Turnips are members of the cruciferous family of plants like kale and broccoli. Turnips are a cool weather crop and are indigenous to the Alps in Europe. Domesticated crops go back to about 300 BC when they were important as food for both animals and humans as they still are. There are many varieties of turnips both European and Asian, but baby turnip varieties are heirloom varieties and never get as big as the common turnip.
Common turnip varieties can be harvested early to have the same sweet and tender characteristics. Most of us think about the nutrient density of the greens of the turnip, but the turnip itself is loaded with nutritional value. Purple top turnips have the extra benefit of the phytonutrients in the purple pigment called anthocyanins that are antioxidant and antimicrobial.
Peak Time: October to March
Average Price: $1.49 per pound or from your garden
Tips for Selection and Storage: Choose turnip roots that are small, but heavy for their size. If the nutritional value is important to you, choose those with purple tops. Be sure they are firm with no soft spots. Look for mold, black spots, or cuts. You can store turnips unwashed in a plastic bag in the crisper drawer of the refrigerator for up to a month. If the turnips are fresh, the greens should be also. If the greens are not attached, look for freshness and avoid those that are limp, torn, or bruised. Store greens separately in baggies in the crisper if not used immediately. They should stay fresh for about five days.
Tips for Preparation: Common turnips harvested early may have to be peeled, but true baby turnip varieties just have to be washed and trimmed. Rince the greens under cold water, using your fingers to get off all the grit. Drain the leaves in a salad spinner and pat dry or just spread them out to air dry on paper towels. Turnips have many more uses than our traditional “mess” of turnips and greens. Baby turnips can be eaten like radishes without the burn and used to eat dips and peanut butter. They are great used as cabbage in slaws and salads. Use them as potatoes, mashed or fried. They also make great pickles and the smaller varieties can be pickled whole. Turnips can be roasted or grilled on skewers. Pan roasting with other winter vegetables or making a gratin is a winter comfort. Roasted turnip hummus or dip is an interesting twist. There is no end to their versatility. The greens are used as is or with other greens like mustard, kale, or collards. My great grandmother could make a “mess” of greens at the drop of a hat! She sautéed them in her large iron skillet. Of course, you can steam or boil them and season as you wish.
Nutritional Highlights: Turnips are low in calories and packed with nutrients, dietary fiber, and phytonutrients. They are excellent sources of vitamins A, C, and folate. They are rich in calcium, magnesium, phosphorus, potassium, and dietary fiber. Turnip greens are an excellent source of vitamins A, E, K, C, B6, and folate as well as copper, manganese, potassium, phosphorus, calcium, and dietary fiber. Both turnip roots and greens are packed with phytonutrients that add to their many health benefits.
For a recipe for roasted baby turnips and sautéed greens, click here.
