Turnips grow wild in Siberia and have been eaten since prehistoric times. Rutabagas are a cross between cabbage and turnip.
Turnips are easy to grow if sown in the proper season. They mature in two months and may be planted either in the spring, late summer or fall for roots or greens. The spring crop is planted for early summer use. The fall crop, which is usually larger and of higher quality, is often stored for winter use.
Because rutabagas require 4 weeks longer to mature than turnips, they are best grown as a fall crop. The leaves are smoother and the roots are rounder, larger and firmer than those of turnips. Rutabaga is most commonly grown in the northern tier of states and Canada but should perform fairly well anywhere there is a fairly long cool period in the autumn or early winter
Turnips come in all shapes and colors, from round to cylindrical and rose to black. They may be eaten raw or cooked.
How to Select:
Select pearly, heavy turnips without soft spots and fresh leaves if still attached. Small to medium ones are sweetest.
Store turnips in the refrigerator in a plastic bag for only a few days since they get bitter with prolonged storage.
Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.
Mash ‘em! And you thought you could only mash potatoes! Mashed turnips add a little kick to this unique recipe. Mashed Sweet Potatoes & Turnips
A New Kind of Coleslaw. Enjoy shredded turnip instead of cabbage in your next batch of
Julienne Them. Turnips make a great matchstick garnish for any dish. Just cut into really thin slices and garnish as desired.
Eat ‘em Raw. Slice young turnips and eat raw with a dip or peanut butter or add
shredded raw turnips to salads.
Sow Some Seeds. Get your kids interested in fruits and veggies by helping them grow something. Turnips grow easily and your kids may even be persuaded to eat them after harvest.
Switch Your Greens! Use turnip greens as an alternative to cooked spinach or collard greens! They’re delicious sautéed or steamed as a side dish with garlic, onion, olive oil and lemon, or as an addition to soups, stews and pasta.
Roast ‘em! Add a cubed turnip to your next pot roast or pan of roasted vegetables.
A Sweet Side to Any Entree. Enjoy Maple-Glazed Turnips as a side dish with pork,
beef or any poultry main dish.
Turbo-Boost Your Stew. For an extra boost of nutrition and flavor, add turnips to soup or stew at the same cooking stage as you would potatoes.
Fat free, cholesterol free, low sodium, excellent source of vitamin C.