Turnip Brassica campestris Storage Tips Turnips should be stored, unwashed, in a
plastic bag in the refrigerator for up to 2 weeks. If the tops are attached
at the time of purchase, remove them and store them wrapped in a damp paper
towel or plastic bag in the crisper drawer of the refrigerator. Cooking Tips Scrub turnips with a vegetable brush before
use. They can be eaten raw and actually have a higher nutritional value
when uncooked. Turnips can be boiled, baked, steamed, or
roasted alongside meat. Uses ▸Add
turnip sticks to a vegetable tray. ▸Dice
and add to soups or stews. ▸Make
a slaw with shredded turnips and apples. ▸Mash
turnips along with potatoes. As one of the oldest and most
widely eaten vegetables, turnips have traditionally played an important
role as a storage vegetable. However,
they have gained a reputation as being “common folk’s food” but are
currently working hard to overcome that reputation. They belong to the crucifer
family and are related to cabbage, broccoli, and cauliflower. They are
similar in flavor to rutabaga, a close relative that is much larger than
the turnip. Turnips are grown for both
their roots and greens. Turnips have been around since
the Middle Ages when they were first eaten by the Romans and throughout
Europe. There are several types of
turnips available in the market including amber and white globe, baby bunch
turnips, and purple top. What to Look for
When Purchasing If turnips are
sold in bunches with the leaves intact, select those that have crisp green
leaves. These leaves can then be cooked and eaten. The roots should
be smooth, firm, and heavy for their size. Smaller turnips will be tenderer. Provided to you by Wisconsin Fresh Market
Vegetable Growers Association Nutrition Facts: Serving Size = 1 c
cooked · Calories – 32.7 · Proteins (g) – 1.2 · Carbohydrates (g) – 7.6 · Fiber (g)– 3.1 · Fat (g) – 0.1 · Vitamin C (mg) – 18 · Folate (mcg) - 14 · Potassium (mg) – 210 · Calcium (mg) – 34 Turnips are a good source of vitamin C, calcium
and potassium.
