Category: Vegetables
🤔 What Are Turnips?
A turnip is a root vegetable from the cabbage family, typically with a round shape, white skin, and a distinctive purple crown where it was exposed to sunlight. It has a crisp, white flesh with a pungent, peppery flavor when raw that transforms into a mild, sweet, and earthy taste when cooked.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole/Unpeeled Turnips | Refrigerator (crisper drawer) | 2-3 weeks |
| Cut/Peeled Turnips | Refrigerator: 0-4°C (32-39°F) in water | 3-5 days |
| Frozen | Freezer: -18°C (0°F or below) | 8-10 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose small to medium-sized turnips for the best flavor and texture.
- They should feel firm and heavy for their size, with smooth skin.
- If the greens are attached, they should be vibrant and fresh.
Appearance
Look for bright, unblemished skin with a vibrant purple top. Avoid any with soft spots or deep cracks.
Smell
Fresh turnips should have a mild, slightly sweet and earthy smell. A strong cabbage-like odor suggests it is old.
Texture
The root should be rock-hard. Large, older turnips can become woody and fibrous in the center.
Common Varieties / Types
While there are many varieties, the most common is recognizable by its appearance.
- Purple Top White Globe: The classic supermarket turnip, with a crisp white flesh and a sharp, peppery flavor that sweetens when cooked.
- Baby Turnips (e.g., Tokyo): Small, tender, and much milder and sweeter than their larger counterparts. They can often be cooked without peeling.
📅 Seasonal Buying Guide
North America (USA/Canada)
Turnips are a cool-weather crop, with peak seasons in the spring for tender baby turnips and in the late fall for larger storage turnips.
Europe
The main harvest is in the autumn and winter, making it a traditional cold-weather vegetable.
Australia/New Zealand
Turnips are at their best during the cooler months of the year.
Tropical/Subtropical Regions
Not a common crop in these regions, turnips are typically available as imports.
Seasonal Quality Variations
Fall-harvested turnips that have been exposed to a light frost will have a sweeter flavor, as the cold causes their starches to convert to sugar.
❄ STORE FRESH: Storage Guide
- Whole roots (greens removed): Refrigerator for 2-3 weeks.
- Cut/Peeled: Refrigerator in water for 3-5 days.
- Turnip Greens: Use within 1-2 days.
Storage Method Details
Refrigerator (Whole): Always remove the leafy green tops first, as they will pull moisture from the root. Store the unwashed turnip roots in a plastic bag in the crisper drawer to maintain humidity.
Refrigerator (Cut): Once peeled and cut, store turnip pieces in an airtight container in the refrigerator and use within a few days. Submerging them in water will keep them crisp.
Removing the greens is the most critical step for long-term storage of the root. The cool, humid environment of the refrigerator then slows the root’s respiration and prevents it from drying out and becoming rubbery.
Ethylene Production/Sensitivity
Turnips are not sensitive to ethylene gas and can be stored near most other vegetables.
Revival Techniques
If a turnip has become slightly soft but is not spoiled, it is still fine for cooking. It is best used in a mash, soup, or stew where its texture is less important.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cooked)
Understanding Food Safety Rules
As a root vegetable, it is essential to wash and scrub turnips thoroughly before use. The FDA recommends using a produce brush under running water to remove all soil and surface contaminants before peeling.
Reheating Methods
Mashed or roasted turnips reheat well.
Oven/Stovetop
Reheat roasted turnips in a hot oven to restore some of their texture. Mashed turnips can be gently reheated in a saucepan with a little butter or cream.
Date Labels Explained
Fresh turnips do not have date labels. Judge them by their firmness.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
The leaves of the turnip are edible and highly nutritious, but they should be cooked to be palatable.
Pesticide Residue Information
The inedible skin offers protection from pesticides, but the FDA still advises scrubbing the exterior before peeling to remove any soil-borne contaminants.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Raw turnips do not freeze well, as their texture becomes watery and soft. They should be cooked before freezing.
To freeze, the USDA suggests peeling and cubing the turnips, then blanching them in boiling water for 2-3 minutes. Cool them in an ice bath, dry thoroughly, and freeze in airtight containers. They are best used in soups or mashes after freezing.
Recommended Thawing Methods
Add frozen, blanched turnips directly to simmering soups and stews. For mashing, thaw them in the refrigerator first.
Not Recommended
Do not freeze raw turnips.
🔥 Cooking Information
Quick Cooking Reference
Cooking transforms the turnip’s sharp, peppery flavor into a mild, sweet, and earthy one. Always peel the skin before cooking.
| Method | Prep Style | Time | Result |
|---|---|---|---|
| Roasting | Cubed | 25-35 min at 200°C (400°F) | Sweet, tender, caramelized |
| Boiling/Mashing | Cubed | 15-25 min | Soft, tender, mild |
Cooking Methods for Turnips
Turnips are a versatile root vegetable that shines in hearty, cooked dishes.
Roasting
Peel and cut the turnips into chunks, toss with olive oil and herbs, and roast at 200°C (400°F) for 25-35 minutes until tender and caramelized. This method brings out their natural sweetness.
Mashing
Boil peeled, cubed turnips until very soft. Drain well and mash them with butter, cream, and seasoning for a peppery alternative to mashed potatoes.
Glazing
Simmer small, peeled baby turnips in a skillet with butter, a little sugar, and stock until the liquid reduces to a syrupy glaze and the turnips are tender.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin C
- Good source of: Fiber, Potassium
Turnips (Raw/Fresh)
- Calories: 28 kcal
- Protein: 0.9g
- Fat: 0.1g
- Carbohydrates: 6g
- Fiber: 1.8g
Turnips (Cooked/Prepared)
- Calories: 22 kcal (boiled)
- Protein: 0.7g
- Fat: 0.1g
- Carbohydrates: 5g
- Fiber: 2g
Key Nutrients & Their Benefits
- Vitamin C: Turnips are an excellent source of this immune-boosting antioxidant.
- Glucosinolates: As a cruciferous vegetable, turnips contain these sulfur compounds that are responsible for their sharp flavor and have been researched for their health benefits.
- Turnip Greens: If you buy turnips with their tops, the greens are a nutritional powerhouse, packed with Vitamins A, C, and K.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Turnips are a hardy, fast-growing, and sustainable crop. They can be grown in many climates and store well, reducing food waste and the need for long-distance transport when bought in season.
Sourcing turnips from local farms during their spring and fall peak seasons is the most sustainable choice.
🔄 Substitutions & Alternatives
Rutabagas (swedes) are the closest substitute, though they are larger, sweeter, and have yellow flesh. Kohlrabi can be a substitute in raw preparations, while potatoes or parsnips can replace them in cooked dishes.
For a peppery bite in a salad, radishes can be used.
🔪 Recommended Tools
A good vegetable peeler is essential for removing the often tough skin of a turnip. A sharp knife is needed to chop the dense root.
💡 Pro Tips
♻ Waste Reduction
If you purchase turnips with their greens attached, don’t throw them away. Turnip greens are a delicious and highly nutritious leafy green that can be sautéed with garlic, similar to kale or collard greens.
✨ How to Revive It
A slightly soft turnip can be revived by soaking it in a bowl of ice water for an hour or two. This will help it reabsorb moisture and become firm again.
❓ FAQ
A: Bitterness is usually a sign of an old, overgrown, or heat-stressed turnip. For the sweetest, mildest flavor, always choose small to medium-sized turnips.
A: No, they are different root vegetables. Turnips are smaller, have white flesh, and a sharper peppery flavor. Rutabagas (swedes) are larger, have yellow flesh, and a sweeter, milder taste.
A: For small, young “baby” turnips, the skin is tender and doesn’t need to be peeled. For larger, mature turnips, the skin is tougher and should be peeled before cooking.
A: Yes, you can. Raw turnips have a crisp texture and a spicy, peppery flavor similar to a radish. They are great when sliced very thinly and added to salads.
A: Yes, turnip greens are very edible and are a popular side dish in Southern US cuisine. They have a robust, slightly bitter flavor and are typically braised or sautéed.
A: After boiling the turnips until they are tender, make sure to drain them extremely well. Returning them to the hot, dry pot for a minute can help evaporate any remaining moisture before you start mashing.
A: Roasting is a fantastic method that brings out their natural sweetness and gives them a lovely caramelized texture. Mashing is another popular and delicious preparation.
A: Always separate them immediately. The greens will pull moisture from the root, causing the turnip to shrivel. Store the roots in a bag in the fridge, and use the greens within a day or two.
A: Yes, turnips are significantly lower in carbohydrates than potatoes, making them a popular substitute in low-carb and keto diets, especially for mashes and gratins.
A: No, the purple color is only on the top part of the skin where the root was exposed to sunlight. The flesh inside is a creamy white.