Are You Supposed to Eat Turnip Skin? A Guide to Preparing Turnips

December 12, 2025 •

4 min read

Turnips have grown wild in Siberia since the age of the dinosaurs, making them one of the oldest and hardiest vegetables known to man. While turnips may have a reputation for being a humble root vegetable, there's often confusion about how to prepare them, specifically whether to peel the skin.

Quick Summary

The decision to eat turnip skin depends on the vegetable's size and age, as smaller, fresher turnips have thinner, more tender skin. It is safe to eat and even contains beneficial nutrients, but larger or older turnips have tough, bitter skin that is best removed for optimal flavor and texture.

Key Points

Edible and Nutritious: Turnip skin is safe to eat, especially on younger, smaller turnips, and is packed with beneficial vitamins and antioxidants.
Size Matters: For larger or older turnips, the skin can become tough and bitter, so peeling is recommended for better taste and texture.
Purpose-Driven Preparation: When mashing or pureeing turnips, always peel them to ensure a smooth, silky final product.
Clean Thoroughly: Whether you peel or not, always scrub turnips well with a vegetable brush to remove dirt and debris.
Don't Forget the Greens: The leafy tops of the turnip are also edible and highly nutritious, containing more vitamins than the root itself.
Preparation is Adaptable: Different cooking methods, like roasting versus mashing, dictate whether the skin should be left on or removed.

Turnips have long been a versatile and nutritious addition to many cuisines, but the question of whether to eat the skin is a common one. The short answer is yes, turnip skin is edible, but whether you should leave it on depends on a few factors, including the turnip's size, age, and how you plan to cook it. This guide will walk you through everything you need to know about preparing turnips, skin and all.

The Edibility and Nutritional Value of Turnip Skin

Turnip skin, particularly on smaller, younger turnips, is perfectly safe to consume and is rich in nutrients. Many of the vitamins and antioxidants found in the root are concentrated in or just below the skin, so leaving it on can provide an extra nutritional boost. The skin, along with the turnip greens, is a good source of fiber, vitamin C, and glucosinolates, which have been studied for their antioxidant properties.

When to Peel and When to Keep the Skin

Your decision to peel a turnip or not should be based on its size and freshness. Think of it like a carrot; a young, tender carrot rarely needs peeling, whereas an older, larger one can have tougher skin.

For smaller, fresher turnips: These vegetables typically have thin, delicate skin that is not tough or bitter. After a thorough scrub, they can be used whole or chopped with the skin on.
For larger, older turnips: As turnips age and grow, their skin can become thick and woody, developing a sharper, more bitter flavor. In this case, peeling is highly recommended for a better taste and texture.
For specific recipes: If you are mashing or pureeing turnips, peeling is always suggested to achieve a smooth, silky consistency. The tough skin on larger roots can result in a grainy texture.

A Simple Step-by-Step Preparation Guide

Whether you decide to peel or not, proper cleaning is essential. Here's how to prepare your turnips:

Wash thoroughly: Place the turnip under cool running water. Use a vegetable brush to scrub away any dirt or grit, especially if you plan on keeping the skin.
Trim the ends: Use a sharp knife to slice off the top where the greens were attached and the thin, fibrous root at the bottom.
Inspect the skin: Feel the turnip's surface. If it's firm and smooth, especially for a small turnip, the skin is likely tender. If it feels leathery or has many blemishes, it's best to peel.
Peel (if necessary): For larger or older turnips, use a vegetable peeler to remove the tough outer skin, similar to how you would peel a potato.
Cut the turnip: Dice, slice, or cut into wedges according to your recipe. For even cooking, ensure all pieces are a similar size.

Cooking Methods for Turnips (with and without skin)

Different cooking methods can highlight the strengths of both peeled and unpeeled turnips. Here is a comparison of some popular methods:


Cooking Method	Best for Skin-On?	Best for Skin-Off?	Key Benefits
Roasting	Yes, especially smaller turnips.	Yes, larger chunks caramelize nicely.	Skin-on adds rustic texture; skin-off creates a softer, more uniform bite.
Mashing	No, always peel.	Yes, always peel for a creamy consistency.	Ensures a smooth, silky purée without fibrous bits.
Soups/Stews	Yes, if using young turnips.	Yes, if using large or older turnips.	Skin-on can hold its shape better, while peeled turnips will meld seamlessly into the broth.
Sautéing	Yes, if skin is thin and tender.	Yes, for a delicate texture.	Skin-on provides a slightly more rustic finish; skin-off ensures a consistently soft result.
Raw (salads)	Yes, when grated finely.	Not applicable, must be peeled for salads.	Raw turnips add a crisp, peppery bite. Peeling is essential for a pleasant texture.

Utilizing Turnip Greens

It's important to remember that the edible part of the turnip isn't just the root. The leafy green tops are also highly nutritious and can be cooked similarly to other leafy vegetables like kale or spinach. Sauté them with garlic and olive oil, or wilt them into a soup. The greens are particularly rich in vitamins A, K, and C, as well as folate, and are worth saving from the compost heap.

Conclusion: Your Personal Preference Matters

The decision of whether to eat turnip skin ultimately comes down to personal preference for flavor and texture, combined with the turnip's maturity. For smaller, fresher turnips, keeping the skin is a great way to maximize nutrients and add a pleasant, rustic texture. For older, larger turnips or for dishes that require a perfectly smooth consistency, peeling is the way to go. By considering these factors, you can enjoy the full potential of this versatile vegetable in all its forms.

Frequently Asked Questions

No, peeling is not always necessary. Smaller, younger turnips have tender skin that is delicious when cooked, while larger or older turnips are best peeled to remove their tougher, more bitter outer layer.

The bitterness of turnip skin depends on the turnip's age. The skin on younger turnips is typically mild, while the skin on larger, older turnips can develop a sharp, bitter aftertaste.

Inspect and feel the skin. If it feels thin, smooth, and tender, you can leave it on. If it feels thick, waxy, or leathery, and especially if the turnip is large, it's best to peel it.

For unpeeled turnips, scrub them thoroughly under cool running water with a stiff vegetable brush to remove all dirt and debris.

Yes, turnip skin contains a concentration of many valuable nutrients, including fiber and vitamin C. Leaving the skin on can provide additional nutritional benefits.

No, it is not recommended to use unpeeled turnips for mashing. The skin, particularly on older turnips, can create an undesirable fibrous texture in your mash or puree.

Yes, turnip greens are not only edible but also highly nutritious. They can be cooked like other leafy greens, such as spinach or kale, by sautéing or adding them to soups.