Have you tried turnip rice? It's low carb and just as easy to make as cauliflower rice – and can be served for lunch or as a side dish!
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When my son asked what I was making and I said “turnip rice” he laughed, and then said “wait, really?!?” Because I'll admit, it DOES sound rather odd! But if you're used to making cauliflower rice – it isn't such a stretch of the imagination. And the method is very similar and riced turnip is just as versatile.
Check out the best low carb rice alternatives!
What's in this Article?
Turnip Rice vs Cauliflower Rice
Weight for weight, turnips contain more carbohydrates than cauliflower. For the recipe below I used three medium turnips, which weighed about 14 oz total after they were peeled. The net carb count for these is 12g. The same weight of cauliflower contains 7g net carbs. And here's another comparison – 14 oz cooked rice is over 110g net carbs!
So you might prefer to stick with cauli rice. But I know many people who don't like the taste of cauliflower – or have what I'm going to call cauli-fatigue! Plus I think that the taste of turnips is much more interesting than cauliflower, and makes a nice change if nothing else.
How to Make Turnip Rice
Peel the turnips and roughly chop them.
Place the turnips into a blender, and cover them up to about three quarters of the way with water.
Pulse a few times until rice has formed – it doesn't take long. Drain through a fine mesh sieve and ta-da – turnip rice!
The rice can be frozen so it's easy to prepare it advance if needed.
How to Cook Turnip Rice
Turnip rice can be cooked via many methods! Place it in a microwave-safe bowl, add a little water, cover, and cook until tender. Or, you could boil it like you would do regular rice – although no need to rinse it. My preferred method is to sauté it with crispy bacon, garlic, and rosemary. The result is a very savory and earthy flavor – try it!
Chop some bacon and cook it in a cast iron skillet (or non-stick pan) until crispy. Remove the bacon but keep the bacon fat. Add some vegetable stock, chicken broth, or dry white wine to the skillet to deglaze, then add the riced turnip and garlic.
Cook for 10-12 minutes over a medium heat or until cooked to your liking, stirring occasionally. Return the bacon to the pan and taste for seasoning – I like to add a little salt and a generous amount of black pepper. Sprinkle the dish with some chopped fresh rosemary, and serve.
This recipe makes a lovely lunch or supper for two or a side dish for three people. And it reheats really well too! Here's a close up:
- 3 medium turnips (approx 14 oz total), peeled and trimmed
- cold water
- 4 slices bacon, chopped
- ¼ cup vegetable stock, chicken broth, or dry white wine
- 1 tsp garlic paste or minced garlic
- salt and black pepper
- 1 tsp chopped fresh rosemary
- Place the turnips into a blender, and cover them up to about three quarters of the way with water. Pulse a few times until rice has formed - it doesn't take long. Drain through a fine mesh sieve and set aside.
- Chop the bacon and cook it in a cast iron skillet (or non stick pan) until crispy. Remove the bacon but keep the bacon fat.
- Add the broth or wine to the skillet to deglaze, then add the riced turnip and garlic. Cook for 10-12 minutes over a medium heat or until cooked to your liking, stirring occasionally.
- Return the bacon to the pan and taste for seasoning. Sprinkle the dish with the rosemary, and serve.
7g net carbs per serving based on two portions
4.8g net carbs per serving based on three portions
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 155Total Fat 8gSaturated Fat 3gCholesterol 23mgSodium 668mgCarbohydrates 11gNet Carbohydrates 7gFiber 4gSugar 6gProtein 9g
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