"Turnips are one of the vegetables I buy most often in the fall. I can never resist them at the farmers market-bright white, pink, or tinged with purple, with lush green tops attached. They often look more humble in the grocery store, but they're still worth reaching for. Turnips have a lightly sweet, peppery flavor with delicious nutty, mustardy undertones. Why not add them to your root vegetable rotation?"
"Turnips are a member of the brassica family, related to cabbage, Brussels sprouts, and rutabaga. You'll commonly see a few varieties at farmers markets and grocery stores: Harukei - Also called Japanese turnips, this variety has a bright white color, small size, sweet flavor, and crisp, juicy texture. Scarlet - Similar taste and texture to Harukei, but with spicy red skin. Purple top white globe - The most common variety. It has a denser, slightly starchier texture that's better cooked than raw."
Turnips belong to the brassica family, related to cabbage, Brussels sprouts, and rutabaga, and present in varieties like Harukei, Scarlet, and purple-top white globe. Harukei and Scarlet are small, sweet, and crisp; purple-top white globe is denser and better cooked. Turnips have a lightly sweet, peppery flavor with nutty, mustardy undertones. They can be thinly sliced and eaten raw in salads, quartered and steamed, or added to soups and stews. Turnip greens are edible and suitable for sautés, stir-fries, or miso soups. Roasting turnips with salt, pepper, and oil yields a sweet, tender, nutty side dish that cooks in about 30 minutes.
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