Turnips
Brassica rapa subs. rap
The Turnip was highly consumed during the WWI in Germany when meat and potato became scarce. The flour of the turnip was used for bread. 1916-1917 became known as the “turnip winter”.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • |
Description
The turnip comes in many varieties. Some are small and tender and can be eaten raw, but the more common purple top turnip is a large purple and white bulb with massive green leaves. The entire plant is edible, and has a spicy, peppery and earthy flavor.
Storage tips
Store with some humidity in cooler, remove twist tie. Eat greens first as the root portion will hold longer. Cut the greens off right above the top of the root. Turnip root should keep for around 3 weeks once the greens are removed.
Culinary tips
- Slice thin on a mandoline for eating raw in a salad or pickling.
- Serve with butter or creme fraiche to cut the spice.
- Tops are great for braising.
- Add to a casserole to give depth.
- Roast small ones whole. Try baking with a salt crust to bring sweetness out of large turnips.
- Pair with a sweet vegetable like spinach or fats like nuts to give balance.
