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In Season: Turnips

Everyday Food, December 2010

The Basics

This crisp root vegetable resembles a large radish and has a similar peppery flavor. Enjoy turnips all season: They're a very good source of immunity-boosting vitamin C, perfect for warding off winter colds.

Buying and Storing

Look for roots with perky greens attached, which are edible, too. Turnips taste best when they're very fresh, so choose small to medium ones with taut purple or white skin (large mature turnips are more pungent). Refrigerate in a plastic bag, up to 3 days.

To Use and Cook

Turnips are often boiled but are also great raw: Slice into matchsticks or shred them and add to salads or slaws for crunch. Try roasted or steamed turnips tossed with butter or olive oil and herbs for a simple side, mashed like potatoes, or pureed into creamy soups. Cook diced turnips into winter stews or braised dishes. Saute or boil the greens as a side dish.

Recipes to Try:

Goes with:

  • Cream
  • Coriander, nutmeg, fennel seed, or turmeric
  • Roasted or braised meats
  • Bacon
  • Lemon
  • Salty cheeses, such as Parmesan
  • Honey
  • Mushrooms
  • Sherry