Turnips and their cousins, rutabagas (a cross between turnip and cabbage) belong to the Brassica family. These Northern European crops were brought to America by immigrants, who counted on them as a storage vegetable during cold winters. In American markets, for many years, they were dutifully purchased for Thanksgiving and then ignored for the rest of the year because of their strong taste. Some urban dwellers associated turnips strongly with their use as animal food. Recent interest in the benefits of cruciferous vegetables has increased their popularity, greens and all.
What to Look For:
1. Smooth, unblemished roots and crisp tops
2. Clear color, whether white, white-and-purple, or yellow
3. Heavy weight for size (if you are new to eating turnips and rutabagas, start with smaller roots�they will be more tender and sweet)
4. Wax. A thin coat of wax is often applied to rutabagas to increase their storage-life. It is harmless and can be peeled off when you are ready to cook
Turnip Storage and Preparation Tips:
1. Store at cool room temperature or refrigerate in plastic or paper bag
2. Scrub thoroughly. Separate leaves and wash under cold running water to remove any retained soil.
3. Peel before using.
Cooking with Turnips:
Turnips can be boiled, mashed and served like mashed potatoes. Turnips also combine well with other vegetables, replacing part of the beets in Russian borscht recipes, combined with onions and potatoes to make a hearty Scandinavian soup, or added, with potatoes, onions and carrots to add depth of flavor to a beef stew or soup. A delicious cold pickle can be made by refrigerating matchstick-sized pieces of turnip, red pepper, and carrot, in vinegar, sugar, and some coarsely-ground black pepper. Greens can be steamed and dressed with a little butter. A favorite spring dish in many farming communities is the first small spring turnips, steamed and served with their greens.
Turnip Nutrition Highlights:
Turnips provide a good source of potassium, fiber, and small quantities of calcium and vitamin C. Eaten in combination with their greens, potassium and vitamin C levels double, and fiber triples, to become a very good source. Adding the greens also provides high levels of vitamin A and lutein, beta-carotene, folate, and vitamin K, along with some B vitamins (B1, B2, B3, B6, B12) and phosphorus. A vegetable with humble origins provides a whole alphabet of good nutrition.