Cooking with Gilfeather Turnips

Learn more about the Gilfeather Turnip here.

Gilfeather Turnip Latkes

Easy and fast to make. Great as a side dish, or, if you make small latkes, as an appetizer.


1 large Gilfeather Turnip—washed, peeled and grated (about 5 cups, grated)

3/4 cup (or more) vegetable oil for frying

2 eggs, lightly beaten

3/4 cup flour

2 scallions, white and green parts, chopped fine

salt and pepper


Turnip Latkes
Turnip latkes. Photos courtesy of Friends of the Wardsboro Library

In a large bowl mix together the raw grated turnips, eggs, scallions, flour, salt and pepper. It will be a lumpy batter. Heat oil in a deep, 12-inch non-stick skillet. Oil should be hot, but not yet at the smoking point. Working in batches of four at a time, spoon about 1/8 cup of the mixture into the oil. Flatten each one with the back of a spoon. Cook until golden brown, about 2 to 3 minutes per side. Transfer to paper towels to drain excess oil. Serve with Vermont applesauce or Vermont maple syrup.

Cheddar Cheesy Gilfeather Turnips

Something different to add to the Thanksgiving menu.


1 medium-sized Gilfeather Turnip, washed, peeled, chopped (about 2 pounds)

½ to ¾ cup Vermont cheddar cheese, grated

salt and pepper


In a large pot (do not use aluminum cookware), cover the turnips with lightly salted water and cook until tender — about 20 minutes. Drain. In a warm bowl, thoroughly mash the turnips, fold in the grated cheddar, and season with salt and pepper.

— Selections from “The Gilfeather Turnip Cookbook,” Third Edition, 2016. A fundraising publication, available at the Gilfeather Turnip Festival and at the Wardsboro Public Library, or order a copy online at Hand-bound with twig and twine, 200 pages, paperback, 8½” by 5½”. One recipe per page, easy to read.

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