UK/Ireland
•Canada/USA
________________________________________________________________________
eat
turnips
Turnips come in a variety
of forms, the most widely available being the squashed globe shape with
creamy colored skin and a purple crown (where the turnip grew above the
surface of the ground and was exposed to sunlight). With a rounded flavor
- sweet and slightly peppery - and rich in nutrients, they make a tasty,
healthy and economical contribution to a warming winter diet.
HISTORY
Turnips are thought to have originated in N. Europe around 2,000 BC and were one of the first vegetables to have been cultivated. They were a very important food for the Romans and a staple across Europe before the potato.
Turnips seem to have something of an image problem in many English-speaking countries. Other nationalities view this vegetable much more positively and have put it to many imaginative uses. The French braise or sauté them, and serve glazed turnips with duck; Italians use them in risottos; the Chinese have long enjoyed sweet roasted turnip and in Japan and the Middle East many forms of pickled turnips are very popular.
BIOLOGY
The turnip (Brassica rapa) is a cruciferous vegetable (a member of the mustard family) that thrives in cool climates.
NUTRITION
Turnips are rich in vitamin C, phosphorus and fiber. They also contain vitamin B6, calcium, manganese, potassium and indoles - compounds that helps the body generate a number of beneficial enzymes.
TIPS
BUYING
Turnips should be firm and heavy for their size (indicating a good moisture
content) with a smooth undamaged surface. Smaller turnips are sweeter
and more tender. Young turnips are sometimes sold with their leaves attached,
in which case they should be crisp and green (and are excellent when rinsed
and briefly steamed).
STORING
Remove the leaves (if present) and keep in the fridge, or other cool,
dry place. Baby turnips should be used within 2 or 3 days, larger winter
turnips will keep for a week or so.
PREPARING
Wash and trim before use. Baby turnips can be used whole (they're good
grated raw in salads), larger ones should be peeled.
To bake, cut into slices or cubes and place in a baking dish with a sprinkling of water. Cover and bake at around 400°F until tender (30 to 45 minutes). Larger chunks can be roasted like potatoes alongside meat or poultry and can also be boiled or steamed. The flavor intensifies during cooking so avoid cooking for too long or the taste can be a bit overpowering.
OTHER STUFF
Get a copy of children's book The Gigantic Turnip - a fabulous version of a Russian folktale.
PICK OF THE RECIPES
in
season:
january
february
march
april
may
june
july
august
september
october
november
december
main regions:
Southern Canada, Northern USA
Stuff We Like
ONLINE
IN PRINT
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Roast Partridge with Soft Chestnut Sauerkraut and Cranberry Turnips
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