The side dish of white turnips is tasty and very quick to prepare. White turnips are slightly bitter and go very well with carrots; adding rosemary and garlic gives you a flavorful side ready in no time, since these turnips are more tender than the red ones.
Did you know you can eat white turnips raw? Try slicing them thinly with a mandoline and dress them with oil, lemon and black pepper — you’ll see how delicious they are. Zero hassle, as I call these super quick recipes.
Below, as always, I leave you some other recipes to try; then, as always, let’s see how to prepare the side dish of white turnips right after the photo 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 143.61 (Kcal)
- Carbohydrates 17.49 (g) of which sugars 10.70 (g)
- Proteins 2.51 (g)
- Fat 7.31 (g) of which saturated 1.05 (g)of which unsaturated 0.17 (g)
- Fibers 6.79 (g)
- Sodium 396.54 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for side dish of white turnips
- 1.1 lb turnips (white)
- 1.1 lb carrots
- 2 cloves garlic
- 2 sprigs rosemary
- 2 tbsp extra virgin olive oil
- 2 pinches salt
Preparation of side dish of white turnips and carrots
To prepare the side dish of white turnips, first wash the turnips and carrots, then peel them with a vegetable peeler.
Cut the carrots in half and then into pieces roughly the size you prefer; halve each turnip and then cut it into chunks similar in size to the carrots.
In a large pan heat the extra virgin olive oil and sauté the whole garlic cloves with their skins on, crushed with the palm of your hand.
After 2 or 3 minutes add both the turnips and the carrots and let them brown on one side, then shake the pan to turn them.
Cook the turnip side dish for at least 20 minutes, stirring often so they brown on all sides.
When cooked, season with salt and garnish with sprigs of rosemary.
To roast the white turnips in the oven, once cut place them together with the carrots on a baking tray lined with parchment paper and drizzle with extra virgin olive oil.
Bake on the middle rack of a preheated oven at 392°F, conventional mode (no fan), for at least 20 minutes, turning halfway through so the vegetables brown on all sides.
How to store the side dish of white turnips
You can store it in the refrigerator in an airtight container for 2 days.
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