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.
Available by the pound
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