Turnips offer us a simultaneous sharp and sweet flavor, enjoyed by many. A good source of vitamin C, potassium, and calcium, turnip greens also provide us with vitamins A, C, and B-complex, and the minerals potassium, magnesium, and calcium. They are one of the cruciferous vegetables believed to prevent cancer.
To prepare turnips, simply scrub with a stiff-bristled vegetable brush. They do not need to be peeled.
Turnips are excellent served raw on a veggie platter with a favorite dip. Or grate raw into salads or slaws.
Small whole turnips can be boiled for 15-20 minutes; larger turnips can be cut into 1/2 to 1-inch thick slices or cubes and boiled for 8-10 minutes. Steam 1/2 to 1-inch thick slices or cubes for 12-15 minutes; steam small whole turnips 20-25 minutes. Turnips can be baked alone for 30-45 minutes at 350 degrees, or bake with other seasonal root vegetables. Thinly slice into stir-fries, or add diced or cubed turnips to soups or stews.
Turnips can be stored unwashed in a plastic bag in the refrigerator for 1-2 weeks. Turnip greens should be stored separately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. Remember to use these as soon as possible.