How to select
Choose turnips that are heavy and pearly. If leaves are still attached, make sure they are fresh. Avoid turnips with soft spots. Small and medium turnips are the sweetest.
How to prepare
- Rinse and peel the turnip root.
- Cut off ends, then into desired thickness of pieces before cooking.
- Turnips should not be overcooked or they will become dark in color and strong in flavor.
- The summer turnip, when sliced, can be cooked in 30 minutes while the winter turnip cooks in 45-60 minutes.
How to store
Turnips can be stored unwashed in a cool, well-ventilated area or a plastic bag in the refrigerator for up to two weeks. Store greens separately wrapped in a damp towel or plastic bag; use them as soon as possible.
Peak season
Spring, fall
Ways to use
- Mix in with other root vegetables, bake and add seasonings for a side.
- Bake and mash to make smashed turnips.
- Boost the flavor by adding garlic and parmesan.
- Slice or dice and add to a stir fry or your favorite soup.
Fun facts
- Turnips are primarily grown for their roots, but both the root and the plant’s leafy greens are edible.
- Varieties include purple-top turnips that are purple on top and white on their bottom half and scarlet turnips that are a vibrant red color, with white flesh.
- When raw, turnips can have a mild spicy taste, but when cooked they have a sweet, nutty, and earthy flavor.
Nutrition info and facts
The turnip bulb is a good source of vitamin C and also contains fiber and potassium. The leafy greens of a turnip contain folate, manganese, and vitamins A & K.
1 medium turnip = 34 calories, 8 g carbs, 2 g fiber, 37 mg calcium, 33 mg phosphorus, 233 mg potassium, 26 mg vitamin C
Learn more
Growing turnips and rutabagas in home gardens (UMN Extension)