Root vegetables take comfort food to new levels of deliciousness, and the turnip is just one of many.

07 Nov 2009


  • 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.


  • 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 stew

    Quick roast chicken with vegetables

    Clear soup brunoise

    Glazed carrots and turnips

    Marinated chicken with vegetables

    Minestrone soup

    Spinach and peanut butter stew


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