Learn how turnips are cooked in French cuisine, with detailed recipes, techniques, origins and practical advice from regional experts.
Turnips in French cuisine
Turnips are one of the oldest cultivated root vegetables in Europe. In France, they are called “navets”, and they appear in traditional dishes dating back to the Middle Ages. Turnips are used across regional cuisines, especially in Brittany, Normandy, Alsace, and Provence. They grow easily in temperate climates and are harvested from autumn to early spring, making them common in cold-season French meals.
Their taste is mildly sweet with a slight bitterness, and they are low in calories, with about 28 kcal per 100 g (3.5 oz). They provide vitamin C, potassium, and fiber, and they are economical, costing around €1.80 per kilo (£1.55 / $1.90) in most French markets. They are often cooked in slow stews, vegetable medleys, and broths, but can also be braised, glazed or puréed.
Understanding the ingredient: the French turnip
Types of turnips used in France
There are several kinds of turnips in France, but the most common variety is the ‘navet rond blanc à collet violet’, a white globe-shaped turnip with a purple top. It is mild in flavor and tender when cooked. In Provence, the ‘navet de Milan’ is smaller and sweeter. In the Alps, locals use ‘navets jaunes’, which are yellow-fleshed and slightly earthier.
These varieties are not interchangeable in all recipes. For example, the yellow turnips hold better in stews, while the Milan type is more suited for roasting or glazing.
Seasonality and availability
In France, turnips are harvested from October to March. They are widely available in open-air markets, local shops, and supermarkets. Organic varieties cost about €2.50 per kilo (£2.15 / $2.65). Farmers in the Loire Valley and Brittany grow large quantities for domestic markets.
Turnips keep well in a cool, dry place for up to two weeks. They are often sold with their leafy tops, which can also be cooked like spinach.
Classic French preparations
Turnips in stews and pot-au-feu
One of the most traditional uses of turnips is in pot-au-feu, a slow-cooked beef stew from northern France. The turnips are peeled, cut into chunks and added with leeks, carrots and onions. They are simmered for 3 to 4 hours until tender. In this dish, they absorb the flavor of the broth and complement fatty cuts like brisket or oxtail.
In southern France, turnips are added to lamb stews such as navarin d’agneau, a spring dish that includes young vegetables. Here, turnips are sautéed briefly before being simmered.
Glazed turnips (“navets glacés”)
This is a common side dish served with roasted meats. Turnips are cut into wedges and simmered with butter, sugar, salt, and a little water until caramelized and tender. It takes 25 to 30 minutes. The result is a vegetable with a glossy surface and mild sweetness, often paired with duck or roast pork.
Glazing requires attention: too much heat burns the sugar, while too much water prevents proper caramelization. French chefs recommend using unsalted butter and white sugar, and cooking in a heavy-bottomed sauté pan.
Turnip purée and soups
Turnip purée is common in Parisian bistros and Lyonnaise cuisine. It is made by boiling turnips with potatoes, then blending with butter and milk. This method reduces the bitterness of the turnips. A typical ratio is 3 parts turnips to 1 part potatoes.
In Alsace, turnip soup is often prepared with onion, bacon, and crème fraîche, and served with rustic bread. Turnip soups were once considered food for poor rural families, but they are now found in restaurants offering “cuisine de terroir”.
Regional specialties with turnips
Provence: turnip and olive braise
In Provence, cooks combine turnips with black olives, tomatoes, and garlic, sometimes adding thyme and white wine. The dish is simmered and served with grilled fish or lamb. This method brings a distinct Mediterranean influence, reducing the sharpness of the turnip with salty and aromatic elements.
Savoy and Alps: turnips with cheese
In mountain regions, turnips are boiled, then baked with cream and local cheese such as Beaufort or Tomme de Savoie. This gratin is eaten in winter and often includes nutmeg and garlic. The dairy fat balances the bitterness of the turnip, producing a dense and rich dish.
Modern interpretations in French restaurants
Young French chefs now use turnips in raw carpaccios, fermented pickles, and vegetable tartares. In Paris, restaurant Septime has served raw turnip slices marinated in citrus and olive oil, paired with herbs and sea salt.
In Lyon, chefs at Culina Hortus use turnip ribbons rolled with fresh goat cheese, served cold as a starter. These dishes aim to showcase the turnip’s subtle flavor, avoiding heavy cooking to preserve freshness.
Advantages and limitations of turnip in French cooking
Turnips are versatile and inexpensive, and they absorb flavors well. They suit slow-cooking methods, and work well with fatty meats, butter, and herbs. However, they can retain bitterness if not properly cooked, especially when undercooked or overboiled. The flavor may also be too strong for children or sensitive eaters. This is why French recipes often pair them with sweet, creamy, or salty elements.
They are suitable for vegetarian meals, but their low protein content requires careful menu planning. Turnip dishes are more common in home cooking than in high-end gastronomy, though this is changing with the rise of plant-forward cuisine.
Cooking turnips in French cuisine requires choosing the right variety, using slow or caramelizing techniques, and pairing with strong or creamy flavors. They are part of France’s seasonal cooking culture, especially in winter. Whether glazed, stewed, puréed or baked, turnips reflect the values of French regional cooking: pragmatic, local, and ingredient-focused.
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