The turnip is a member of the cabbage family. The most common turnip roots grow to the size of a baseball and are a reddish-pink at the top. Other varieties being grown may be purple, white and gold. The flavor of a turnip ranges from peppery sweet when raw to buttery sweet when cooked. Smaller turnips will be sweeter, tender-fleshed and can even be eaten raw
Turnips may be served raw in salads and appetizers, slow cook in soups, stews and braises, combine with other roasted root vegetables, makes a great puree.
Basically forgotten and neglected in The U.S., rutabagas are enjoyed in much of the world and are common in Asia and Europe.
- Celery root
- Juniper berries