How to refrigerate or freeze turnips!
Here are some tips on how to store the turnips you buy when you can't use them right away. For both refrigerated and frozen storage, the key is to first separate the roots from the leaves.
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Raw materials
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fringe |
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What to use
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Knife, cutting board, kitchen paper, saran wrap, zipper bag, plastic bag |
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Working hours
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10minutes
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1.
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Separate the roots and leaves of the turnip. |
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2.
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Peel and cut into bite-size pieces. |
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3.
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Put in a zippered bag and put in the freezer. |
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4.
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Separate the leaves into hard stem and soft leaf parts, and cut each into bite-size pieces. |
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5.
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Put in a zippered bag and put in the freezer. |
Kabu (turnips) are sweeter in winter. They are often sold in bundles of several pieces, and it is not always possible to eat them right away. In this issue, we will show you how to refrigerate or freeze turnips to prolong their flavor! Just by following a few simple tips, you can prolong the freshness of your turnips.
Stay fresh longer! How to Store Turnips
Refrigerating turnips
When you buy turnips, cut them off from the base of the stem first, because they tend to get soggy if the leaves are left attached.
The leaves are also nutritious and tasty, so do not discard them. Wrap the root, stem, and leaves in damp kitchen paper.
Place each in a plastic bag and store in the vegetable compartment. It is recommended to eat up the leaves within 2 to 3 days and the roots within 4 to 5 days.
Freezing and storing turnips
First, separate the roots from the leaves. Wash and peel the root part, and cut it into bite-size pieces such as half-moon slices or wedges.
Put them in a zipper bag (freezer bag) and close the zipper tightly.
If you don't feel like cutting, or if you just want to freeze the whole thing and haven't decided what to do with it yet, you can also freeze the whole thing.
First, peel the capsicum, wrap tightly in plastic wrap, place in a zipper bag, and put in the freezer. They will keep for about one month. When you are ready to use them, you can either cut them into pieces and cook them after they are half-thawed under running water, or you can cook them frozen whole in the microwave.
The separated turnip leaves, on the other hand, are further divided into the hard stem part and the soft leaf part, and each is cut into pieces of convenient size.
Put them in a zipper bag, lay them flat, and store them in the freezer. This too should be used up within a month or so.
Kabobs are delicious raw, stir-fried, or simmered. Store them well while they are still fresh, and enjoy both the roots and leaves!