Edible, from leafy top to bulging root

Season - Peaks in spring, late summer and fall

Selection - Choose smaller turnips with unblemished skins; firm and heavy for size; fresh green leaves if attached

Avoid bruising. Larger than 3” diameter that can be woody

Flavor complements - Mustard, balsamic vinegar, nutmeg, other root vegetables

Storage - Refrigerate in a loosely sealed plastic bag for up to one week

Preparation for cooking - Trim top and bottom of the turnip. Peel unless turnip is very young. Fresh turnip greens can be cooked separately from flesh.

Quick fixes - Peel and cut 1 pound of turnips into ½ inch cubes. Toss lightly in a drizzle of olive oil. Roast 20-25 minutes at 425º. Season with your favorite seasoning.

Mashed Turnips with Caraway

6 servings Prep 10 min Cook 15 min

2 pounds turnips, peeled and cubed
2 teaspoons caraway seeds
2 tablespoons butter
½ cup light sour cream

  1. Place the turnips in a pot and cover with water; bring to a boil over high heat and cook until turnips turn yellowish and are soft, 10 to 12 minutes. Drain water, leaving turnips in the pot and reserving the water.
  2. Stir the butter and caraway seeds into the turnips. Season to taste with salt and pepper. Use a potato masher to mash turnips. Use some of the reserved water to reach desired consistency.
  3. Stir in the sour cream and mash again, blending well.

Note: Unlike potatoes, turnips are a non-starchy vegetable with one third the carbohydrates of potatoes. So if you are looking for a way to reduce your carbohydrate intake, try mashed turnips instead or try a mashed potato/turnip combination.

Per serving: 110 calories, 2g protein, 11g carbohydrates, 6.5g fat, 4g saturated fat, 18mg cholesterol, 3g fiber, 135mg sodium, 4% Daily Value* Vitamin A, 56% Vitamin C, 8% Calcium, 3% Iron. *Based on a 2000 calorie diet.

Spicy Sweet Turnips

Serves 4, Time to Prepare: 35 minutes

1 tablespoon brown sugar
2 teaspoons butter, melted
¼ teaspoon salt
¼ teaspoon crushed red pepper
1/8 teaspoon ground ginger
Dash of ground allspice
3 (6-ounce) turnips, peeled and each cut into 6 wedge
Cooking spray

Combine ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray; toss to coat. Bake at 400° for 35 minutes or until tender, stirring every 10 minutes.

Sources: www.whfoods.com
Archibald, A Faughey, E. The Produce Partner. Food Fan Guides, 2005.

Roasted Root Vegetable

Time to Prepare: 45 minutes

1 of each root vegetable of your choice: carrot, turnip, parsnip, sweet potato, yam, rutabaga
Plenty of chopped fresh herbs (many combinations work, but start with rosemary and parsley)
Extra virgin olive oil
Salt and pepper

Preheat oven for roasting at 400°F. Wash vegetables thoroughly and then peel, completely removing any bruises or discolorations. Dice into irregularly-shaped one inch pieces (this shape will prevent them from stacking). Root vegetables have different densities, so some are much harder to cut than others. Be sure to take this into account to prevent injury.