Yesterday, when pulling up a turnip and looking at it’s size I decided I needed to do something about them. So today I went out and pulled all of the big ones. It seemed that when they got bigger and tougher the root maggots made less damage on them. That’s my theory at least.
I peeled them and then chopped the turnips into small 1/2 inch cubes. After that was done, I put them into boiling water, covered the pot, and blanched the cubes for two minutes. When the blanching was finished, I dumped them into a pot of cold water for three minutes before placing the turnip cubes into the freezer containers. There ended up being a little over 2 quarts. It’s not much, but it will still be nice come winter time when I make soup.
You need to blanch the turnips so the enzymes and bacteria get killed. Otherwise your turnips will lose their nutrients, flavor, and texture. I knew you were supposed to do this with broccoli but didn’t realize that turnips would need it done also. Thankfully I looked it up before I embarked on freezing them.
Aggie decided that she really liked turnips and got into the bag holding the leaves. By the time she had finished the entire bag was emptied and the contents were all over the floor.