Pronounce it: tern-ip
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They are a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources of sustenance for the English peasantry.
Baby turnips are the size of large radishes and have a sweet, delicate taste, while winter turnips are more pungent and peppery. Turnip leaves or 'greens' can also be eaten boiled, steamed, stir-fried or grated into salads.
Choose the best
Choose smaller, younger turnips for their sweetness and delicate flavour. They should be heavy for their size, with firmly attached roots and unblemished skin. If still attached, the leaves should be bright green and fresh-looking.
Baby turnips do not have to be peeled; just wash and slice off the root end. Peel winter turnips with a potato peeler, then cut into small chunks ready to be cooked.
Store in a cool, dry place for up to one week.
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