How to Cook French-Fried Turnips

by Jordan Whitehouse
Use fresh, large turnips for more pungent fries.

Use fresh, large turnips for more pungent fries.

Turnips might not be in the same vegetable family as potatoes, but, like them, they pack a punch of Vitamin C. According to the United States Department of Agriculture, a 1/2 cup of turnips provides 15 percent of your daily recommended requirement. Like most potatoes, you can cook turnips in a variety of ways. You can slow-roast them or cook them quickly on high heat on your stove top. Turnip fries cook fast; when you cook them correctly, they have that familiar golden-brown, salty exterior and soft, starchy inside reminiscent of a potato.


Chop the hard brown tops off the turnips and any roots at the bottom. Wash the turnips in cool water, scrubbing with a vegetable brush if necessary.

Use a potato peeler to remove as much of the turnips' skin as possible. Cut them into 1/4-inch thick slices about 2 inches long.

Place the turnip slices in a bowl; add about 1/4 cup of olive oil to the bowl per cup of turnips, salt and pepper to taste, and any additional seasonings you prefer, such as Cajun seasoning or garlic powder.

Mix the turnip, oil and seasonings with your hands. Wash your hands.

Frying Pan Method

Preheat the frying pan to medium.

Dump the turnip slices into the warm pan and use tongs ensure each lays flat on the bottom.

Drizzle any remaining oil and seasonings from the bowl over the turnip slices.

Fry the slices for about 7 minutes per side or until the outside is golden brown and the inside is tender and slightly mushy.

Place the finished turnip fries on the cutting board and pat them with paper towels to remove any excess oil. Serve right away.

Oven Method

Preheat the oven to 425 degrees Fahrenheit.

Dump the turnip slices onto a baking sheet and use tongs to ensure each is laying flat. Drizzle oil and seasonings onto the fries.

Place the baking sheet on the middle rack of the oven; bake the turnip fries for about 10 minutes per side or until the outside is golden brown and the inside is tender and slightly mushy.

Remove the baking sheet from the oven, dump the fries on a clean cutting board and pat dry with paper towel to remove any excess oil. Serve right away.

Items you will need

  • Paper towel
  • Potato peeler
  • Cutting board
  • Knife
  • Bowl
  • Salt
  • Pepper
  • Olive oil
  • Frying pan
  • Tongs
  • Baking sheet


  • The USDA recommends seasoning turnips with dried rosemary, thyme, basil, cinnamon, ground ginger or cumin.
  • You can reheat turnip fries in a pan or in the oven, but they taste best when eaten right away.


  • Use an oil with a high-smoke point, such as most olive oils, to avoid burning the fries.
  • Freeze cooked turnips in an airtight container after they cool to room temperature.

About the Author

Based in Halifax, Nova Scotia, Jordan Whitehouse has been writing on food and drink, small business, and community development since 2004. His work has appeared in a wide range of online and print publications across Canada, including Atlantic Business Magazine, The Grid and Halifax Magazine. Whitehouse studied English literature and psychology at Queen's University, and book and magazine publishing at Centennial College.

Photo Credits

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