What are turnips?
Turnips are generally grouped with root vegetables but they are more closely related to the cruciferous vegetables, such as broccoli and brussels sprouts. They come in several varieties and harvest throughout the spring and summer and into late autumn.
Why eat them?
Turnips and turnip greens are both an excellent source of vitamins and minerals and can be used in a variety of dishes. Since you can use every part of the plant, it is also an economical vegetable. They have a mild flavor, can lend a creamy or crunchy texture to dishes and different varietals are available fresh throughout the year.
Turnips are a good source of potassium, manganese, copper, vitamin C, vitamin B6 and folate, making it a healthy choice to support the heart and cardiovascular system, the GI system and digestion, red blood cell formation, iron absorption and the immune system.
How can I use turnips?
- Eat raw in salads.
- Cut in half and grill or roast
- Mix into soup
- Use the greens in a smoothie or salad
- Stir fry or saute
- Use smaller varieties to pickle
- Steam or boil it
- Use as a vegetable mash or puree
- Roast alongside other vegetables
- Pair with fruit in a saute or salad
- Turnip recipes: Turnip, Leek & Potato Soup | Sauteed Hakurei Turnips | Roasted Cape White Turnips »»