They are a cruciferous root vegetable related to the rutabaga. The most common variety is round and white with reddish-purple at the top, rings at the base of the leaves, and crisp white flesh. Some varieties are cylindrical, other are roe black, or gold. Small, young turnips are tender, thin-skinned and sweeter. As turnips mature, the flesh becomes woody, with a stronger flavour.
Keep refrigerated up to 7 days.
Prep and cook: Cut off the top of bottom. Peel larger turnips, small young turnips can be left unpeeled. To use raw, shred or thinly slice for salads and slaws. To use cooked, cut into quarters, cubes or slices.
To cook: boil, bake, roast, steam, sautéed, stir-fry or add to stews and casseroles. Cook just until tender, do not overcook, they lose their sweetness. Mash cooked turnips as a side dish, or purée for soup.
Goes with herbs, spices, and flavours such as: Chives, apple cider vinegar, cream lemon, mustard, paprika, sugar, thyme, turmeric.
Foods: Apples, bacon, cabbage, carrots, lamb, mushrooms, onions, parmesan, pork, tomatoes.
Highlights: Low in calories, fat sodium.
Good source of vitamin C
Contains indoles and sulforophane, compounds that may help prevent certain cancers.