Post image for Roasted Turnips, a Lower Carb, Lower Calorie Alternative to the Potato

Roasted Turnips, a Lower Carb, Lower Calorie Alternative to the Potato

by Angela Roberts on January 7, 2013

What do you do when someone gives you a bushel of turnips? You thank them and turn on the oven.


I  just happen to be lucky enough to be connected with a local farmer, and a bushel of turnips ended up in my kitchen.  Nice firm, purple topped turnips, still rugged with the dirt they grew in.

I’m not one to push away vegetables especially when they were in the ground yesterday in on my counter today.

I must admit, though, I had the same trepidation most people have with turnips. They are a bit pungent because they are related to arugula and the radish. I told you my radish story here and how I learned to love them once I understood them. Turnips are not bland, but flavorful and have a distinguished taste. I found that even the pickiest eater will eat a turnip if it’s prepared properly.

A good scrub and a potato peeler and the turnip is ready to jump into stew, get roasted with olive oil and sea salt, get smashed up with a nob of butter, or join forces with other root vegetables, especially doing well with carrots and or white potatoes.

Roasted turnips are a lower carb, lower calorie alternative to the potato and can be cooked in many of the same ways a potato is cooked. Turnips are a good addition to any roasted vegetable, but look especially nice alongside the carrot.

Carrots, Turnips

I must mention the health benefits aside from being a lower calorie, lower carb food. Turnips are high in anti-oxidants which fight cancer, high in fiber, are heart healthy possessing anti-inflammatory properties and are high in calcium and potassium.

When sliced thinly, the roast up quickly and I can see an egg plopped right on top.


One day I make them hasselback style. Funny, I’ve yet to do this to a potato. I promise to come back this recipe.



I made them very prominent in this veal stew with turnips and white wine and now I doubt I can ever make a stew without turnips. This was one of my favorite stews and now I’m thinking I must go back to my famous lamb stew and add in turnips.

Veal Stew by Angela Roberts

So tell me, do you eat turnips and what is your favorite way to make them?

5.0 from 1 reviews
Roasted Turnips, a Lower Carb, Lower Calorie Alternative to the Potato
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasted turnips, a great and healthy alternative to the potato.
  • 2 medium turnips
  • 1 teaspoon olive oil
  • sea salt
  1. Preheat oven to 400 degrees
  2. Scrub turnips well, peel with potato peeler. Cut into wedges.
  3. Put olive oil on hands and toss turnips, caring not to put too much olive oil on turnips.
  4. Roast for ten minutes, turn, roast 10 minutes more. All ovens are different as are wedge sizes. You may need to experiment with timing.
  5. Eat immediately.


{ 9 comments… read them below or add one }

Lynda - TasteFood January 7, 2013 at 3:13 pm

I do eat turnips – usually I toss them in stews or roast with other root vegetables alongside a chicken. I love the hasselback idea!


Lorraine @ Not Quite Nigella January 8, 2013 at 12:00 am

You had me with that calorie count! They look great-just like potato wedges! :D


Evelyne@cheapethniceatz January 9, 2013 at 12:17 pm

Oh the awful food memories of childhood. I need to try and give them a shot again. he pics are gorgeous though.


Sylvie @ Gourmande in the Kitchen January 9, 2013 at 5:15 pm

My turnips usually end up in soups or a big pan of roasted vegetables, such a great way to eat them.


sippitysup January 10, 2013 at 6:33 pm

I just posted Roast Beets, isn’t that funny how alike we can be? GREG


Natalie January 11, 2013 at 8:34 am

Yum! I’ve never had roasted turnips before but they look awesome!


Norma-Platanos, Mangoes and Me! January 12, 2013 at 4:28 pm

You can also invite my husband over as he loves them and is always bringing them home…If he brought a bushel, I would throw them at him…I will try roasting next time.


Liren January 14, 2013 at 2:49 pm

How lucky!! Those are some gorgeous turnips, and I love any root veggie when it’s roasted. And the Hasselback turnip is brilliant!


WildeHenne January 18, 2013 at 10:34 am

Very nice idea. I’ve cooked this today with fish.


Leave a Comment

Rate this recipe:  

Current ye@r *

{ 4 trackbacks }

Previous post:

Next post: