Crispy Turnip Fries

 

Ingredients:

• 2 turnips {peeled, and cut into matchsticks}
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 sprigs fresh rosemary {or 1/2 tsp dried}
• 2 sprigs fresh thyme {or 1/2 tsp dried}
• 1/2 tsp dried parsley
• 1/4 tsp smoked paprika
• 1 tsp kosher salt {optional}

Preparation:

1. Preheat oven to 425 degrees F. Place the baking sheet in the oven to preheat.

2. Cut off the top and bottom of the turnip and peel the tough outer skin. 

3. Cut turnips into matchsticks. 

4. Add the turnips, arrowroot powder, and dried herbs and seasoning to a mixing bowl and toss until all the turnips are coated. 

5. Drizzle in the avocado oil and stir to make sure everything is coated.

6. Add turnips to the (preheated) baking sheet, making sure the turnips are not touching each other. If using fresh herbs add to the pan.

7. Bake for 15 minutes and then stir. Bake until the fries have reached your desired level of crispiness (about 5-10 more minutes).

8. Sprinkle finished fries with a pinch of kosher salt and serve

sustainablecooks.com

Grilled Turnips with Dill Olive Oil

 

Ingredients:

Turnips:

• 1 large turnip, cubed
• 1 tablespoon (15 ml) olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Dill Olive Oil:

• 2 teaspoons minced fresh dill
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• ¼ teaspoon salt

Preparation:

1. If using wood skewers, soak in water for at least an hour before using.
2. To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
3. Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
4. To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

naturallyella.com

Turnip and Kale Gratin

 

Ingredients:

• 5 garlic cloves, thinly sliced

• 2 cups heavy cream

• ½ teaspoon dried thyme

• 2 tablespoons unsalted butter, divided

• 3 medium onions, thinly sliced

• Kosher salt

• 3 bunches of Tuscan kale, ribs and stems removed, leaves torn

• 4 medium turnips (about 1¾ pounds total), trimmed, peeled, and cut into ½-inch pieces

• 3 large eggs, beaten to blend

• 4 ounces Fontina cheese, grated (about 1 cup)

• 1 ounce Parmesan, finely grated (about 1 cup)

• 8 ounces of day-old white country-style bread, cut into ½-inch pieces

• Freshly ground black pepper

Preparation:

1. Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer for 30 minutes. Let cool.
2. Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to the pan, until caramelized and amber-colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out the skillet.
3. Heat remaining 1 Tbsp. butter in the same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
4. While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
5. Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on the mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest for 10 minutes before serving.
6. Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

bonappetite.com

Shaved Turnip Salad with Arugula and Proscuitto

 

Ingredients:

• 4 teaspoons red wine vinegar
• ¼ teaspoon fine sea salt
• 2 teaspoons honey
• ¼ cup extra virgin olive oil
• Pepper
• 4 small turnips, about 5 ounces, peeled
• 8 cups arugula, wild if possible
• 4 ounces thinly sliced prosciutto, torn into bite-size pieces

Preparation:

• In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil, and pepper.

• Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

newyorktimes.com

Easy Japanese Turnips

 

Ingredients:

• 5 cups Japanese turnips (halved for small ones, quartered for large ones)
• 3 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Miso Dressing:

• 1 tbsp Miso paste
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup 
• 2 tbsp Lime juice
• 1 tsp Sesame seeds
• 1/4 cup Olive oil

Preparation:

1. Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
2. Toss the turnips with olive oil, salt, and pepper.
3. To cook turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.
4. To cook turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
5. Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
6. Serve turnips with the miso dressing.

wholesomeyum.com

Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/

Japanese Turnip Curry

 

Ingredients:

• 2 cups cubed Japanese turnips
• 1 potato, peeled and cubed
• 1 tomato, diced
• 1 cup water
• ¼ teaspoon ground turmeric

Spice Paste:

• 1 teaspoon canola oil
• 2 dried red chile peppers
• 2 small Thai green chiles
• 1 (1/2 inch) piece cinnamon stick
• 4 pearl onions
• 2 tablespoons unsweetened dried coconut
• 1 tablespoon coriander seeds
• 5 cashews
• 2 green cardamom pods
• 2 whole cloves
• ½ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon water, or as needed
• 1 teaspoon canola oil
• ½ teaspoon fennel seeds
• 1 (1 inch) piece cinnamon stick
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 4 fresh curry leaves
• ¼ cup peas
• 1 pinch salt, or to taste

Preparation:

1. Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender about 15 minutes.
2. Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly until spices are fragrant and coconut starts toasting about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until smooth paste forms, adding more water as needed.
3. Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
4. Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat and simmer for 10 minutes more.

https://www.allrecipes.com/recipe/253159/vegan-japanese-turnip-curry/

Parmesan Crusted Crushed Turnips

 

Ingredients:

• 12 small to medium turnips, peeled
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives

Preparation:

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt, and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.

https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Turnip Fried Rice

 

Ingredients:

• 2 large turnips, peeled and chopped
• 2 Tbsp avocado oil
• 2 large carrots, peeled and chopped
• 1 large crown broccoli, chopped
• 1 1/2 Tbsp minced ginger
• 3 Tbsp coconut aminos
• 1/2 tsp sea salt, to taste
• 3 large eggs, scrambled
• 3 green onion, chopped
• 1 Tbsp sesame seeds

Preparation:

1. Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
2. Add all ingredients except the eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
3. Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Serve alongside your favorite entree.

https://www.theroastedroot.net/turnip-fried-rice/

Braised Turnips with Greens

Ingredients:

• 6 small turnips with greens
• 1 tablespoon olive oil
• 1 cup unsalted vegetable stock
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons cold butter
• 1 teaspoon honey

Preparation:

1. Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high.
2. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes.
3. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.

https://www.cookinglight.com/recipes/braised-turnips-greens

Spring Salad with Garlic Scape Herbed Croutons

Ingredients:

Croutons

• 2 garlic scapes, roughly chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2  teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 baguette, cut into 3/2 inch cubes

Dressing

• 1/2 teaspoon freshly grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced dill
• cracked pepper

Salad

• 1-2 heads lettuce, leaves separated and washed
• 3-4 radishes, thinly sliced
• 2 salad turnips, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 4 hard cooked eggs, peeled and sliced in half
• flakey sea salt
• Black pepper

Preparation:

1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
2. Whisk together all the ingredients for the dressing and set aside.
3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

http://dishingupthedirt.com/recipes/spring-salad-garlic-scape-herbed-croutons/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Preparation:

1. Heat canola oil in a large saucepan over medium-high heat. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften. Add the garlic, ginger, turmeric, cumin, coriander and cayenne. Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips. Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt. Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Pink Pickled Turnips

Ingredients

• 1 small red beet, trimmed, peeled, quartered
• 1 red chile (such as Fresno), halved lengthwise (optional)
• 1 pound small turnips, trimmed, peeled, quartered
• ½ cup red wine vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar

Instructions:

1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

https://www.bonappetit.com/recipe/pink-pickled-turnips

Turnips With Roasted Garlic Goat Cheese And Sesame

Ingredients:

• 1 head of garlic, halved crosswise
• 1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
• 8 ounces goat cheese
• Kosher salt, freshly ground pepper
• 1 tablespoon black and/or white sesame seeds
• 1 teaspoon finely grated lime zest
• 1 teaspoon chopped fresh oregano
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon sumac
• 12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
• 1 tablespoon Sherry vinegar or red wine vinegar
• Cilantro leaves with tender stems and mint leaves (for serving)

Directions:

Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.

Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper

Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.

Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.

Recipe Source

Silken Turnip and Potato Soup

Ingredients:

• 6 tablespoons unsalted butter
• 4 medium onions, thinly sliced
• 3 pounds turnips, peeled and thinly sliced
• 1 1/2 pounds baking potatoes, peeled and thinly sliced
• Salt
• 6 cups chicken stock or canned low-sodium broth
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup finely shredded basil, for garnish

Instructions:

1. In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until tender, about 20 minutes.
2. Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.
3. Working in batches, puree the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Click here for online recipe.

Mashed Potatoes and Turnips with Horseradish

Ingredients: 2 1/2 lb yellow-fleshed potatoes such as Yukon Gold 3 lb turnips or rutabagas, peeled and cut into 2-inch pieces 6 tablespoons unsalted butter, softened 2 tablespoons horseradish cream or drained bottled horseradish, or to taste 2 to 4 teaspoons sugar 1/2 cup chopped fresh flat-leaf parsley Instructions: Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl. While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips). Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley. Get the Recipe Here!

Mashed Turnips with Crispy Shallots

Ingredients: 1 1/2 cups light olive or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips ( rutabagas or purple top turnips), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper Preperation: Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer. Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots. http://www.foodnetwork.com/recipes/ina-garten/mashed-yellow-turnips-with-crispy-shallots-recipe.html

Turnip Homefries

Turnip Homefries

Ingredients: 1 lb of turnips, washed, peeled and grated in a food processor or on a mandoline. 1 tsp of black onion (nigella aka kalonji ) seed. 1/2 tsp of brown mustard seed 1 tsp of  ground coriander 1/4 tsp of garam masala 1 tsp of salt or to taste 1/2 tsp of kashmiri chili ( or 1/4 tsp cayenne mixed with 1/4 tsp of paprika) 3 Tbs of vegetable oil 2 Tbs of flour ( I made these with sorghum flour so they are also Gluten Free) 1 egg 1 tsp of turmeric 1 onion peeled and grated 1 shallot peeled and grated Instructions: Squeeze the turnips after you grate them to get excess water out of them, they should be as dry as possible. In a large bowl mix together the grated dry turnip, flour, onion shallot chili powder, salt pepper to taste and egg. Set it aside. In a heavy skillet heat the vegetable oil. When the oil is hot toss, in the black onion seed and the mustard seeds When the seeds start to pop, add in the coriander and turmeric, Cook the spices together for about 2  minutes Add in the grated turnip mixture. Stir it around in the hot oil mixing it well with the spices and cook it until it starts to get crispy and lightly brown, just as you would cook hash browns. This takes about 8 to 10 minutes depending on how hot the pan is, When they look about done, stir in 1/4 tsp of garam masala and serve. http://www.thecolorsofindiancooking.com/2011/12/turnip-home-fries-indian-style-yes.html?m=1