The turnip is a member of the cabbage family and has been cultivated for centuries.
Turnips can be enjoyed lightly cooked, or raw in salads or slaws. Boil turnips with your potatoes and garlic to make garlic mashed potatoes with a twist. Try them sautéed, or add them to your soups and stews. Lemon juice, vinegar, chives, oregano, thyme, marjoram, and curry powder are great flavor enhancers for turnip dishes.
New to turnips? Try pairing with apples or carrots and caramelizing them in sugar and butter. For those who already have a taste for the pungent root, your farmer David Silveira recommends trying them raw, grated in a soup or salad.
White Tokyo turnips are super mild and great for raw salads or slaws, or simmered lightly in broth for 15 minutes.
The green tops on this week’s turnips escaped this winter’s frost, and are packed with nutrition. They can be boiled or steamed until just wilted and served with butter, or added to a dish of mashed turnips or to a soup.
Separate the green tops from the roots and store each separately in a plastic bag in the fridge. Eat the greens within the week, and the roots within two to three weeks.
We have both the purple topped turnips as well as the super mild Snow White and Tokyo turnips in our boxes each year, with and without the greens, depending on the frost. The white varieties can be eaten more like a radish and have a much more subtle, grassy flavor.
Tokyo Turnip a.k.a Hakurei Turnip