Turnips are thought to be native to western Asia and Europe, though no definitive origin is known.
Buy small- or medium-sized turnips because they have a sweeter, more flavorful taste. Large turnips with leaf scars or soft spots should be avoided.
Raw preparation
Turnips can be eaten raw. They can be sliced into sticks or coins and eaten. They can be added to vegetable trays and used for dipping.
Cooking
Turnips should be cooked just to the tender point as overcooking takes away their sweetness. Turnips are popular for adding sweetness and texture to stews and soups. They can be served glazed, mixed with carrots.
Baking
Turnips are popular in turnip casserole, a dish in which turnips are cooked, then mashed, seasoned and baked.
Freezing
Cut turnips into cubes. Blanch for 2 minutes. Cool and drain. Place in a freezer-safe container and freeze.
1 lb. = 3-4 medium turnips
Turnips should be kept refrigerated and will keep for up to a week.
A 3.5 oz. serving of turnips has 23 calories and contains 35% of the U.S. Recommended Daily Allowance of vitamin C.
Persians believed turnips were beneficial in treating the common cold.
