Tuesday, April 5, 2011

Pan-Fried Turnips

For some bizarre reason, I used to not particularly like turnips. Now I seem to be addicted. I blame this recipe, and others like it that involve browning the turnips with garlic somewhere nearby.  

2-4 turnips, peeled, halved if large, and sliced into 1/4" pieces
Olive oil
1 large clove garlic, smashed
Splash chicken broth
Salt and freshly ground white pepper
Balsamic vinegar (optional)

Heat a glug of olive oil in a wide pan over medium heat. When hot, add the garlic clove and simmer until lightly golden on both sides. Next, add the turnip slices, spreading them so they're a single layer against the pan. Cook for 1-2 minutes, then turn and again spread out. Sprinkle with a very small pinch of salt, cover, and continue to cook for 3-4 minutes, turning halfway through, until at least one side is golden brown.

Add a splash or two of chicken broth and cover the pan again. Turn the heat down to medium-low and let steam for another 4-5 minutes until tender.

Meanwhile, heat 2 tbsp balsamic vinegar in a small pot over medium heat until it simmers. Turn heat down and simmer gently until the volume is reduced by half, then remove from heat. Try not to take a big deep breath over the pot as you do this (i.e., turn on your exhaust fan if you have one).

When the turnips are golden and tender, sprinkle with a little more salt and some white pepper, and serve drizzled with a little balsamic reduction if desired.

Serves 2.


  1. Thank you, sounds good, I'm going to try. God Bless.

  2. Dear Alison -

    I do quite fancy trying this (though I am vegetarian so will drop the chicken broth) - however I am aware that what Americans call turnips are not the same vegetable as what the English call turnips. For the English, a turnip is a smallish white root vegetable with a tinge of purple. It does make it a bit confusing unless you post a picture of the uncoocked vegetable you are referring to! I think what you call a turnip is what we call either a parsnip or a swede!

    1. Nelsoni-

      You are nearly correct; what the British call Swedes are known as Rutabagas in America. Parsnips and turnips are the same.

    2. Not quite! Parsnips look like fat white carrots. Turnips are round, squat, and often have purple tops.

  3. You can definitely substitute veggie broth for the chicken broth! There are many different varieties of turnips (see http://homeguides.sfgate.com/turnip-varieties-22267.html for a description of just a few). The ones pictured here were a golden heirloom variety from our CSA box at the time, but you could use the more typical purple-topped variety in their place. A rutabaga (swede) is actually a cross between a turnip and a cabbage, and tends to be milder than the typical turnip. You could easily substitute it for the turnips in this recipe.

  4. Thank you! I love turnips, rutabagas, and all that and appreciate the recipe.

  5. Marmite broth works as well as chicken. Better if you asked me.