Picking your own turnip in the Netherlands is a fresh, hands-on way to connect with nature—whether solo or with loved ones. There’s something satisfying about pulling these earthy gems from the soil, their crisp leaves and sturdy roots a small reward for the effort. The farm air, the dirt under your nails, and the laughter shared while filling your basket make it a memorable outing.
Once home, turnips shine in the kitchen. Their peppery sweetness works raw in salads or cooked into comforting dishes. Try them roasted with honey and thyme for caramelized edges, or mashed with butter and a pinch of nutmeg for a twist on classic comfort food. For something lighter, slice them thin and pickle with apple cider vinegar, mustard seeds, and a touch of sugar.
If you’re feeling adventurous, blend turnip greens into a vibrant pesto (swap basil for the greens, add garlic, pine nuts, and Parmesan), or simmer the roots in a hearty soup with leeks and potatoes. For a refreshing drink, grate a small turnip into a spicy-sweet cocktail with vodka, ginger syrup, and a splash of lime—shake well and strain over ice.
Decorating with turnips? Their greens make a rustic centerpiece in a mason jar, while the roots—carved or painted—can double as quirky autumn ornaments. And don’t forget the greens: steep them for a mild, earthy tea with a drizzle of honey.
From field to table (or vase), turnips offer a little bit of everything—texture, flavor, and a touch of creativity.