Turnip: Is Another Turnip

The past few months I’ve been writing about various cruciferous vegetables, such as kohlrabi and rutabaga. The next logical vegetable to write about is turnips. I have always avoided them, saying to myself that I didn’t like them. When, in reality, I had never had a turnip. Have you? How often do we dismiss vegetables because of their reputation or because of their unfamiliarity, saying we don’t like them, when we have never actually eaten them?

Turnips, like rutabagas, are root vegetables in the cruciferous vegetable category (Brassica rapa genus). Turnips in the U.S. have purple “shoulders” and a white “body” (rutabagas are creamy colored and have a different color of purple “shoulders”). In other parts of the world, turnips and rutabagas are considered similar (rutabagas are also called yellow turnips or wax turnips).

​Similar to other root vegetables (like beets and rutabagas), they have a skin that needs peeling to remove a possible wax coating. And, like most root vegetables, their peek season is from late fall through the end of winter.

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What does a turnip taste like? ​

Similar to other cruciferous vegetables, most turnips have a substance that makes them taste bitter when raw, but mellows when cooked (like Brussels sprouts). Some say that turnips taste like a cross between cabbage and a radish; others say they taste more like a cross between a carrot and a potato. When cooked, they have a smooth texture. Give them a try and leave a comment below to let us know what you think! 
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As a side note, turnip greens are related to mustard greens, so they have a similar flavor. Wikipedia states that rapini (broccoli rabe), bok choy, and Chinese cabbage are all varieties of turnip developed specifically for their leaves instead of the root underneath. ​

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How do you eat a turnip? ​

As with other vegetables, such as radishes, smaller turnips tend to be sweeter and are enjoyable when eaten raw, whether shredded or sliced. Larger turnips turn sweeter when cooked, whether roasted, puréed or made into French fries. You can also steam or stir-fry them. They can be prepared in ways similar to that of rutabaga, jicama or kolhrabi. See these posts for additional suggestions.

Many online recipes mix turnips and potatoes together, whether mashed, grated or roasted. Some recommend mixing them with potatoes when first introducing turnips to those unfamiliar with them. Many warn about avoiding overcooking a turnip, which will make them “turnipy,” which is similar to overcooking cabbage and filling up the house with an unpleasant sulfur smell. Most say that turnips can be cooked the same as you might a potato. Simply season with cream and salt or get creative with lively flavors like harissa.

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How nutritious are turnips?

Turnip roots are high in vitamin C and are a good source of dietary fiber, folate, copper, potassium, manganese, and vitamin B6.

Turnip greens are an excellent source of folate and vitamins A, K and C and are a good source of calcium, Vitamin E, vitamin B6, fiber, potassium, and manganese.

There are many different turnip varieties available to grow in your own garden, including heirloom varieties. These come in all shapes, sizes, colors and flavors. Let us know in the comment box below if you have ever tried any non-supermarket varieties! 
 
I hope you enjoy the recipe below as much as my family has. In the recipe, I used a mix of cauliflower and turnip as an introduction to this powerhouse of a vegetable. I look forward to cooking with it more in the future.

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References:

1. https://en.wikipedia.org/wiki/Turnip
2. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2699/2
3. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2703/2 ​

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White Bean and Bacon with Greens and Turnips

Serves 4-6
Recipe adapted from Naturally Ella

What’s great about this recipe is that the amounts don’t have to be exact. And you can use canned beans and tomatoes for a quick weeknight dinner.
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Ingredients:

• 2 teaspoons avocado oil, or oil of choice
• 2 cloves garlic, minced (about 2 teaspoons)
• 8 ounces bacon, cooked and crumbled into bits (optional)
• 1 medium onion, chopped
• 2 cups packed, chopped bok choy, kale or turnip greens

• 2 cups cooked cannellini beans or other white beans (or one 14.5 oz can, drained and rinsed)

• 2 cups crushed/chopped tomato (or one 14.5 oz can)

• 2 teaspoons dried basil, or more to taste
• 1 teaspoon salt
• 1 teaspoon ground black pepper

• 2 medium purple top turnips, cubed
• 2 cups chopped cauliflower florets

Directions:

1. Cook the bacon and crumble into bits.
2. While the bacon is cooking, place the turnip and cauliflower into a steamer basket and steam until soft, about 10-12 minutes.
3. Puree steamed turnip and cauliflower in a blender or food processor. Add salt and pepper to taste (about 1/2 teaspoon each). 
Add a tiny bit of milk, water, or broth, if needed.
4. Preheat the oven to 425˚F. Heat a large-sized, oven-safe skillet or cast iron pan on medium-low heat. When hot, add the avocado oil to the pan. Add the garlic and onion to the pan. Cook until fragrant, about 1-2 minutes, being sure to not burn the garlic. Mix in the greens, stirring until they just begin to wilt, about 1-2 minutes.

5. Add the bacon, beans, crushed tomatoes, basil, salt, and black pepper to the greens and stir to combine.
6. Top with puree, place in the oven and bake for 20-25 minutes, until the tomato sauce is bubbling and the top is browned. ​

Click here for a wide variety of turnip recipes.

~​Nancy Miller, MS, RDN