Freezing and Roasting Turnips

Keeping fresh, delicious winter produce for a nice change of pace in the summer months is easy as 1-2-3.  In this case, Turnips. Turnips are high in fiber, riboflavin, and other nutrients like vitamins C, E, B6,  folic, and pantothenic acids, as well as copper. Indeed they are a starchy food, as they are a ground root, but contain less than 1/3 the calories as an equal amount of potatoes. They are also a great source of potassium, thiamin, magnesium, and niacin. So, how do you keep a mess of fresh, tasty Turnip roots until next years winter garden begins  putting them on the table? ( See Also Ann’s List )

Easy. “Rackem Up”!  In the freezer that is. First, you clean, peel and slice them. Next blanch them to slow enzyme activity which normally ripens, or eventually decomposes food. The next step is to bag em, tag em, and pack em in the freezer. It is important to follow correct blanching procedures for each particular vegetable, of course, and the steps for perfectly blanching, and packing Turnip roots are as follows. If you plan to try the roasted turnip instructions while you are packing the rest into the freezer, start oven to pre-heat@ 400 degrees Fahrenheit.

After cleaning, and peeling your fresh turnip roots, slice them into  the shape you will most likely be using them when you take them out of the freezer at a later time. For example, I am about to roast some of the ones I am not putting away for later, therefore, I am slicing them into wedges about 1 inch at the widest edge, down to nothing.

Next, bring a pot of water to a complete boil. Place turnips into boiling water and allow to come to a full boil again before starting the timing procedure of  2  minutes: Remove and place into a bowl of ice water to stop the cooking procedure.

After turnips have cooled, pour into a colander, to allow to cool, and dry as much as possible. (unless you have one of those fancy spin dry colanders, then by all means spin away). Spread out flat on a paper towel and pat dry before bagging.

Bagging the turnips is as simple as placing them into a freezer safe bag, in whatever position  you wish to find them when you retrieve them for cooking. For example, if you always puree your turnips, then piled together will be just fine.

However, if you love roasted turnips as I do, in a way similar to the way I’m about to roast, and describe, you will probably want to lay the freezer bag out flat, and the turnips respectively, as when they defrost, they will not all be stuck in one large wad of turnips.

It is important to Mark and Date the freezer bag, as though best flavor, and texture will be experienced when used within 12 months, turnips preserved in this way will keep for up to 18 months.

If you have started the process, and the turnips are now sitting, drying in a colander, you may want to heat an oven safe sauté pan up with 2 tablespoons butter, 1 teaspoon paprika, a pinch of sea salt, and 1 tablespoon of Red-wine vinegar. A tablespoon full of  sesame seed works well also, though, whatever your palate speaks to your mind as you are cooking will work, as you are the artist here. Melt butter, and stir paprika and other ingredients before adding (un-blanched)  turnips, One layer across entire pan width, flipping, tossing, and sautéing at high heat for 3 minutes, or until well coated to the orange-ish color. Place pan into an already pre-heated 400 degree oven for 12-15 minutes.

!!!( Remember to use a pot holder to retrieve, and handle pan after placing into oven)!!!

Any cast or stainless, frying/sauté pan, or sautoir, is safe to use in the oven. All pans are safe up to 350°,  yet, if the handle is plastic, or rubber, wrap handle with aluminum foil. Non-Stick pans not recommend

Serve immediately after removing from oven.  If using previously frozen turnips for roasting, let completely defrost, spread out flat on towel and pat dry as good as possible before sautéing. ENJOY!!!


Plated Turnips@XtineFlickr

Turnip#1digital collagist’s

Sliced Turnips@ plouay’s stream

MZPREC1OUZ’S Freezer Bag



  1. I LOVE turnips – especially rutabaga! Unfortunately I am the only person in my family who does, so i seldom get any just for myself. You have reminded me, so I might just go and buy me a nice fat rutabaga and roast it per your instructions (using olive oil instead of butter, probably!) Thanks for the reminder. . .

    Hope your computer gets up and running in standard mode soon – but this post came up fine on my computer, so if you have to continue “safely” for a while, then it’s OK by me! Although I’d like to see your own photos!


  2. I’m here and learning. :) I didn’t know turnips were so good for us! I kind of like them raw . . .will ask hubby if he likes them roasted! Thank you for expanding my horizons!
    God bless you in the kitchen and at the keyboard, oh man of many talents!


  3. This sounds great, Paul.

    We love roasting veggies in the winter months. My favorite is roasted cauliflower, but potatoes, broccoli, asparagus, sweet potatoes, carrots, and turnips are always a sweet treat after roasting.

    Thanks for the ABC nomination! :D


    • Yes Indeed…lovem all myself…Thanks for reminding me of some other soon to be poached, and posted delicacies. .. The Ground Root ones like Carrots, and Rutabaga, etc..can vary a bit on blanching times, and nutrients. That’s the reason I didn’t mention but one…Okay, Okay…and because, of course, I may need another “Flash Freeze Post” on the spur of another moment…
      Bless You


  4. HI Paul! :)

    Given I haven’t seen him since he pulled out the highly illegal flick knife (Switchblade) with the declared intent to slash his wrists in front of the Job Centre staff he either tried it and is in hospital, or under arrest – maybe both.

    Doug is a fantasist, but just dumb enough to play the part while not having the guts to follow through.

    Now I have my druggy neighbour trying it on in order to get money out of me…

    My door is now locked and I have the chain on, so NOBODY is getting in here!!! :)

    I don’t know about Batman – maybe Chief of Police O’Hara… LoL!!!

    God Bless!



  5. Pingback: The Ultimate Guide To Freezing Vegetables - Best Preparedness

  6. Thank you for this post! I found your site today after discovering that my beautiful turnip plants were infested with root maggot. I pulled them all, cleaned, blanched , and froze the greens, then realized I had never frozen turnip root…
    Now, 3 hours later, there are 4 pounds bagged, tagged, and tucked away for future enjoyment (minus the maggots, of course!)


  7. Pingback: The Ultimate Guide To Freezing Vegetables

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