We’re Cooking Turnips!

It’s turnip season in South Louisiana and Rienzi Market is overflowing with these winter beauties. If you’re looking for some inspiration, our market coordinator Kimber is cooking up this recipe from Farm Fresh Southern Cooking to feature this nutritious root vegetable.

TURNIPS // Vitamin Quick Facts:

  • Vitamin B6
  • Folate
  • Calcium
  • Potassium
  • Copper
  • Dietary Fiber
  • Vitamin C
  • Manganese


Mixed Peppered Turnips
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  1. 2 lbs turnips, peeled and cubed
  2. 2 new potatoes, unpeeled and cubed
  3. 1 bay leaf
  4. 4 cups vegetable stock or water
  5. 2 tablespoons bacon drippings (or butter or ghee)
  6. 1 white onion, peeled and chopped
  7. 1/2 teaspoon kosher salt
  8. 1/2 teaspoon black pepper
  9. 1/4 teaspoon cayenne pepper
  10. 1 tablespoon chopped fresh parsley (or rosemary)
  1. Combine the turnips, potatoes, bay leaf, and stock in a large Dutch oven over medium-high heat.
  2. Bring to a boil, cover, and reduce heat to medium-low.
  3. Simmer for 20 minutes or until the vegetables are tender.
  4. Meanwhile, place the drippings in a medium skillet over medium heat. Add the onions and sauté 5 minutes, stirring frequently.
  5. Drain turnip mixture and discard bay leaf.
  6. Transfer to serving bowl.
  7. Add onions and pan drippings, tossing gently.
  8. Sprinkle with salt, pepper, cayenne and parsley.
  9. Toss slightly and serve warm
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