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Fruit and Vegetable Guide

Photo of Turnips

Turnips

Autumn, winter

Description: When young and fresh, these half-white, half-purple root vegetables range in flavor from very sweet to a little peppery; older ones can be hot and bitter.

Selection: Choose smooth, unblemished turnips. They should feel firm and heavy for their size. Greens should look fresh. Turnips 2 inches or less in diameter are usually more tender.

Storage and handling: Refrigerate in a plastic bag up to a week. Wash in a bowl of cold water.

Preparation: Baby turnips need not be peeled, but tough skins of other turnips can be removed with a peeler or knife. Blanche large or old turnips in boiling water 4-5 minutes to get rid of a strong or bitter flavor. Boil whole or chopped turnips; pieces will take 5-8 minutes, small whole turnips 15-20 minutes. Roast in the oven (SIS, p. 251). Microwave small whole turnips, covered, 4 minutes. Drain and finish cooking as desired. Turnip greens may be boiled or steamed.

Serving suggestions: Slice or julienne young turnips and eat raw with a dip or peanut butter. Add shredded raw turnips to salads. Bake turnips with sweeter root vegetables like carrots and parsnips. When boiled and then puréed with a potato, turnips make a delicious, low-starch alternative to mashed potatoes.

Nutrients: Vitamin C.

1 lb raw = 3 1⁄2 cups
1 lb cooked = 2 cups

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The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

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