Turnips grow in cool weather, so I always think of this as a spring or fall side to roasts and poultry.  However, turnips are a storage vegetable – so they are available and tasty year round.  I like the small all white Japanese variety that I grow in the garden best, but any turnip will work here.  If you are using the traditional purple topped turnips, you may want to peel them before cutting into wedges.  This recipe is naturally gluten free and can be made vegan by substituting non-dairy cream cheese and milk for the real things.

  • 2 cups turnips, cut into wedges (about 3 large)
  • 1 1/2 tablespoons butter
  • 4 ounces cream cheese, regular or chive
  • 1 1/2 tablespoons prepared horseradish
  • 1 clove garlic, minced
  • 1 cup milk
  • chives for garnish – about 1/4 cup, chopped
  • Kosher Salt and freshly cracked black pepper
  1. Melt the butter in a large skillet over medium heat.  Add the turnips and turn to coat in the deliciousness.  Season with salt and pepper and let cook until beginning to brown on the edges, 5 – 8 minutes.
  2. Add the garlic and cook until fragrant, about 1 minutes.
  3. Stir in the cream cheese, milk and horseradish.  Simmer for about 5 more minutes, until the turnips are al dente and the sauce is nice and creamy.  Taste for seasoning – bland food is sad food!
  4. Pour into a pretty bowl and garnish with chopped chives