Turnip

FALL/WINTER VEGETABLE

The turnip is a round root vegetable that is half white and half purple. It thrives in cold, damp climates. Small, young turnips can vary in taste from very sweet to peppery. Older and larger ones can be hot and bitter tasting.



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Selecting:

When selecting, choose those that are unblemished, firm and heavy for their size. Look for the smaller ones about 2 inches or less in diameter. They tend to be more tender. The greens on top, if attached, should look fresh and have vibrant color.

Storing and Handling:

When storing, place in a plastic bag in the refrigerator for up to one week.

Preparing:

Wash thoroughly under cool running water. Trim off the top and the bottom. Small turnips do not need peeling but the larger ones should be peeled with a vegetable peeler.

Blanche: this will help to remove the bitterness in older ones. Just place in boiling water for 4-5 minutes.

Boil: for small, whole turnips boil for approximately 15-20 minutes.

Microwave: place small, whole turnips in a covered microwave safe dish with a little water. Cook for approximately 4-5 minutes or until tender when pierced with a fork or knife.


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Serving Suggestions:

Dips: Just cut young turnips into sticks and add to any vegetable tray for dips.

Baked: Turnips are delicious when baked with other root vegetables like carrots and parsnips until tender.

Mashed: Boil turnips until tender and then mash as you would for potatoes. Add butter and a little thyme to flavor and you have a great side dish.

Stir-Fry: Julienne cut and stir-fry in oil with broccoli and mushrooms until crisp-tender.


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Seasonings and Foods to use: broccoli, butter, celery, cream, duck, lemon, mushrooms, mustard, olive oil, onions, potatoes, pork, thyme, vinegar, yogurt


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