Allergen note
Turnip allergy is rare, so it makes a good early vegetable from around 6 months. It belongs to the cabbage and mustard family; if your child has a known mustard allergy, ask your pediatrician before offering it, and watch for rash or vomiting the first time.
How to serve
At 6–8 months, offer smooth or lightly mashed turnip, or soft-cooked wedges about the size of an adult finger to hold. From 9–12 months, serve small, soft cubes or turnip mashed with potato or carrot. Toddlers can share soft roasted turnip from the family meal.
Preparation
Peel turnips, since the skin of larger ones is tough and can taste bitter; small young turnips are milder and sweeter. Steam, boil or roast until a fork slides in easily, then mash with breast milk, formula or a little olive oil, with no added salt.
Texture and choking risk
Raw turnip is hard and crunchy, which makes it a choking hazard for babies and young toddlers. Cook it until it squishes easily between your fingers, offer raw turnip only finely grated once your child chews well, and always supervise meals.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries turnip, note any reaction and see it in the allergen tracker.
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