Turnips are a versatile vegetable since you can eat both the root and the green. The root is usually white in color and can have a “purpleish” color closer to the top if it was exposed to sunlight while growing. The root part of the plant is high in vitamin C and the greens are very high in Vitamin A, C, E, B6, and a great source of
The root can be eaten raw if it is very young, but most often it’s boiled before eating. You can cut them into cubes and add them to soup, mash them into “turnip taters” or add them to any vegetable meddly for roasting.
The greens can be steamed just as you would do spinach or added to a spring salad mix…..they add lots of flavor and color!
If you plan on using the tops, cut off the leaves, bag them separately and refrigerate for use within a few days. Refrigerate unwashed roots in a plastic bag. They should keep for anywhere from 1 week to 2 weeks.
Freezing Wash, peel, slice and place in pot of water that just covers them. Bring the water just to the boiling point, then drain water off. Dump them into a sink of very cold water, then drain again, pack in freezer bags and freeze.
You can check out our
BLANCHING VEGETABLES PAGE
for more information and time charts for other vegetables.
See Other Turnip Recipes