Turnips are a versatile root vegetable deeply ingrained in culinary traditions around the world. You might recognize them by their typically white, creamy, or purple coloring, often with a two-tone appearance that adds visual interest to your dishes.
As a member of the Brassica family, turnips come in various shapes and sizes, from small, tender baby turnips to larger, more robust varieties. Each has a unique flavor profile that can enhance your meals in different ways.
When you’re selecting turnips, consider how their flavor can range from sweet and crisp to mildly pungent. Some have a slightly bitter and spicy undertone that is reminiscent of a cross between cabbage and radish.
Younger turnips tend to be sweeter and perfect for raw applications, while mature turnips develop a more pronounced flavor and a woodier texture, lending themselves well to cooking.
The variety you choose can impact the flavor and texture of your dish, so it’s beneficial to understand the subtle nuances between them.
Japanese Hakurei turnips, for example, are small and known for their light, sweet taste, making them ideal for salads or enjoying raw. In contrast, types like Milan turnips are considered premium for their exceptional taste and texture.
Whether you eat them raw, roasted, mashed, or in stews, turnips can offer you a range of flavors that can adapt to different cooking methods, ensuring their place as a staple in your kitchen.
Historical Significance and Classification
Your exploration of turnips, specifically Brassica rapa, reveals a vegetable with deep historical roots and a clear significance in agriculture and cuisine. This section will provide a focused look at the origins and classification of turnips.
Ancient Origins and Cultivation
Turnips are believed to be native to middle and eastern Asia, where they were first cultivated thousands of years ago. They are one of the earliest known cultivated vegetables, with Brassica rapa being a species of the mustard family, Brassicaceae.
This hardy biennial plant plays a central role in not just the human diet but also in agricultural practices across various civilizations.
As an ancient crop, turnips have been a dietary staple across numerous cultures. Their resilience in temperate climates and diverse growing conditions made them a reliable food source.
They not only served as an essential crop for subsistence but also have been featured in historical cookbooks, signifying their culinary importance through history.
Understanding Turnip Varieties
Turnip varieties span a wide spectrum of shapes, sizes, and flavors, each with unique characteristics suitable for various culinary uses. As you explore this root vegetable, you’ll discover the diversity that turnips bring to the table.
Types of Turnips
Baby Bunch Turnips: Harvested young, they offer a sweet and crisp taste.
Hakurei Turnips: Known for their light, sweet flavor, ideal for salads and often eaten raw.
Milan Turnips: These are premium turnips with a distinctive flavor.
Scarlet Turnips: Recognizable by their sweet, crisp white flesh and hints of red splashes.
White Egg Turnips: Also referred to as Hakurei, offering a unique taste and texture.
Shapes and Colors
Turnips can be broadly classified into two visual categories:
Round and Bulbous: The typical shape for many turnips, often sporting a two-tone color scheme.
Elongated: Less common, these varieties can resemble a shape akin to a large radish.
Their colors often range from white, cream, to purple, adding visual interest with their vibrant hues.
Sizes and Uses
Depending on the variety, turnips come in various sizes:
Small (Baby Turnips): Tender and suitable for immediate use in fresh salads or quick cooking.
Large: More robust, perfect for substantial dishes like stews and roasts.
Your choice in size can significantly determine its use in the kitchen.
Seasonal Varieties
Turnips are somewhat cold-tolerant, with winter considered a prime time for certain varieties:
Spring to Early Summer: Ideal for small, tender types like baby turnips, enjoyed for their crisp texture.
Winter: Larger, hardier varieties thrive, becoming a staple in many cold-weather recipes.
Remember to consider the growing season when choosing turnips, as it can affect flavor and texture.
Flavor Profiles
Turnip varieties offer you a palette of flavors that range from sweet and mild to bitter and spicy. Understanding their unique flavor profiles can enhance your culinary experiences.
Sweetness and Bitterness
Turnips typically express a balance of sweetness and bitterness.
Younger turnips tend to offer a sweeter taste, especially varieties like Baby Bunch Turnips which are harvested early.
Conversely, as turnips age, they develop a bitter edge, giving them a more robust flavor profile.
Texture and Firmness
The texture of turnips can be quite variable.
You’ll find that fresh turnips have a firm and crisp texture, similar to carrots. Cooking turnips modifies the texture, often resulting in a softer, less firm bite.
The variety plays a role too, with some maintaining firmness when cooked, while others become tender.
Earthy and Spicy Notes
Earthy flavors are a hallmark of the turnip’s profile, reminiscent of their growth environment.
This earthiness can be complemented by subtle spicy undertones, setting apart certain varieties.
Japanese Hakurei turnips, for instance, are noted for their light and sweet flavor with minimal spiciness, ideal for salads and raw preparations.
Nutritional Values
Turnips are a low-calorie source of nutrients, offering a diverse range of vitamins and minerals alongside dietary fiber. Their nutrient density makes them a beneficial addition to your diet.
Vitamins and Minerals
Turnips are notably high in Vitamin C, an antioxidant that supports your immune system, skin health, and wound healing.
Adequate intake of this vitamin is crucial, and a 1-cup serving of turnips can provide you with about 30% of your recommended daily intake.
They also supply potassium, essential for heart function and muscle contractions.
Table: Key Vitamins and Minerals in Turnips
Nutrient
Amount per 1-cup (130g raw)
% Daily Value*
Vitamin C
27 mg
30%
Potassium
233 mg
5%
*Based on a 2,000 calorie diet
Fiber Content
Turnips deliver a significant amount of fiber, with about 2 grams per 1-cup serving of the raw vegetable.
Fiber aids in digestion, helps maintain bowel health, and can support weight management by providing a feeling of fullness.
Fiber: ~2 grams per serving
Benefits: Digestive health, satiety
Low-Calorie Benefits
At just 36 calories per cup, turnips are an excellent choice for those monitoring their calorie intake.
The low-calorie profile of turnips does not come at the expense of nutrition; they provide essential nutrients while supporting a healthy weight management plan.
Common Turnips in Cuisine
Turnips are a versatile root vegetable that you can enjoy raw or cooked, bringing a range of tastes from sweet to spicy into your dishes. Their adaptability makes them a valuable ingredient across various culinary traditions.
Raw Preparations
Raw turnips possess a crisp and often spicy flavor. They are excellent when sliced thinly for salads, or you can enjoy them as a crunchy snack.
The smaller varieties, such as baby turnips, have a particularly sweet flavor, enhancing their suitability for raw consumption.
Salads: Shave or julienne turnips for a refreshing bite.
Slaws: Combine with a light honey-lemon dressing to balance the spiciness.
Cooking Techniques
Cooking turnips softens their texture and mellows their sharpness. For tender outcomes, you can:
Boil them until soft for purees or mashing.
Roast turnips to concentrate their sweetness; toss them in olive oil and roast until golden.
Stir-fry with other vegetables for a hearty and healthy medley.
Their ability to absorb flavors makes cooked turnips a formidable component in stews where they can take on the savory notes of the broth.
Combining Flavors
Enhancing turnip’s flavor is straightforward. While sweet varieties pair well with acids like lemon to elevate their natural sugars, spicier ones benefit from sweeteners such as honey to temper the heat.
Sweet turnips: Complement with vinaigrettes or citrus in salads.
Spicier turnips: Balance with sweet elements in cooked dishes.
When you roast or boil turnips, their flavor profiles have a sweet, mellow character that complements both meat and vegetarian dishes alike.
Specific Turnip Varieties and Their Traits
Turnips exhibit a vibrant spectrum of colors, textures, and flavors. Below are specifics on some popular turnip varieties to help you identify and choose the right type for your culinary needs.
Hakurei Turnips
Hakurei turnips, also known as white salad turnips, have a crisp white flesh with a sweet flavor. These small, round turnips are ideal for fresh eating, whether you slice them for salads or enjoy them as a crunchy snack.
Scarlet Queen Turnips
Scarlet Queen turnips are easily recognized by their vibrant red-purple exterior that gives way to a white interior. Their taste is mildly spicy yet sweet, and they add a dash of color to your dishes, making Scarlet Queen turnips a visual and flavorful delight.
Purple Top Turnips
The Purple Top turnips are classic and widely embraced for their dual-colored skin, purple at the top and creamy white at the bottom. Known formally as purple-top white globe turnips, they’re praised for their balance of sweetness and earthiness, perfect for roasting or mashing.
White Lady and Gold Ball Turnips
White Lady turnip is a pure white variety known for its tender texture and mild taste. On the other end of the spectrum, Gold Ball turnips or Golden Ball captivate with their golden-yellow exterior. They both are versatile with a subtle sweetness, suited for a range of preparations from roasting to braising.
Selecting and Storing Turnips
When selecting turnips, focus on freshness and firmness. Proper storage is key to maintaining their crisp texture and flavor profile.
Choosing the Right Turnips
When you’re in the market for turnips, aim to pick the freshest ones. Fresh, firm turnips with vibrant color—whether creamy white, purple, or red—tend to have the best taste.
Size: Small to medium-sized, indicating they’re young and likely to be sweet and tender.
Texture: Firm to the touch, without any soft spots or wrinkles.
Color: Bright and consistent, with a healthy skin that doesn’t require peeling unless desired.
Tip: Avoid turnips that have sprouted or have green shoots, as they might be past their prime.
Storage Techniques
Proper storage can significantly extend the shelf life of turnips, keeping them crisp and ready for use. Here are some techniques to store your turnips effectively:
Refrigeration:
Remove greens to prevent moisture loss.
Store turnips in the vegetable drawer of your refrigerator, where the temperature is between 32-40°F (0-4°C).
Root Cellar:
If you have a root cellar, keep turnips at a humidity level of 90-95%.
Place turnips off the ground, on shelves or in bins, to enhance air circulation.
Freezing:
Turnips can be frozen for long-term storage. Blanch sliced turnips, then store in airtight containers or freezer bags, removing excess air.
Remember, the fresher your turnips are at the time of purchase, the better they’ll hold up during storage.
Turnip Greens and Additional Offerings
Turnip greens are the leafy tops of the turnip plant, and they offer a range of culinary uses beyond the well-known root. They can be prepared and consumed in various ways, such as incorporated into salads or pickled. In addition to the greens, certain turnip varieties are cultivated specifically for purposes beyond typical table use.
Cultural Significance of Greens
Turnip greens have a significant place in various cuisines and are often associated with Southern cooking in the United States. These greens are not only a staple food due to their availability and heartiness but are also packed with nutrients. You can cook them down into a rich, hearty side dish, or serve them up fresh in a mixed green salad.
In some cultures, the entire turnip plant is utilized, and nothing goes to waste. The green leaves are especially valued for their high vitamin and mineral content, including vitamins A, C, and K, as well as calcium and folate.
Other Varieties for Special Uses
Beyond the common purple-top and white globe turnips, there are varieties specifically grown for their greens, such as:
Seven Top Turnip: This cultivar does not focus on producing a bulbous root and is instead grown for a bounty of tender, flavorful greens.
Topper Turnip: Similarly, Topper turnips are grown for their lush, tasty greens, which can be harvested multiple times throughout the growing season.
These specialized varieties are excellent for:
Salads: Young, tender greens from these varieties add a peppery punch to fresh salads.
Pickles: When pickled, turnip greens offer a tangy, crisp addition to various dishes or can be enjoyed on their own as a snack.
Cultivating such varieties allows you to expand the offerings from your garden and take full advantage of the entire turnip plant.
Frequently Asked Questions
In this section, you’ll find answers to common questions about the taste of different turnip varieties, helping you to understand the subtle and distinct flavor differences across their spectrum.
What distinguishes the taste of yellow turnip varieties from other colors?
Yellow turnips often have a milder and slightly sweet taste compared to the sharper and more pungent flavor of purple varieties. Their flesh tends to be tender, particularly when harvested young.
Can you describe the flavor differences among rare turnip varieties?
Rare turnip varieties, such as the Gilfeather turnip, can offer a unique flavor that is a blend of sweet and earthy. Some may have a less pronounced bitterness than more common types and can even possess a slightly buttery taste.
How do the flavor profiles of green turnip types compare to traditional white ones?
Green turnip types usually refer to the tops or leaves rather than the root. The greens have a slightly bitter and hearty flavor, which contrasts with the earthy, mild and sometimes sweet taste of the white root bulbs.
Which turnip varieties are known for having the sweetest taste?
Japanese turnips, like Hakurei, are renowned for their sweet taste. These small, round, white turnips are crisp and can be eaten raw or cooked, which allows their natural sweetness to be prominently featured.
What are some of the best varieties of turnips for culinary use?
For culinary use, consider turnips that maintain their texture and flavor when cooked. Varieties such as the Purple Top and White Globe are excellent for roasting and mashing, while the aforementioned Hakurei is great for salads and pickling.
How does the flavor of turnip root types vary across different varieties?
Turnip root flavors can vary from bitter and spicy in larger, older turnips to sweet and tender in smaller, younger ones.
Soil conditions, climate, and the time of harvest also play crucial roles in shaping the flavor of each variety.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
