Turnips, a frost-hardy crop, are said to sweeten when the weather cools. They are dug in the late autumn and stored throughout the cold season. At the market, you’ll find the familiar purple top turnip, a variety that is best when cooked. You will also find Tokyo turnips at the market (both white and scarlet), which do well raw or cooked.
Turnips may not be as sought-after as other winter crops, but they are just a delicious and easy to prepare as potatoes and carrots! They provide a decent dose of vitamin C. Smaller-sized turnips can be halved to be cooked, larger sized ‘nips should be be peeled to remove any fibrous outer layer. Turnips go nicely with potatoes and celeriac for a winter vegetable mash, and are great roasted to caramelize their flavor
Purchasing: Choose turnips of any size and shape, avoid veggies with soft or dark spots.
Storing: Turnips store best in cold and very moist conditions (32 – 40 degrees F, 90 – 95% relative humidity). Wrap them in plastic and store in your crisp drawer.
Cooking and Eating: Larger turnips can be peeled. Smaller sizes can be halved for cooking. Turnips are great roasted, mashed, au gratin, made into soups and sauteed.