Turnips should be firm, smooth-skinned and heavy for their size. They should be pale purple at the top and fade into white.
Avoid turnips that are spongy with brown spots.
Eat raw, peeled turnips in salads, or boil, braise or steam, with or without skin.
Turnip tops can be eaten as greens and are an excellent
source of ascorbic acid and carotene, as well as a good source of
calcium, iron and riboflavin.
SHORT ORDERS: Toss chunks of turnips with quartered red onion, whole,
peeled garlic cloves and rosemary. Moisten with olive oil and verjuice
and roast at 200 degrees Celcius for 35 to 40 minutes or until tender.
Make a turnip and potato soup using leeks, celery, turnips, potatoes,
onion and garlic cooked in chicken or vegetable stock and purèed. Serve
topped with grilled prosciutto.
Cook peeled turnips in weak chicken or vegetable stock until soft. Drain,
season and mash with olive oil.
10 recipes to try with turnips Carrot and turnip relish Esau soup Lagoa das Furnas casserole Oxtail and root vegetable stewQuick roast chicken with vegetables Clear soup brunoiseGlazed carrots and turnips Marinated chicken with vegetables Minestrone soup Spinach and peanut butter stew