Published By: Devyani

Sabzi of the Day - Quick Turnip Recipe Ideas for Cozy Home-Cooked Meals

Packed with vital nutrients, essential vitamins and minerals, turnips are the perfect winter vegetable which are not only delicious but also come with a plethora of health benefits!

Turnips, a member of the cruciferous vegetable family alongside kale, Brussels sprouts, and bok choy, are a versatile root vegetable enjoyed worldwide. Valued for their dual purpose, they serve as a staple food for both humans and livestock.

Nutritionally, turnips are a powerhouse. A single cup (130 grams) of raw, cubed turnips delivers just 36 calories, along with 8 grams of carbs, 2 grams of fiber, and 1 gram of protein. They’re also rich in vitamin C, providing 30% of the daily value (DV), along with smaller amounts of folate, phosphorus, and calcium.

The greens are even more nutrient-dense. One cup (55 grams) of chopped turnip greens offers 115% of the DV for vitamin K, 37% for vitamin C, and 35% for provitamin A—all in just 18 calories. These nutrients support vital functions like blood clotting, immune health, and eye health. Turnip greens also boast high folate levels, essential for red blood cell production and fetal development.

To enjoy the most of this amazing veggie, here are some quick, easy, and unique recipes you can try at home.

Punjabi Style Shalgam ki Sabzi (Indian Turnip Curry)

Shalgam ki sabzi is a traditional North Indian dish made with turnips. This hearty recipe is particularly popular during the winter months when turnips are in season in India.

Ingredients

250gms Turnips or Shalgam
2 ripe large Tomatoes
3 tbsp Ghee
Green Chillies, to taste
Salt, to taste
¼ tsp Turmeric Powder
Red Chilli Powder, to taste
1 inch, Fresh Ginger root, peeled and chopped
¼ tsp Garam Masala
Fresh Coriander Leaves

Recipe

Remove the leaves from the turnips, saving the fresh ones for salads. Wash the turnips thoroughly.

Peel off the thick outer skin and cut each turnip into four pieces.

In a pressure pan, place a rack at the bottom and arrange the turnip pieces on it. Add a little water.

Season with salt, turmeric powder, and red chili powder.

Close the lid and cook on high heat until the first whistle. Once the optimum pressure is reached, lower the flame and simmer for 10 more minutes until the turnips are soft when poked.

Drain the water and transfer the boiled turnips to a bowl. Mash them using a potato masher.

Finely chop tomatoes, ginger, and green chilies.

Heat ghee (a generous amount for flavor) in a wok. Add the chopped ginger and sauté for a minute, then add the tomatoes and green chilies. Cook until the tomatoes turn soft and gooey.

Season with salt to help soften the tomatoes faster.

Add the mashed turnips and mix well with the tomato mixture.

Stir in chopped coriander and garam masala. Taste and adjust salt or red chili powder if necessary.

Continue cooking on medium flame until the ghee begins to ooze out and the turnip mixture starts to stick to the base.

Turn off the heat and transfer to a serving bowl.

Serve hot with rotis and enjoy the flavorful dish!

Shalgam ka Bharta (Spicy Turnip Mash)

Found good turnips in the market? Try this delicious dish!

Recipe

700 gms Turnip / Shalgam
½ tsp Red Chilli powder
⅓ tsp Turmeric Powder
3 tsp Sugar
2 tsp Mango Powder / Amchoor Powder
salt to taste
¼ cup Green Peas
¼ cup Fresh Coriander, chopped
5 tbsp Cooking oil or ghee
1 tsp Cumin Seeds
1 pinch Asafoetida / Hing
2 Green Chillies, chopped
1 inch Ginger, chopped
3 medium Tomato, chopped

Recipe

Peel, wash, and chop the turnip into small cubes.

In a pressure cooker, combine the chopped turnip, 1 tsp oil, 1/2 tsp salt, red chili powder, and 1/4 cup water.

Pressure cook on medium heat for 3-4 whistles or until the turnip becomes soft.

Let the cooker cool down, then open it and remove any excess water. Mash the turnip with a ladle to make a puree.

Heat 3 tbsp cooking oil in a pan, then add cumin seeds. Once they start crackling, add a pinch of asafoetida.

Add ginger, green chilies, 1/2 tsp salt, and chopped tomatoes. Mix and cover the pan, cooking until the tomatoes soften and release oil from the sides.

Add the mashed turnips, sugar, boiled or frozen peas, and mango powder. Mix well.

Cover and cook for 5 minutes or until the mixture thickens.

Garnish with chopped coriander

Serve hot with roti, paratha, or rice. Enjoy!

Spiced Turnips with Spinach

The Spiced Turnips with Spinach recipe is a flavorful, nutrient-rich side dish that pairs perfectly with Indian breads like naan, chapati, or parathas.

Ingredients

3 Turnips , peeled and diced into cubes
1 Spinach Leaves, bunch, chopped
2 Tomatoes , chopped
1 Onion , sliced
Salt , to taste
Red Chilli powder , to taste
¾ tsp Turmeric powder
¾ tsp Coriander Powder
½ teaspoon Ginger , paste
1 teaspoon Garlic , paste
¾ tsp Cumin seeds
3 Green Chillies , slit
Oil , to cook
2 sprig Coriander Leaves , finely chopped

Recipe

Gather all the ingredients before starting.

Heat oil in a pan. Once hot, add cumin seeds and let them sizzle.

Add sliced onions and sauté until they change color, cooking on medium heat.

Stir in ginger and garlic paste, sauté for a minute until the raw smell disappears.

Add chopped tomatoes, turmeric powder, red chili powder, salt, and coriander powder. Cover and cook for 2 minutes.

Add turnips and mix well. Cover and cook on low flame until they are 3/4th cooked (about 5-10 minutes).

Stir in chopped spinach, green/red chilies, and cilantro. Mix well, cover, and cook on low flame until the spinach changes color or looks slightly roasted.

Serve hot with chapatis or naan. Enjoy!

Unique and Delectable Turnips Dishes

Roasted Turnips

This simple roasted turnip recipe requires only olive oil, herbs, and spices. The turnips cook quickly, resulting in a perfectly tender and golden-brown dish!

Ingredients

Turnips (peeled and cut into 1-inch chunks)
2 tbsp Olive oil
1 tsp Dried thyme
½ tsp Ground rosemary
½ tsp Garlic powder
½ tsp Sea salt
¼ tsp Black pepper

Recipe

Preheat the oven to 450°F (232°C).

In a large bowl, toss the turnips with olive oil, thyme, rosemary, garlic powder, salt, and pepper.

Spread the turnips in a single layer on a baking sheet, ensuring each piece is in contact with the pan.

Roast the turnips for 30-35 minutes, tossing halfway through, until they are fork-tender, browned, and slightly caramelized.

Enjoy this with steamed rice or bread.

Parmesan Crusted Crushed Turnip

Parmesan-Crusted Smashed Turnips offer a flavorful and refined low-carb twist on traditional mashed potatoes!

Ingredients

12 small to medium turnips, peeled
Salt to taste
2 tbsp olive oil
3 cloves garlic, minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese
Chopped fresh chives

Recipe

Peel the turnips and place them in a pot with salted water, ensuring the turnips are fully submerged. Bring to a boil and cook for 20 to 30 minutes, or until a paring knife can easily pierce them. Drain and let them cool slightly.

Preheat the oven to 375°F (190°C).

Place the cooked turnips on a clean kitchen towel or a double layer of paper towels. Gently press each turnip down to about 1/2-inch thick. Let them drain for 15 minutes.

Carefully flip the turnips onto a dry section of the towel or fresh paper towels to drain and dry the other side.

In a small bowl, combine garlic, olive oil, salt, and black pepper to taste.

Line a baking sheet with parchment paper or nonstick foil. Arrange the flattened turnips on the sheet and brush each one with the garlic and olive oil mixture.

Sprinkle Parmesan cheese over each turnip, gently pressing it down. Quickly flip each turnip and repeat the process with the remaining olive oil mixture and cheese.