Turnips are an edible root that has been consumed since prehistoric times. Easy to grow and manage, turnips can be grown successfully in cool climates and are also enjoyable for livestock that enjoy grazing on the exposed foliage. If you have recently taken in a large bounty of turnips, and find yourself with more than you can eat before they go bad, safely store them to use at a later date. Freezing turnips can make them easily accessible later for meals in the future.
Wash the turnips in cool water to remove any dirt or debris.
Slice off the ends of the turnips and cut away any bruised or damaged areas with a small knife.
Peel the turnips with a knife or vegetable peeler.
Cut the turnips into 1/2-inch cubes and drop them into a pot of boiling water.
Boil the turnips for three minutes.
Remove the turnips from the boiling water with a slotted spoon and place them into a bowl of ice water to cool them quickly, and to stop the cooking process. Leave them in the ice water for three minutes.
Pour the turnips into a colander to drain.
Line a baking tray with waxed paper and spread the turnips over it in a single layer before placing the sheet into the freezer.
Allow the turnips to solidify in the freezer for one hour.
Transfer the turnips to freezer bags labelled with the current date and seal them up. Remove any excess air before placing them back into the freezer for long-term storage.
Use or discard the turnips within one year from the date they are frozen.
Tips and warnings
- Use or discard the turnips within one year from the date they are frozen.
Things you need
- Small knife
- Vegetable peeler
- Slotted spoon
- Ice cubes
- Baking tray
- Waxed paper
- Freezer bag
- University of Wisconsin; Turnip; D.J. Undersander, et al
- University of Illinois: Turnip/Rutabaga
- University of Florida; Preserving Food: Freezing Vegetables; Judy A. Harrison, et al
- University of Colorado; Freezing Vegetables; P. Kendall; March 2008
- University of Georgia: Freezing Vegetables
- University of Missouri Extension; Quality for Keeps: Freezing Vegetables; Barbara J. Willenberg; June 2003