Turnips
Turnips can be eaten from top to bottom, or more fittingly, root to bulb. The small, tender varieties are grown for human consumption and both the bulb and leaves, which resemble mustard greens, can be enjoyed. The larger varieties, on the other hand, are often used as feed for livestock and the the roots provide a valuable energy source for young animals.
Turnips prefer cold-weather climates and the most common variety is white-skinned with a purple, red, or green blush on the top where the sun has hit. Smaller turnips tend to be sweeter and can be eaten raw, adding a nice crunch to salads, while larger turnips have a nuttier taste and are best when blanched or boiled. To avoid a bitter flavor, place a potato in the water directly next to the turnip.
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Recipes with Turnips
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Mixed Root KimchiAruna Lee, Volcano Kimchi |
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Root Vegetable Latkes with Old Country Sour CreamLiz Alpern & Jeffrey Yoskowitz, The Gefilteria |
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Tortelloni Verdi with Ricotta, Field Greens, and Creamed TurnipsTony Florian, Seven Hills |
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Roasted Root Vegetables with Honey GlazeAdam Dulye, The Abbott’s Cellar and The Monk’s Kettle |
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Articles about Turnips
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January 07, 2021Get Rooted: A Farmers Market Guide to Root VegetablesA walk through the Ferry Plaza Farmers Market the winter dispels any belief that “there are no fresh vegetables during the winter.” |
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December 01, 2006Cruciferous CropsLucky for us, one of the most cold-tolerant plant families encompasses more vegetables than any other. |
About CUESA
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