Turnips
Brassica rapa var. rapa
Similar vegetables
Radishes, black radish, daikon
A quick introduction
Turnips are round, pinkish-white roots that can be eaten both raw and cooked. We grow turnips both in spring and fall as they are fast and easy growers. We usually find that new CSA members need to get used to this regularly-provided crop, which is why we have added quite a few recipes to get you started. The size of turnips depends a lot on the space we give them: they stay small when we grow them closely together and can grow big if spaced further apart. We like turnips most when pickled or added to Southeast Asian soups. The leaves are edible as well, and great to use in stir-fries.
Storage
Remove the greens from the turnips as soon as you unpack your vegetable box. Leaving the leaves on will result in shrivelled and dried up turnips after a few days. Store the turnips in the vegetable drawer of the fridge. The greens keep best in a closed container in the fridge.
Season
Fall
Suggestions for preparation
Turnips are not commonly found in Dutch supermarkets but are a staple in Turkish or Moroccan stores where they offer them in different shapes and sizes. We grow quite small turnips that are white on the bottom and pink on top, which we usually bunch with the leaves attached (make sure to store the roots and leaves separately). Sometimes, if the leaves are past their prime, you will also find a bag of turnips only. We like to roast them in the oven and serve with (Italian) salsa verde or anchovy butter, add them to a simple miso soup or to a hearty vegetable tajine (see recipe below).
Recipes
Make a Thai turnip ‘papaya’ salad (Som Tam). Replace the fish sauce for kimchi juice for a vegetarian version.
Although originally not in the recipe we like to add daikon, black radish or turnips to this soup with chicken, tofu and noodles. Or add turnips and stir-fried turnip leaves to this miso soup (it will still taste nice if you don't have the bonito and kombu).
Use whole or halved turnips in this delicious vegetable tajine.
Lacto-ferment shredded turnips (add ginger and garlic if you would like to go the kimchi-way). Or take a short cut and make these vinegar-based quick pickles that are equally delicious: (we like to make them with additional chilli and cardamom, and serve them with falafel.
Ottolenghi’s spicy turnips that can be served as a condiment.
Kale with orechiette (pasta) and caramelized turnips (the kale can be replaced by other greens such as mizuna, red giant, frills or turnip tops).
Use the turnip greens in this recipe for a saag paneer that can be made with all kinds of different greens (also great for radish leaves, mustard greens etc.)
And finally a recipe from on of our dear members. She was so kind to take the time to write down this traditional turnip recipe that her grandmother used to make. A treat!