Turnips

+Description

The turnip is a root vegetable. The exact origin is unknown, but wild forms of the turnip are found over west Asia and Europe. Turnip is mostly round and white-skinned apart from the upper 1–6 centimeters which are purple, red, or greenish. The interior flesh is entirely white. The taproot is thin and approximately 10 centimeters long. Turnip can weigh up to about 1 kilogram. Turnip has a pungent flavour similar to raw cabbage or radishes that becomes mild after cooking.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Turnips are available from France.

+Main nutrients

Calcium, Copper, Fiber, Folate, Manganese, Vitamin B6 and C.

Main varieties

Turnips

Turnip is mostly round and white-skinned apart from the upper 1–6 centimeters which are purple, red, or greenish.
View Turnips

Preparation

Young turnips do not need to be peeled, while the older ones do. Then slice or dice before cooking. Turnips will disintegrate if overcooked. To prevent this, check frequently while they are cooking.

Consumption

Turnip has a strong flavour and is therefore commonly not eaten alone, but added to a dish. Turnip can be added raw or cooked. The taste is milder when turnip is cooked.

When to eat

Turnips should be firm, smooth bulbs which are free of cracks. Smaller specimens are generally sweeter. Store turnips in the refrigerator.

Did you know?

A Turnip is a term for an old fashioned oversized pocket watch.
The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier.