water-filled saucepan for 20 to 30 minutes until tender. Put the cooked and drained turnips into a food processor to puree.
After washing off the turnips with water, slice off both ends and peel the larger turnips. Cut the turnips into large uniform pieces so all the cubes will become tender at about the same time.
Place the pieces in a large saucepan and cover with cold water. Bring to a boil, lower heat and simmer for about 20 minutes until tender when pierced with a fork. Drain off the liquid and mash the turnips.
For more rustic mashed turnips, you can just use a potato masher. For smoother turnips, use a food processor or standing mixer to mash.
Clean the leaves by washing them under cool running water until the last of the grit is removed.
Turnip greens are often used in southern style dishes, where their peppery taste fits right in. They are in many soups because the longer cook time helps tenderize the leaves.
You can find turnip greens braised (another long cook time) with a variety of foods, such as, ham hocks, bacon, apples, wine, vegetable stock and/or other greens.
Cooking with greens from fall turnips give more peppery zip and tender spring leaves present a brighter, lighter tang.
When eaten raw, the crispy turnip roots have a sharp peppery taste.
The taste is affected by the turnip's age. Older ones take on a woody texture and the taste becomes bitter. Young turnip roots have a sweeter, milder peppery taste.
The taste of both young and old turnips will mellow out when roasted.
People often compare their taste to a cross between a cabbage and a radish.
Food is a common trigger of digestive warning signs. FODMAP is concerned with groups of fermentable carbs (or sugars) that often trigger digestive symptoms like bloating, gas, diarrhea and stomach pain.
A diet low in FODMAPs is often prescribed to help manage abdominal issues in sensitive folks. This diet is also used by health providers to determine which foods are causing the patient’s issues.
Turnips are considered low FODMAP vegetables. However, it’s always recommended to eat moderate serving sizes of food, even if it’s low FODMAP. Large portions or second helpings of a low FODMAP food can still give you an unpleasant high FODMAP result.
Most greens, including turnip greens, are considered low FODMAP. These types of vegetables are generally tolerated by people who have abdominal issues from eating high carb foods. As with all food, it is considered best to eat in moderation.
Turnip roots and leaves do not have seeds in them. However, if you want to harvest your own seeds for next year’s crop, you can make turnip plants bolt (go to seed).
During their 2nd year of growth the stalks will flower in the spring. After the blooms fade, seed pods will form and eventually turn a light brown color. Once dried, break open the pods and collect the seeds to plant.
There are many health benefits associated with eating turnips. They are low in both saturated fat and cholesterol, so make an ideal addition to many diets. Both the roots and the green leaves are good sources of vitamins B6 & C, calcium, and many other nutrients. In addition, they add fiber to your diet.
In general a keto diet consists of eating high fat, moderate protein and very low carb foods. Many medical professionals, such as the Mayo Clinic, feel a keto diet is not safe for a lot of people with pre-existing medical conditions or as a long-term option.
Turnips are considered a low carb root vegetable, so they are considered a good selection if you are on a keto diet.
Even though both the turnip and rutabaga are root vegetables from the same family, they are different.
Turnips are white and purple on the outside and white inside where rutabagas are yellowish and brown covering with orange-ish flesh.
Turnips taste spicier more like a radish, where rutabagas have a sweeter taste.
Turnips grow smaller than rutabagas in size.
When a turnip grows large, its taste becomes more bitter and the texture woody. With the rutabaga, it remains tender even when it grows quite large.
Bearded dragons can easily eat turnip greens. However, the turnip roots can only be eaten in small amounts occasionally. This part of the turnip contains too much water, which isn’t good for these pets.
But when it’s time for a special treat, just cut the turnip into strips for your bearded dragon.
For the best flavor, select turnips that are about 2 inches in diameter, and firm to touch with smooth unblemished skins.
If turnips are purchased with tops attached, remove prior to storing; do not store turnip greens with the turnip roots. Unwashed turnip roots will hold their flavor and freshness for about 2 weeks if stored in the crisper section of the refrigerator. Unwashed green turnip tops will keep for only 2 to 4 days in the crisper section of the refrigerator.
Peel and trim young, tender turnips. Cut to required size and blanch 3 minutes. Chill in iced water for 3 minutes, then drain and place on tray in a single layer. Freeze for 30 minutes. Once the turnips are frozen, transfer to freezer bags; remove air, label and seal. Turnips will keep for 6 months.
Turnips may also be fully cooked and mashed before freezing; store in airtight rigid containers leaving 1/2 inch of headspace.
Turnips are related to radishes and arugula, which are also members of the mustard family.
One of the biggest hassles when cooking and working in the kitchen is when a recipe calls for "the juice of 1 lime" or a similar measurement. Often times when cooking people use bottled juices, pre-sliced vegetables and other convenient cooking time savers. Produce Converter will help you convert the "juice of 1 lime" and other similar recipe instructions into tablespoons, cups and other concrete measurements.
Produce Converter can also be used to figure out how many vegetables to buy when you need, for instance, "A cup of diced onion." You can use our easy conversion tool to figure out exactly how many onions you need to buy at the store in order to end up with the amount you need for your cooking.
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