How to Chop a Turnip_Produce & Pantry

How to Chop a Turnip

Turnips, a root vegetable and member of the brassica family, tolerate temperatures that dip as low as 10 degrees F and poor soil conditions. This quick-growing, cool-weather-loving vegetable has developed a bad reputation. When prepared correctly, turnips make an interesting addition to meat dishes, a nutritious addition to homemade chicken noodle soup, and a tasty side dish on their own or combined with other vegetables. Add small, young, chopped turnips to a freshly tossed salad for extra crunch. To chop a turnip, choose small turnips that feel heavy and firm. Pick fresh turnips with bright green, crisp tops.

Things You'll Need

Soft-bristled scrub brush
Cutting board

Kitchen knife
Potato peeler

Instructions

Scrub the turnip under cold, running water with a soft-bristled brush. Remove all traces of dirt.
Cut the greens and ½ inch of the top of the turnip off. Discard the greens or set them aside for later use in fresh salads. They add a mild mustard taste.
Lay the turnip on its side and cut the bottom, hairy roots away. Cut the turnip so the bottom is flat.
Rinse the turnip again with cold water.
Place the root vegetable on the cutting board. Hold it steady with one hand while you drag the potato peeler down the sides. Continue until all of the outer layer is peeled away.
Cut the turnip in half, from the top of the turnip to the base, with a sharp kitchen knife. Do not use a dull knife; turnips are hard to chop and dull knives can lead to a sawing motions rather than clean cuts.
Lay the turnip halves, flat side down, and continue to cut the turnip into smaller pieces. Continue cutting the cubes into smaller sizes until you reach the desired size.

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