Baking soda is a versatile kitchen staple that has many uses beyond baking. One interesting use is adding it to turnips while cooking. But why put baking soda in turnips in the first place? There are a few good reasons.
Tenderizes the Turnips
One of the main benefits of putting baking soda in turnips is that it helps tenderize them. Turnips have a naturally firm, dense texture. The baking soda softens the vegetable’s cell walls through a chemical reaction, allowing it to become more tender when cooked.
Here’s a look at how it works:
Baking soda is a base with a high pH. When it dissolves in water, it releases alkaline ions. These ions break down pectin and cellulose fibers in plant cell walls. Pectin and cellulose fibers are what make vegetables like turnips crunchy. By breaking down some of these fibers, baking soda allows the turnip’s cell walls to separate and soften.
This makes the turnips easier to chew and digest. Their texture transforms from crunchy raw to velvety soft when cooked with baking soda.
Brings Out Sweetness
Another benefit of cooking turnips with baking soda is that it accentuates their natural sweetness. Turnips contain some natural sugars that get locked away by the vegetable’s rigid cell walls.
When baking soda tenderizes turnip cell walls, those sugars are released and able to express their sweetness. The turnips will taste sweeter with a balance of floral and earthy flavors.
Neutralizes Strong Flavors
Some people find the flavor of turnips to be too overpowering or bitter on their own. Baking soda can help neutralize these pungent qualities.
The alkalinity provided by baking soda balances out turnips’ sharper tastes. It minimizes any harsh bitterness or peppery kick. This allows the turnip’s more delicate, sweet notes to come through.
Improves Nutrient Absorption
Tenderizing turnip cell walls doesn’t just affect texture and taste. It also allows us to absorb more nutrients from the vegetable when we eat it.
Some nutrients in produce are trapped within tough cell walls. Breaking down those walls through cooking makes it easier for the nutrients to be released and absorbed by the body.
For example, research shows baking soda-boiled carrots have higher levels of the antioxidant beta-carotene available than regular boiled carrots. The same should apply to turnips.
How to Add Baking Soda When Cooking Turnips
Adding a pinch of baking soda is an easy way to enhance turnips while cooking them. Here are a few methods you can try:
- When boiling or sautéing turnips, add 1/4 tsp baking soda per 1 lb of turnips to the cooking water or pan.
- Roast turnip wedges or cubes tossed with olive oil and 1/4 tsp baking soda for 30-40 minutes until tender.
- Simmer turnips in homemade or canned stock with 1/4 tsp baking soda per lb of turnips until soft.
- Puree steamed turnips with a splash of milk and baking soda for a velvety soup.
- Grate raw turnips and mix with dressing made with oil, lemon juice, salt, and a pinch of baking soda.
How Baking Soda Affects Different Cooking Methods
Using baking soda with turnips works for various cooking methods. Here is how it makes a difference for some popular ways of cooking turnips:
| Cooking Method | Effect of Adding Baking Soda |
|---|---|
| Boiling | Softens turnips and enhances sweetness |
| Roasting | Promotes caramelization and tender interior |
| Simmering in soup | Allows turnips to melt into the broth |
| Pureeing | Creates silkier texture |
| Eating Raw | Balances flavor in slaws and salads |
As you can see, baking soda offers advantages for turnips whether they are cooked or raw. Adjust the amount based on quantity cooked and personal taste preferences.
Pro Tips for Cooking with Baking Soda
Get the most out of using baking soda with turnips by following these handy tips:
- Don’t overdo it – A little baking soda goes a long way. Use sparingly to avoid soapy flavor.
- Add at the right time – Introduce baking soda early on for the most tenderizing power.
- Combine with acid – Pair baking soda with a splash of lemon juice or vinegar to trigger a tenderizing reaction.
- Use fresh baking soda – Old, ineffective baking soda won’t have the desired effect.
- Rinse after soaking – If soaking turnips in water with baking soda, be sure to rinse well before cooking.
Turnip Varieties that Work Well with Baking Soda
All types of turnips respond nicely to baking soda. But smaller, younger turnips tend to be the most ideal. Here are some top varieties to cook with baking soda:
- Baby turnips – Tiny and tender with delicate flavor.
- Tokyo turnips – Sweet Japanese hybrid variety.
- Scarlet turnips – Lovely pink-ringed heirloom.
- Golden turnips – Sweet, small yellow round turnips.
- Hakurei turnips – Tender and juicy white salad turnip.
Larger, more mature turnips can also benefit from baking soda. Just increase the amount since they have more thick cell walls to break down.
Turnip Dishes that Are Great with Baking Soda
Baking soda-enhanced turnips can be incorporated into all sorts of delicious dishes like:
- Mashed turnips – Fluffy, velvety baked turnip puree
- Turnip gratin – Creamy au gratin with crunchy topping
- Ginger glazed turnips – Turnips caramelized in a sweet ginger sauce
- Turnip soup – Pureed or chunky soup with turnips as star ingredient
- Roasted turnip salad – Turnip wedges roasted with herbs and olive oil
The tenderized texture and sweetened flavor from baking soda makes turnips an excellent addition to casseroles, sides, salads, and more.
Nutritional Benefits
Turnips cooked with baking soda are nutritious as well as delicious. Turnips provide antioxidants, vitamin C, vitamin B6, fiber and manganese. Some health benefits include:
- Lowering inflammation
- Supporting immune function
- Promoting heart health
- Aiding digestion
- Building strong bones
The baking soda enables you to access more of these nutrients from the softened turnip cells. Turnip greens are also highly nutritious when sautéed with a bit of baking soda.
Possible Downsides of Putting Baking Soda in Turnips
Cooking with baking soda is generally recognized as safe, but there are a few potential downsides to consider:
- Changes the flavor – Baking soda does alter turnips’ natural taste, which some people may dislike.
- Reacts with other ingredients – Baking soda can interact with ingredients like vinegar, brown sugar, and milk to cause foaming or overflow.
- Adds sodium – Baking soda contains sodium, something people on low-sodium diets need to account for.
- Changes alkalinity – Eating many alkalizing foods to balance pH may not be advisable for all individuals.
As long as you use a modest amount of baking soda and account for dietary restrictions, it should be fine for most people. But consult your healthcare provider if you have concerns.
The Bottom Line
Cooking turnips with baking soda is an easy kitchen hack to tenderize their texture, unlock their sweetness, and neutralize any harshness. A tiny pinch softens up the turnip’s cell walls via a chemical reaction, allowing for better texture and flavor.
Baking soda works its magic on turnips whether they are boiled, sautéed, roasted or eaten raw. Just be careful not to overdo it. When used properly, baking soda can transform turnips from crunchy and overpowering to velvety, balanced and sweet – a tasty vegetable to enjoy in all sorts of dishes.