While one cup of raw potato provides around 22 grams of carbs and 2 grams of fiber, the same amount of raw turnip contains just 6 grams of carbs and 2 grams of fiber. Turnips are also more nutrient rich than potatoes and can easily replace them in dishes such as gratins and mashes, and you can even twice bake them or cook them as fries.
Turnips may not always taste the best when re-heated as leftovers though, so you may just want to cook enough for the one meal and then cook fresh for the next day. When choosing turnips, look for smaller ones, ideally no bigger than the size of a tennis ball. If bigger than this, they will have more of a bitter taste.
If there is a purple crown — the part which was exposed to sunlight above ground — then this should be a vibrant purple. They should have a smooth skin and feel heavy in your hand. If they feel lighter, then they will probably be woodier.
To serve four people, look to buy around 2 lbs. If you have never bought turnips before, then do not confuse them with rutabagas. These are much larger vegetables with a dirty white bottom, deep purple top and a waxy coating. Their yellow flesh is also much stronger tasting than turnips! The tops or trimmed tops will also be free from damage and decay. Turnips will still be firm, not seriously misshapen or have soft rot or other types of serious damage.
If you are lucky enough to buy your turnips with the greens still attached, then separate them when you get home. Both the greens and the turnips can be refrigerated, but the greens should be used in the next couple of days while still fresh. Otherwise, the turnips should keep for about two weeks in the refrigerator. If you are able to store them laid out not touching each other in a cool and dim area such as a root cellar, then turnips should keep for up to five months.
Turnips are also suitable for freezing. They should be blanched in boiling water for two to thee minutes and then fully cooled in iced water to prevent the enzymes in the turnips from breaking the flesh down. After draining, they can be placed in a Ziplock bag with the air pushed out, or if you have a vacuum sealer then you can use this. Turnips will store frozen for at least six months. Turnips should always be washed before using, even if you are going to peel them.
The peel is fully edible, but you are best removing it from older turnips as it can leave a sharper aftertaste. They can be peeled and prepared in exactly the same way as you would potatoes. The turnip is thought to have originally come from central Asia around 4, years ago and may have been one of the first vegetables to be cultivated. Turnips migrated to European countries and at one time were a staple for the Roman army, although they were never popular with some Romans - a turnip was usually the vegetable of choice to thrown at unpopular public figures!
Turnips were first cultivated in the US in the early s. For many centuries, turnips were common food for the poor, as well as for livestock, and in countries such as the UK, this meant that turnips had an image problem!
During crop failures and food shortages, turnips would often be the only food available, and during Wars, Europeans often needed to turn to turnips due to the shortages of many other vegetables.
Woolton Pie soon disappeared from the menus after the end of the war, although the carrot cake, another UK wartime austerity food, still has pride of place on many menus! During the eighteenth century, turnips contributed to improved crops in the UK. As farmers were encouraged to undertake four-field crop rotation with turnips, clover, barley and wheat, this meant that not only did fields not need to be left fallow for a year, but the turnip crop meant that livestock could be fed during winter rather than having to be slaughtered in the fall.
Turnips are a cruciferous vegetable and are part of the mustard Brassicaceae family, cousin to broccoli, arugula, kale and Brussels sprouts. Best suited to cooler climates, even though the turnip Brassica rapa is a root, or more accurately, a combined lower stem and upper portion of taproot, it is not a root vegetable, Instead, it is a brassica.
The turnip is a biennial plant but is usually only grown as an annual. Often grown alongside rutabaga as a cool-season crop, turnips are faster growing than rutabaga, with some varieties being ready to harvest within six weeks of germination.
The most common types of turnips seen in grocery stores are purple top varieties such as Purple Top White Globe. This is a tender turnip with a mild, yet spicy flavor. Learn more about our review process. What are turnips? What do they taste like? Are they like rutabagas or radishes? Root vegetables are staples of any kitchen, but turnips are special. You can make all kinds of delicious soups or substitute other more common vegetables, like carrots, with turnips.
Turnips may look similar to radishes, but there are differences in flavor and texture! I should explain the key difference between the root vegetables. Turnips are light-skinned with purple hues throughout. Turnips also have green leaves at the end of their stems. Rutabagas are mostly yellow or brownish. Rutabagas also have grassy leaves at the end of their stems. Rutabagas are also bigger than turnips because turnips are harvested when they are small and tender.
If turnips are allowed to grow any larger, their textured skin becomes harder and less edible. In terms of taste, turnips taste like a cross between cabbages and radishes.
They are bitter when raw, but have a distinctive but mild spicy tang when cooked. In comparison, rutabagas are slightly sweeter.
Both have an earthy rustic flavor, but the rutabaga is a bit stronger than the turnip. I use both turnips and rutabagas for recipes like roasted vegetables or use them as ingredients for soup. Next time you try an old recipe with potatoes, try a turnip or rutabaga instead. I especially like mashed turnips with butter, salt, and pepper with my Thanksgiving dinner instead of the traditional mashed potatoes!
Radishes are, obviously, a type of vegetable. There are many different kinds of radishes, all with their own unique colors and sizes. The most common radishes are the small red ones with green leaves. However, there is another popular radish called a Daikon radish. From Japan, it is bigger than our red radishes, with a white-colored flesh. Turnips and radishes do taste similar, but radishes are definitely spicier, with a big zesty hint of pepper: radishes definitely have a bit of a kick!
If you want a less spicy vegetable with your meal, go with the turnip. One key difference between radishes and turnips is that radishes taste better when raw, while turnips taste better when cooked. They both have good nutritional value whether raw or cooked, so you may want to try them both ways. Fun fact: the green leaves of both these vegetables are edible! However, radish leaves have a fuzzy texture that might be off-putting to some people. If you want to try eating radish leaves, I suggest you cook them in boiling water to soften their fuzzy texture and then seasoning them as you would collard greens or spinach.
Another great way to use turnip or radish leaves: use them in a green recipe like pesto! Wash them carefully and use a food processor to blend them into your mix. Of course you can peel turnips, just as you might peel any vegetable! Make sure to peel them right before you start cooking with them. Turnips are starchy vegetables, so they get darker as the skin is removed. Cut off the top and bottom of the turnip, then peel them.
Maintain a firm grip as you hold the turnip. A good proper cutting tool to get the job done helps peel turnips and other vegetables quickly and safely.
It has swiveling twin blades — they provide flexibility when you peel. Turnips come in small in large varieties and come in handy in a vast assortment of dishes. Therefore, most people prefer using them as a nutrient-dense and lower-carb replacement for potatoes. These crops can also be consumed raw as young roots are tender and can be effortlessly peeled and eaten.
They are said to have initially come from central Asia about years ago and is possibly one of the first vegetables to be cultivated. Turnips then made their way to various European countries and were a staple for the Roman army at one point in time. While they were never a popular option with some Romans, this crop was typically the go-to option tosses at unpopular public figures. Turnips were initially cultivated in the U. S in the early 16 th century. For countless centuries, this vegetable was a commonality for livestock and the less fortunate.
K and other countries, this meant that turnips had an image issue. In the unfortunate occurrence of food shortages, crop failures, and wars, turnips were usually the only food source.
Similar to carrots, young turnips are crunch and sweet. Contrarily, older turnips have a flavor that is strikingly similar to potatoes. They also have a bitter and unpleasant taste if consumed raw but smell and taste sweet upon cooking them properly, much like beets but excluding the earthiness.
The taste also varies from one type of turnip to another. The smaller counterparts have a tangy or sweet taste similar to celery, whereas the larger turnips are significantly woodier. As such, it depends on the age of the root and variety and how you cook it.
Golden ball turnips have a yellow-gold color, have a sweet flavor, and are round. As it turns out, there was a lot of sense in turning to this vegetable in times of food shortages and conflict. Turnips are a highly nutritious vegetable with the following health perks.
The level of vitamin K in one turnip is the recommended daily amount.
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