How to Freeze Turnips?

You’re not alone if you have ever wondered how to freeze turnips. The surprisingly simple process can be daunting for those who aren’t used to it. It doesn’t have to be, however. Here are some helpful tips on freezing turnips and making them last longer.

First, Blanche them. Blanching means placing the turnips in boiling water for 2 minutes, then cooling in ice water for two minutes. Then, spread the turnips on a rimmed cookie sheet and cover them with freezer wrap. After blanched, could you place them in the freezer for two hours? Once frozen, remove them from the freezer and pack them tightly, up to 1/2 inch from the top. Once cooled, store them in freezer bags or containers.

What is Turnip?

A turnip is a root vegetable, meaning it grows primarily underground and is consumed by humans.

Turnips are an excellent vegetable for the home grower since you receive more food for your labor, and they do develop greens on top (turnip green) that may be eaten. The root will protrude in places above ground. This component will change color; its common hue is purple, while it can also be found in green and red. The room is all white, and the flavor is somewhat subdued.

Reference: Turnip

How to Freeze Turnips?

It is preferable to boil several vegetables before freezing them partially. Cooking a fruit or vegetable long enough to kill enzymes that could influence the food’s flavor and color is known as “blanching.” A large wire steaming basket is an excellent vessel for submerging the turnips in the boiling water and then placing them into the freezing water; it is essential to have the turnips (small to the medium are perfect) and all of the equipment available before starting the process.

  • Peel and scrub the turnips. Cut into cubes that are about under an inch in size.
  • In a big basin, combine the ice and water.
  • Over high heat, quickly bring a large stockpot of water to a boil.
  • About 1 pound of turnips should be added to the boiling water. Set a two-minute timer once the water reaches a rolling boil again.
  • The turnips should be drained, with the water being saved for further batches, and placed right away in the ice water to cease cooking.
  • Re-drain the turnips, then spread them out on a big baking sheet with a rim. For around two hours, place the baking sheet in the freezer.
  • They should be placed in freezer storage bags or containers. Label the bags, squeeze out as much air as possible, and then freeze them for up to a year.
  • Turnips can be boiled until cooked and then mashed or pureed, or they can be blanched and frozen and added to soups, stews, pot roast, or corned beef.

Mashed Turnip Freezing Techniques

The mashed turnips go very well with roasted meats, particularly lamb. This root vegetable, which resembles mashed potatoes when smashed, has a strong flavor and creamy texture. Prepare and freeze this side dish in advance to have it on hand.

  • Turnips should be washed, trimmed, and peeled before being chopped.
  • Bring water in a big pot to a boil.
  • Turnips should be added to the boiling water. Cook the food until fork-tender for about 25 minutes with the lid on the pan.
  • Well-drain the turnips. In a blender, mash or puree them, then leave them aside to cool.
  • Leave 1/2 inch of headroom when packing into freezer containers or sealing freezer bags.
  • For up to three months, freeze the containers after marking the date on them.

Roasted Turnip Freezing Instructions

Like many other vegetables, turnips are frequently prepared by roasting, and the veggie becomes quite delicate. The oven’s heat softens the slightly sharp flavor heat. By roasting and storing the turnips ahead of time, dinner may be prepared quickly.

  • Oven temperature set at 425 F.
  • Turnips should be washed, peeled, and sliced into 1/2-inch cubes or wedges.
  • Turnips should be mixed with salt and olive oil in a bowl (approximately one tablespoon oil and 1/2 teaspoon salt per pound).
  • Turnips should be roasted for about 30 minutes or until fork-tender when they are spread out in a single layer on a baking sheet.
  • Turnips should be removed from the oven and allowed to cool in the pan. Place the pan in the freezer for about two hours or when the turnips are frozen.
  • Place the roasted turnips that have been frozen in freezer bags. Label the bags with the date and store them in the freezer for up to three months.

Roasted turnips from frozen can be added to soups and stews or heated in an oven preheated to 350 degrees Fahrenheit and served with roasted chicken. Before serving, season them lightly with balancing herbs and spices.

Guidelines for Using Freezer Bags

Getting rid of as much air as possible before freezing food in zip-top bags is crucial. Investing in a vacuum sealing system makes sense if you frequently freeze food. Use the straw method if you don’t have one and are using freezer bags. Close the bag after adding the food, leaving just enough space for a straw. Suck out any air with the straw before swiftly sealing the container.

The water displacement method is another approach to emptying the bags of air. Water should be added to the sink, a big dish, or a pot. Seal the bag, but leave a small opening to let some air out. Carefully lower the load into the water until it is almost entirely submerged, being careful not to allow water to enter the bag’s opening. The water pressure will force out the air in the bag. Seal the bag after all the air has been squeezed out, then take it out of the water.

How to Properly Store Turnips?

The ideal storage conditions for turnips are dry, calm, and dark. Despite being chilly and dark, the refrigerator is a humid environment—not the best place for turnips. Put them in the bottom drawer in the fridge if you store them. Additionally, watch out for keeping them snugly wrapped in a produce bag. The turnip may eventually get slimy, moldy, or decay due to the plastic bag’s ability to trap moisture right up against it.

  • Root cellars are thus named because people used to store them there for years. For your turnips to live as long as possible, do everything you can to recreate that atmosphere.
  • Turnips won’t hurt you if you utilize them right after storing them in the refrigerator.
  • Turnip roots can be kept in your refrigerator or garden for short periods or controlled in your root cellar, garage, basement, or freezer for extended periods. Depending on how you plan to use the frozen turnip roots when you defrost them, you can dice, roast, or mash them.
  • Turnips can be stored in the ground if you live somewhere with moderate winters, and the environment won’t freeze over. Just spread two feet of hay, straw, or leaves over the floor above your turnips and the area 18 inches beyond them.

What are the Health Advantages of Consuming Turnips?

Potassium content per medium turnip is 233 mg. That mineral is essential to nearly every process in your body, including helping your nerves relay signals and maintaining the health of your muscles and heart. You run the danger of having high blood pressure, a stroke, kidney stones, brittle bones, and high blood sugar when you don’t receive enough.

There are numerous other advantages of turnips.

Cancer Avoidance. Turnips include glucosinolates, compounds derived from plants that may help prevent all cancers, from breast to prostate.

Reference: Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis

Eye Wellness. Lutein, an antioxidant, is abundant in turnips, preventing issues like macular degeneration and cataracts and maintaining your eyes’ health.

Bone Wellness. There are other ways than dairy to strengthen your bones and prevent the bone-weakening condition of osteoporosis. Calcium is abundant in turnips, which benefits your heart, muscles, and nerves.

What are the Risks and Reminders Related to Turnips?

Turnips and some medical conditions and drugs don’t mix well. Consult your physician if:

  • A fecal occult blood test is required. This test, which looks for concealed blood in your stool, may give you a false positive or false negative if you consume turnips, broccoli, and several other fruits and vegetables.
  • Blood clots too quickly in you. Too many turnip greens, rich in vitamin K, can make your blood clot faster than usual if you have certain diseases.
  • You suffer from kidney disease. Extra potassium in your body is excreted via your kidneys, and you can have too much potassium in your system if they don’t perform well. This results in an accelerated heartbeat and muscle problems like stiffness, cramping, or weakness.

How to Prepare Turnips?

A little turnip makes for a nice, and the big ones are usually bitter. Choose turnips that feel solid and are spotless.

  • Trim the leaves, roots, and bases at home. Please wait until you’re ready to eat before washing it. They can last up to a week in the refrigerator.
  • Unless it’s a baby turnip, peel the skin.
  • Turnips are highly adaptable whether eaten raw or cooked:
  • To add more vitamins and minerals to mashed potatoes, steam or boil turnips beforehand.
  • To add to salads or slaws, grate them raw.
  • Bring out their sweetness by roasting them alongside other root vegetables like carrots and sweet potatoes.
  • Replace collards or spinach with turnip greens and sauté them in garlic, olive oil, and lemon.
  • To receive probiotics that are good for the intestines, pickled turnips, and greens.

What are the Different Types of Turnips?

Purple Top Turnips

In 50 to 55 days, top purple turnips reach maturity and develop a 4-6 inch, white, spherical root with a purple top. They can be kept in an excellent, humid location. They taste best in stews and braises because of their peppery flavor.

Red Scarlet Turnips

Using vivid red scarlet turnips is a requirement if you want to add color to salads! One of the most excellent types of turnips, they have a somewhat flat shape, mature in 40–45 days, and taste fantastic when combined with carrots, parsley, lemon, and honey, among other ingredients.

Baby Bunch Turnips

The diameter of baby bunch turnips can reach up to 1-2 inches. They have crisp flesh and pink, white, purple, or gold topped fruits, which taste like radish and tart apple blended.

Turnips are often picked when they are still young. However, baby turnips are harvested when they are much smaller than regular ones and lack properties for storing vegetables in cellars.

White Lady Turnip

This hybrid cultivar can be harvested in 30 to 35 days. Compared to turnips with purple tops, the white lady turnip has a milder flavor. It has fresh white flesh and skin and grows about 2-3 inches in diameter. The delicate greens can also be utilized in recipes and are edible.

Gold Ball Turnip

The golden-yellow meat and skin of the gold ball turnip have a flavor that is a little bit sweet and akin to almonds. If harvested young, at 3–4 inches in size, like other turnips, it grows up to 5–6 inches in diameter and has a mellow flavor. However, it takes 40–45 days to reach maturity.


One of the most important things to remember when freezing turnips is not to thaw them. This is because frozen turnips can be challenging to reheat in a microwave. You may want to add water to the frozen turnips to speed up the cooking process, but you risk burning or drying them out. You can also pre-freeze them by spreading them out on parchment paper and freezing them individually. Place them on a baking sheet lined with parchment paper to pre-freeze turnips. Place the turnips in the freezer for several hours or until they’re completely frozen.