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:
- Honey-Glazed Turnips
- Turnip and Potato Mash
- Turnip and Sweet Potato Gratin
- Roasted Turnips with Parmesan
- Coriander, nutmeg, fennel seed, or turmeric
- Roasted or braised meats
- Salty cheeses, such as Parmesan