Once you’ve tried these spicy turnips, you’ll be hooked.
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Turnips are members of the Brassica family and are a very popular fall crop. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root. Purple-top turnips are purple on top and white on their bottom half. Scarlet turnips are a vibrant red color, with white flesh, and look like very large red radishes. Turnips are extremely flavorful but are not very good eaten raw.
Handling: Wash and peel the turnip root. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes, the winter turnip in from forty-five to sixty minutes.
Storing: Turnips should be stored unwashed in plastic bag in hydrator drawer of the refrigerator. Store greens separately wrapped in damp towel or plastic bag - use them as soon as possible.
Freezing: Freeze turnips in cubes or fully cooked and mashed. Cut off tops, wash and peel. Cut in cubes to blanch or in large chunks to cook and mash before freezing. Cubes blanch in 2 minutes. To mash, cook in boiling water until tender. Drain, mash or sieve. Cool. Leave ½ inch headroom for either.