Description

The turnip belongs to the large family that includes cabbage, mustard and radish. The turnip's white fleshy root is covered with a thin layer of skin that is pale yellow or white, with a purple tinged ring around the top of the vegetable.

Pack Sizes

Nutritional Information

Beets are an excellent source of potassium, magnesium, a source of vitamin A, B, C, and  folic acid. The turnip is believed to act as revitalizant, a diuretic, and an emollient. It combats scurvy and alleviates respiratory ailments.

Preparing

Small turnips do not need to be peeled if they are very fresh and do not have a waxy coating, in which cases is simple to scrub off. Otherwise they should be peeled and washed, preferably shortly before cooking to prevent darkening of the flesh. It is good idea to blanch turnips for 10 minutes before preparing them; this makes them easier to digest and  conserves more of their nutritional value and somewhat attenuates their pungent odor.

Serving Ideas

Turnips can be eaten raw or cooked, and are often prepared in much the same manner as carrots. They are delicious in soups and stews and can be pureed, stuffed or braised. Tender young turnips are often baked with grated cheese or served with cream or mornay sauce, they can also be added to fresh cooked salads. This vegetable absorbs fat easily , making it very high in calories when fried.

Storing

Turnips will keep, unwashed and in a perforated plastic bag for 1 to 3 weeks in the refrigerator. The leaves should be removed and stored separately in a perforated plastic bag; they will keep for about 4 to 5 days in the refrigerator

This vegetable freezes well after being blanched for a couple of minutes or cooked or pureed form.

[Fresh Herbs] [Edible Flowers] [Gourmet Lettuces] [Baby Vegetables] [Exotic Herbs] [Salads]