The turnip is a cruciferous vegetable, related to broccoli, Brussels sprouts, and cabbage. There are many different types of turnips. Yellow turnips and purple top turnips, which have a creamy white color and a purple top, are two of the most common types. In the spring you may find small white turnips, which are often called salad turnips or baby turnips. Turnips have a somewhat spicy flavor like a cross between cabbage and radishes. The texture of the root is similar to potatoes and can be enjoyed raw or cooked. The turnip greens are also edible. They work best in cooked dishes such as soups or stir-fries. Turnip root is high in Vitamin C, and the leaves are also a good source of several vitamins.
If you get turnips with leaves, cut the leaves from turnip root. The greens should be used within a few days. Turnip roots should last for several weeks stored loosely in a plastic bag in the fridge.
There is no need to peel baby turnips. Mature turnips have a thicker skin that is easily peeled using a potato peeler. Wash thoroughly. Cut turnip leaves from turnip root. Wash turnip greens 3 times in cold water and cut off any tough stem sections. Slice baby turnips. Larger turnips can be cut into small cubes after peeling.
How to use Turnips
- Sautee turnips by themselves or together with other veggies. You can also add the greens
- Mash them by themselves or add them to mashed potatoes
- Roast them
- Grate them and add them to salads or make a turnip slaw (check out this Turnip and Carrot Salad)
- Add turnip greens to a stir-fry or a veggie soup