The turnip is thought to have originally come from central Asia around 4,000 years ago and may have been one of the first vegetables to be cultivated. Even just mashing them up with some potato and cream cheese will not only add some fresh flavor, but also some essential nutrition to your meal. Turnip. Seasoning the butter or oil used to roast the turnips is important if you want them to satisfy family members who are accustomed to potatoes. Add salt and pepper to taste on the turnips. Turnip stalks or greens are often available late spring when producers have thinned out their commercial turnip crops, and if available, these should not be trashed, instead if they are green and crisp, then you can rinse and quickly steam them. Mom Food Blog with Family Recipes and Healthy Lifestyle. They should be blanched in boiling water for two to thee minutes and then fully cooled in iced water to prevent the enzymes in the turnips from breaking the flesh down. A turnip dip can be made with steamed leaves, garlic, cream cheese and salt and pepper. And while raw turnips have a spiciness similar to that of radishes, rutabagas by comparison are sweeter. Rutabagas are great for roasting and stewing, and in hearty soups, like beef barley, chicken soup, and in a roasted root vegetable platter along with carrots, parsnips, beets, onions and celery root. Both rutabagas and turnips can be stored in your refrigerator, in the crisper drawer set to the humid setting, for up to two weeks. Add the turnips to the bowl and toss the turnips to coat in the seasoned butter. These are very small marble-sized turnips that have white flesh and a flavor that is a cross between radish and apple. They can be peeled and prepared in exactly the same way as you would potatoes. Per cup there are about 4 grams of carbs in turnips. Both the greens and the turnips can be refrigerated, but the greens should be used in the next couple of days while still fresh. Rutabagas, raw. Rutabaga greens are a bit closer to cabbage or collard greens in flavor and texture, and they are not as tangy as turnip greens. Turnips and potatoes look pretty similar once cooked, but are turnips a good substitute for potatoes? Best suited to cooler climates, even though the turnip (Brassica rapa) is a root, or more accurately, a combined lower stem and upper portion of taproot, it is not a root vegetable, Instead, it is a brassica. With older turnips, you can also peel and quarter them and mix them with some olive oil, salt and pepper. Young, or baby turnips are usually tender, sweet and crunchy, although some turnip varieties may have more of a tangy flavor to them. Potatoes have roughly 15 net grams of carbohydrates per cup. It is also popular as turnip cake, a type of Chinese dim sum which is pan fried and served up as slices, or with other dishes. Your email address will not be published. This is because cruciferous vegetables contain some compounds that may help protect against cancer, or even slow down the progression of cancer cells. Read our, What Fruits and Vegetables Are In Season In November, Fresh Fruit and Vegetable Picks for November, 26 Iconic British and Irish Potato Recipes. Turnips, which are also great prepared in all of those ways, can also be eaten raw, used in much the same way you would use radishes, like in a salad or a crudite platter. Turnips can also be grilled. Their yellow flesh is also much stronger tasting than turnips! The turnip is a biennial plant but is usually only grown as an annual. Your email address will not be published. Turnips migrated to European countries and at one time were a staple for the Roman army, although they were never popular with some Romans - a turnip was usually the vegetable of choice to thrown at unpopular public figures! The most obvious visible difference between the two root vegetables is their size. Turnips are best when small and tender, like around the size of a tennis ball. They get woody when they get bigger.