Turnip
Turnip is a variety of turnip with creamy-white flesh. Its skin, located at the top near the top, can be purple, pink, or greenish. Like rutabaga, turnips belong to the cabbage family. They are rich in vitamin C and, before the advent of the potato, were a staple food source for farmers in many countries.
Turnips taste somewhat like radishes. They're similarly sweet and slightly tangy. Their greens are also edible. They're added to soups, steamed, fried, and added to pureed salads.
When can I buy it?
The best turnips are sold from June to July. There are also winter varieties grown in greenhouses. They are available from October to February.
How to choose the best one?
The smaller the turnip, the sweeter and more delicate its flavor. The roots should be firm and fairly heavy, with firm roots and perfectly smooth skin. Turnip leaves should be green and fresh.
Preparation
Turnips should be washed, the roots and tops trimmed, and peeled. A potato peeler is very helpful. After this, the root vegetable should be cut into small pieces. Now it's ready to use in soups, stews, and other vegetable dishes.
Storage
Turnips should be stored in a cool, dry place for no more than a week after purchase.
Instead of it, other varieties of turnips or rutabagas can be used in cooking.
All recipes with turnips
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