Turnips have a mild radish-like flavor, but with significantly less bite. Shaped like a large radish, the most common variety is white at the bottom, gradually shading to a deep purple up by the greens. They make an excellent addition to soups, stew and salads and can be mashed or fried similar to potatoes. Preserving turnips by freezing them when they are in season allows you to save money on them while enjoying their unique flavor year-round.
Instructions
1. Choose your turnips. They should be small to medium-size for optimum flavor. The flesh should be smooth and not be cracked.
2. Wash the turnips thoroughly and use a potato peeler to remove the skin. Cut them into 1/2-inch cubes. If you purchased or grew organic turnips it is not necessary to peel them.
3. Blanch the turnips briefly to keep the nutrients from breaking down and to preserve the color and flavor. Accomplish this by placing the chopped turnips in a large pot of boiling water for 2 minutes. Place in ice water to stop the cooking process. Drain.
4. Pack the turnips into freezer containers or bags leaving ½ inch of headspace. Alternately, cover baking sheets with wax paper, spread the cubed turnips on the wax paper and place in the freezer overnight or until frozen. Once frozen, move the turnips into freezer containers or bags, leaving headspace is not necessary. The second method allows you to remove the exact amount of frozen turnips you want to use because it keeps them from freezing into a large clump.
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