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How to Peel and Cut Turnips
How do you cut turnips? Trim off the top and root end so the turnip sits flat, peel it with a peeler or knife, cut it in half through the root end, lay the halves flat, and cut into slices, sticks, cubes or wedges. Our pick is the Dalstrong Gladiator 8" Chef Knife ($79), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Turnips are firm and round, and a sturdy, sharp chef knife cuts through them in controlled strokes without wedging.
Turnips are an underrated winter vegetable: peppery when raw, mellow and sweet when roasted.
Cuts and uses
| Cut | Size | Use |
|---|---|---|
| Cubes | 3/4" to 1" | Roasting, stews, mash |
| Wedges | Sixths or eighths | Roasting |
| Sticks | 1/2" thick | Oven "fries" |
| Thin slices | 1/8" | Gratins, raw salads, pickles |
Step by step
1. Trim. Cut off the leafy top (save the greens) and the root tail.
2. Peel. Small young turnips can be scrubbed and left unpeeled. Larger ones have tougher skin: use a peeler, or stand the turnip on a flat end and cut the skin away in strips following the curve.
3. Halve. Cut straight down through the center so you have two flat-sided halves.
4. Cut to shape. Lay each half flat. Slice into planks, then sticks, then cubes, or cut wedges from the center out.
Turnip greens
Turnip greens are tasty cooked like collards or mustard greens. Wash well, strip the leaves from tough stems, and slice them into ribbons. See how to cut collard greens for the stack-and-roll method.
Turnip vs rutabaga
Turnips are usually white with a purple top and are smaller; rutabagas are larger, with yellowish flesh and often a waxed skin. Rutabagas are denser and need more effort to cut. Our rutabaga guide covers them.
Cooking ideas
- Roasted: cubes or wedges with oil, salt and thyme until golden.
- Mashed: boiled with potatoes and mashed with butter.
- Raw: thin slices or matchsticks in salads.
- Soups: cubes simmered in stews and broths.
Buying and storing
Choose small to medium turnips that feel heavy for their size, with smooth skin. Remove the greens before storing, since they draw moisture from the root, and keep both in the fridge.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for cutting turnips?
A sturdy chef's knife. The Dalstrong Gladiator 8" Chef Knife ($79) cuts firm turnips cleanly without wedging.
Do you need to peel turnips?
Small young turnips can be scrubbed; larger ones have tougher skin that's best peeled.
Can you eat turnip greens?
Yes. Cook them like collards or mustard greens.
What's the difference between a turnip and a rutabaga?
Rutabagas are larger and denser, with yellowish flesh.
How big should turnip cubes be for roasting?
About 3/4" to 1" so they cook evenly.
