When was the last time you ate a turnip? These robust root vegetables get overlooked all too often— sometimes because they aren’t as colorful and alluring as many other vegetables and frequently because home cooks simply aren’t sure what to do with them.
But now is the time to learn how to buy and cook turnips, baby turnips, and turnip greens. These cruciferous purple-white root vegetables have a nutty, slightly spicy flavor that makes a wonderful addition to soups and stews, are great in gratins, and are heavenly when roasted on their own or with other root vegetables. Baby turnips are milder in flavor and can be cooked whole. Turnip greens are a staple of Southern cuisine and can be prepared like collards or mustard greens, which are traditionally braised on the stovetop until tender but can also be cut into thin ribbons and quickly sautéed.
What Are Turnips?
Turnips are bulbous root vegetables with leafy green tops. They’re similar in shape to radishes, although they grow much larger. Another commonality between radishes and turnips is their slightly spicy flavor. Mature turnips, harvested in the fall, are usually purple at the top, fading to white. The bigger they are, the stronger their flavor tends to be, often with an edge of bitterness that’s especially noticeable when raw. Cooking makes them tender and mellows their flavor to a mild, nutty earthiness.
Baby turnips—harvested in spring while still small—have a milder flavor and can be creamy white or a blushing pink-purple.
And don’t overlook turnip greens! This is the leafy part of the vegetable that grows above ground. As you might guess, the greens of baby turnips are smaller and more tender than those of larger, more mature turnips. All sizes are edible and are even more nutrient-packed than the roots. Mature turnip greens will require a longer cooking time, and you may wish to trim off the thickest parts of the stems.
Turnips vs Rutabagas
Turnips are often confused with rutabagas—a similar-looking cruciferous root vegetable that’s creamy white with tops that are either purple or faintly green. The most distinct difference is in their flavor, rutabagas being sweeter, without the hints of spiciness and bitterness found in turnips.
Are Turnips Nutritious?
Turnips are members of the brassica family (also known as cruciferous vegetables), along with broccoli, cauliflower, cabbage, Brussels sprouts, and rutabagas. Not only are brassicas tasty and versatile, but they’re rich in nutritional benefits. They contain high levels of glucosinolates, which have been shown in some studies to have anti-inflammatory, antioxidant, and antimicrobial properties. Cruciferous vegetables are also high in vitamin A, vitamin C, calcium, potassium, and folic acid.
How to Buy and Store Turnips and Turnip Greens
When buying turnips at the supermarket, it’s rare to find them with the greens attached. Shop farmers markets or natural foods stores for bunches of whole turnips complete with greens. As soon as you get them home, cut off the greens and store them separately from the roots. Wait to wash them until right before you’re ready to cook.
To get all the dirt and grit off the greens, fill the sink or a large bowl with cool water. Swish the greens in the water, then wait a few minutes for the dirt to settle to the bottom. Transfer greens to a colander, drain the water, and repeat the process until all traces of dirt are gone.
Ready to Get Cooking? Here’s How to Eat Turnips
Using Turnips in Soups, Stews, and Braises
You can cook turnips the same way you do other firm winter vegetables like carrots, parsnips, potatoes, sweet potatoes, and winter squash. Add some variety to your favorite recipes by swapping in different root vegetables based on what looks good at the market or simply what you already have on hand.
Using Turnips in Side Dishes
Think of all the ways you love potatoes: mashed, roasted, gratinéed … you use the same preparation methods for turnips! Keep in mind that turnips contain less starch and more water than potatoes, so the texture of these dishes will be different.
Using Turnip Greens
You can prepare turnip greens the same way you would other hearty greens, like collards, mustard greens, beet greens, or chard.
