New Food Friday: Turnips

I promise not all of the New Food Fridays will be produce, but at least we’re venturing over to a vegetable this week!

mustardroastedturnips1

New Food Friday: Turnips

What it is: A root vegetable that sort of resembles a large, purplish radish.

What it tastes like: Turnips are in the same family as radishes and cabbage, and while they can be eaten raw, I think they taste best cooked. Cooked turnips are sweet and slightly peppery with the texture of a steamed or roasted carrot.

Where and when to find it: In the produce section of your local grocery store, usually near the carrots, October through March in the United States.

How to buy it: Look for firm, unblemished turnips. Smaller roots may be sweeter than larger ones. They may be sold with their green tops attached.

How to store it: Remove the greens and store separately (they are also edible!) if attached. Store in the refrigerator unwashed until ready to use.

How to prepare it:

  1. Wash the root thoroughly. Slice off the top and bottom with a large knife.
  2. Peel with a paring knife or a sturdy vegetable peeler.
  3. Slice or cube as desired for cooking. Younger turnips can be sliced thinly and eaten raw.

What I did with it: I cubed it and roasted it in a hot oven until softened and caramelized.

The verdict: I would buy turnips again. They make a nice addition to a mix of roasted vegetables or a pleasant side dish by themselves. I’d also like to try them mashed, maybe with cauliflower or potatoes.

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