Cream of Turnip Soup

This one is an awesome soup to make on those chilly fall and winter nights! It's also a personal favourite of many of the Cooper's staff. 



2 medium onions, finely diced

2 stalks of celery, finely chopped

2 cloves minced garlic

4 cups diced turnip

1 medium potato, diced

3 cups chicken stock

tbsp sugar

1/4 tbsp pepper

2 cups cream


  • Cook all of the above for 30 minutes, simmering on medium heat
  • Cool slightly and process in blender until smooth
  • Return to pot and stir in cream. DO NOT boil
  • Stir gently and heat to serving temperature
  • While soup is cooking, fry 4 slices of bacon until crisp
  • Crumble and garnish soup when served

Oven Roasted Turnip Fries

Tamara Stimpson

My kids love these just as much as sweet potato or regular potato fries! Toss all three together and you've got something that's even better!



2 turnips, peeled and cut into 1/4" thick strips

2 tbsp extra virgin olive oil

3 tsp sea salt


  • Preheat oven to 375F and line a rimmed baking sheet with parchment paper to prevent sticking and burning.
  • Toss turnip fries with the other two ingredients in a medium sized bowl and lay in a single layer on the baking sheet.
  • Place in oven and turn once they begin to go a golden brown (approximately 10 to 12 minutes). Once both sides are brown, remove from oven, serve and ENJOY!