Q&A for How to Freeze Turnips

If you want to thaw it quickly, you can put it in the sink under cool running water — the motion of the water is going to help it be warmer than the frozen food. This isn't the most efficient way, though, since you'll be throwing away a lot of water.

Yes, you can. Just make sure they have been fully defrosted before cooking them.

Yes, you can. Put in a freezer bag and keep for no longer than 3 months before use.

If you like your vegetables pristine and peeled, you can certainly peel them.

It depends on how you want them to taste. Some people think they taste best if frozen in juice.

Blanching is briefly putting vegetables in boiling water, then moving them to an ice bath.

Yes. Salt helps to maintain color and improve the flavor. You can add two or three tablespoons.

You just need to cook them until they are slightly soft, then you can freeze them without having any issues.

Yes, you need to blanch them so as to prevent the leaves from undergoing the enzymatic reaction and the subsequent loss of colour, taste and flavour.

You can cook directly from frozen - lengthen the cooking time by 50% (so 15 minutes becomes 22, 30 becomes 45, one hour becomes 1:30, etc.).

Luckily, turnips freeze well and can be frozen a few different ways: diced and blanched, cooked and mashed, or roasted. Whether you have a few turnips or dozens, the freezer is an excellent way to preserve them.

Turnips freeze well, including when grated. The freezing type works the same, whether diced, blanched, cooked, mashed, roasted or grated.

Turnips are a root vegetable that is common in the cold months as that is when they are at their prime. Luckily, turnips freeze well and can be frozen in a few different ways: diced and blanched, cooked and mashed, or roasted. Whether you have a few turnips or dozens, the freezer is an excellent way to preserve them.

You can, but the pieces could turn black (this doesn't make them inedible, even if they look it) and it could change their flavor too. For a lot of vegetables, turnips included, blanching is best.

Yes, you can. Keep in mind that this might affect the texture (frozen roast turnips won't be as crispy as freshly roasted turnips, for example).

2 halves from a turnip should take longer, blanch about 20 to 30 minutes, make sure to use hot water.

Yes, it’ll freeze more easily due to heat on the water, put the turnips in a freezer bag, an airlock bag or container, then add it into the freezer.

Yes, you can freeze turnips and vegetables. For this, you just need to take a bag of food and put them inside, tie a knot and then take them to the freezer. This lasts on average 3 months.

No, because the enzymes in them will make them go bad before you can use them.

Yes, because if you don't, the enzymes in them will make the turnips go bad before you can use them.

Yes, blanching is necessary. It is critical to stop enzymes from causing the turnips to lose their flavor, color, and texture, making them perfect for freezing.