When you have an abundance of turnips — from your garden, the farmers market or the store — freeze some of the bounty for later use. In the desert-dry air of the refrigerator, turnips will only keep for a week or two, but you can store them for up to a year in the freezer. There’s some preparation involved in getting the turnips ready for the freezer, but an afternoon’s work will pay off for months with ready-to-use root vegetables.
Things You'll Need
Rinse the turnips in cool, running 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 3 minutes.
Remove the turnips from the boiling water with a slotted spoon and place them into a bowl or clean sink full of ice water to cool them quickly. Leave them in the ice water for 3 minutes.
Pour the turnips into a colander to drain.
Line a baking sheet with wax paper and spread the turnips over it in a single layer. Place the sheet into the freezer.
Check the turnips after 1 hour to see if they’re frozen solid.
Transfer the turnips to freezer bags labeled with the date and seal them. Press out excess air before placing them back into the freezer for long-term storage.
References and ResourcesPurdue University: Turnip
University of Illinois Extension: Turnip/Rutabaga
University of Florida IFAS Extension: Preserving Food: Freezing Vegetables
University of Missouri Extension: Quality for Keeps: Freezing Vegetables