"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 10-15-2007, 05:44 PM   #1
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Peeling Turnips?

I've never been a fan of peeling vegetables. Rarely, if ever, peel potatoes or carrots - just give them a good scrubbing.

For some reason though, I've always peeled turnips, but now wonder if that's necessary. I'm not talking about the large waxed rutabagas, which you really have to peel to get rid of that waxed skin, but the small purple-top white turnips.

To peel or not to peel, that is the question.

BreezyCooking is offline   Reply With Quote
Old 10-15-2007, 07:43 PM   #2
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I generally peel all root vegetables (except for potatoes depending on how they will be used) especially if they have fine hair roots on them. I have an adversion to flossing with the food I'm eating.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-15-2007, 07:47 PM   #3
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,333
Pretty much the same as Michael, except if I'm making a soup or stew I generally don't peel my potatoes or carrots. I peel white potatoes for mashed unless I want "dirty" mashed potatoes. Usually always peel turnips.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-15-2007, 08:03 PM   #4
Chef Extraordinaire
Uncle Bob's Avatar
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,542
I've peeled every turnip I have ever eaten. However the prospect of trying one not peeled is interesting.
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 10-15-2007, 08:19 PM   #5
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Well, since I was making roasted vegetables to go with my roast chicken, I decided to give unpeeled turnips a try, especially since they were small & fresh. I just cut off the stem & root ends & quartered them. And they were just fine that way.

I'm thinking that if they were larger/older I still might peel them, but I guess their condition plus the cooking method (roasting) made the peeling unnecessary.
BreezyCooking is offline   Reply With Quote
Old 10-15-2007, 08:44 PM   #6
Senior Cook
healthyfoodie's Avatar
Join Date: Aug 2007
Posts: 140
I have usually peeled turnips - don't eat them very often tho. Along the same lines, I spent a good 20 minutes trying to peel an acorn squash today. A few skinned knuckles and sore forearms later, I wondered if I really needed to peel it or if there was a better way. I was thinking, next time I'm getting a butternut squash - no ridges! I was making squash soup. What do you think - peel or no peel?

healthyfoodie is offline   Reply With Quote
Old 10-15-2007, 11:09 PM   #7
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
On the farm we grew turnips and us kids would pull and eat the turnips right in the field
who needs a peeler when your a half mile from the house.
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 10-23-2007, 11:14 PM   #8
Assistant Cook
Join Date: Dec 2006
Posts: 45
I agree that if the turnips are young and small then they don't need to be peeled. Older larger turnips probably should be peeled. Try cooking them unpeeled and see how they turn out. Most of the goodness is supposed to be just under the skin.
Benni is offline   Reply With Quote
Old 10-24-2007, 08:25 AM   #9
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Healthyfoodie - I know what you mean. I once nearly severed a finger just trying to halve an acorn. Still have the scar after over 30 years!

If I were you, I'd probably halve & then oven roast that squash until just tender, then just scoop out the softened flesh for your soup. (I believe you can also microwave it, but that's something I've never personally tried.) Oven-roasting winter squashes for soup works quite well - the flesh remains dry & sweet, & is then super easy to blend with your other ingredients.
BreezyCooking is offline   Reply With Quote
Old 11-15-2012, 12:02 PM   #10
Assistant Cook
Join Date: Nov 2012
Posts: 1
I never peel my turnips no matter what size they are for two reasons. One, they taste the same large or small and two, not everyone likes turnips and the purple hue easliy distinguishes them from the potatoes.
Dayvid is offline   Reply With Quote
Old 11-15-2012, 03:12 PM   #11
Master Chef
Snip 13's Avatar
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
I never peel turnips. I just wash them well. I don't peel veggies if they have good skins, all the nutrients are in the skin!
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 11-15-2012, 04:47 PM   #12
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quite often there is a heavy layer of paraffin wax on the skin. I really don't like the idea of ingesting that. I never have a problem peeling turnips or rutabagas. I cut them in half from pole to pole. Then in half inch slices and peel. Just under the skin is a very light layer in color. Only about 1/8" wide. You should peel that layer off. It is very bitter and often the reason a lot of folks do not like turnip.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-16-2012, 09:52 PM   #13
Chef Extraordinaire
Kylie1969's Avatar
Join Date: Jun 2012
Location: Australia
Posts: 13,114
We dont eat turnips, but with parsnip we peel the skins
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 11-16-2012, 11:42 PM   #14
Assistant Cook
Join Date: Nov 2012
Posts: 3
Always use turnips in soups and stews /casseroles, but peel first not hard with vegie peeler,
grandma25 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 08:28 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.