Vegetable Selection

• Harvest turnip roots when the vegetables are tender, mild and medium sized. The vegetables should measure about 2 to 3 inches in diameter. Turnips are often left in the ground through the fall frost and tend to develop a sweeter flavor in the cold ground. Avoid injuring the vegetable during harvest.
  
  

Preparation

• After washing and peeling the turnip roots, cut them into ½-inch cubes. Prior to freezing, the vegetable has to be blanched. Blanching refers to a process of exposing the vegetable to boiling water for a short time to kill the enzymes and bacteria that can destroy nutrients over extended storage. Boil water in a large pot and boil the turnip cubes for two minutes. Remove the cubes and place immediately in ice water for two to three minutes. Drain water.
  
  

Bagging

• When the vegetables have cooled, use airtight bags for storing in the freezer. Remove all the air from the bag before you seal it. A good way to do this is to put a straw halfway inside the bag at a corner and seal the bag all the way to the straw. Now suck out all the air using the straw, then close the bag entirely. Turnips keep for up to nine months in the freezer.
  
  

Mashing

• Turnip roots can also be frozen in the mashed form. Cook the turnip roots in boiling water until soft. Run through a large-hole sieve to mash or grind in the food processor. Let mashed vegetables cool before placing in airtight bags and freezing. Mashed turnips also keep in the freezer for up to nine months.