The most common type of turnip is mostly white-skinned apart from the upper 1/4 – 1/2 inch, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. The interior flesh is entirely white.
Both leaves and root have a pungent flavor similar to raw cabbage or radishes that becomes mild after cooking.
Turnip roots can vary in size. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested. Most baby turnips can be eaten whole, including their leaves. Their flavor is mild, so they can be eaten raw in salads like radishes.
Turnip root is a Brassica crop and has been used as a vegetable for human consumption in Europe since prehistoric times. This root vegetable has been found all over Europe and Asia for centuries.
Choose heavy, solid, smooth skinned roots, lightness indicates that they are overblown, hollow and woody inside. Choose young small bulbs as they are most tender.
Turnips keep well; cut the greens and bag them separately from the roots in a perforated plastic bag placing them in a vegetable crisper where it is cool and moist. Use within a week or so.
Scrub turnips with a vegetable brush before cooking.
After cleaning, trim the leaf end and slice off the root end. Larger turnips should be peeled, but baby turnips—those less than 2 inches in diameter—can be cooked without peeling. Turnips can be eaten raw, either sliced, diced, or julienned. The can be boiled, roasted or microwaved.
When cooking this delicate root, cook only to the just tender point; avoid overcooking them as sweetness will diminish.
- Serve turnip strips as part of your vegetable platter.
- Create turnip relish, salsa, or slaw by adding shredded or julienne turnips.
- Turnips make a great side dish-add shredded, julienned, or diced turnips to your favorite vegetable stir-fry and sautés.
- Turnips make an excellent addition to any soup or stew.
Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole turnips take about 30 minutes to cook.
Use either whole, unpeeled baby turnips or larger ones, peeled and cut into wedges. Then toss with olive oil, salt, and pepper, and place them on a baking sheet in a single layer. Roast at 375°F until they are tender, about 35 to 45 minutes.
Place turnip cubes, with a few tablespoons of water or stock in a covered microwave-safe casserole and cook on High for about 3 minutes. Then let stand for about 3 minutes before serving.
Good flavors for seasoning turnips include lemon, nutmeg, garlic, cheeses, thyme, parsley, and chervil.
Studies Have Shown the Following Health Benefits
- Lessen Wheezing from Asthma
- Help Prevent Atherosclerosis
- Protect against Heart Disease
- Prevent Bruising
- Help Prevent Cancer
- Help Support the Structure of Capillaries
- Prevent Cataracts
- Lower Homocysteine Levels
- Help Prevent Macular Degeneration
- Decreased Multiple Sclerosis (MS) Risk
Excellent source of:
- Dietary Fiber
- Vitamin C
- Vitamin B6
Very good source of:
A good source of: