When you have an abundance of turnips it's best to store 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 keep them for up to a year in the freezer. There's some preparation involved, but an afternoon's work will pay off for months with ready-to-use root vegetables.
Rinse the turnips in cool, running water to remove dirt and debris.
Slice off the ends and cut away any bruised or damaged areas with a small knife. Then peel with a knife or peeler.
Cut into 1/2-inch cubes and drop them into a pot of boiling water, allowing the turnips to boil for three minutes.
Remove them from the boiling water with a slotted spoon and place into a bowl or clean sink full of ice water. Allow them to cool for three minutes.
Pour the turnips into a colander to drain.
Line a baking sheet with wax paper and spread the turnips in a single layer. Place the sheet into the freezer.
Once they're frozen, transfer the turnips to freezer bags labeled with the date. Press out excess air before placing them back into the freezer for long-term storage.