Season: May to December
Description: Turnips are a source of vitamins A and C, which are antioxidants that may reduce your risk of heart disease and certain cancers. Vitamin A helps maintain eye health. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Turnips are also a source of potassium and fiber. Potassium helps maintain healthy blood pressure, and fiber helps control cholesterol and keeps you regular. Turnip greens are edible and provide vitamin K, calcium and magnesium, which help build and maintain healthy bones.
Vitamins: Vitamin A, Vitamin C, Fiber, Potassium
Selection: Turnips with a heavy, firm skin. If tops are attached, they should be fresh, green and crisp. Avoid turnips that are soft or have brown spots. Avoid greens that are yellow or wilted, as this can indicate old turnips.
Storing: Turnips and turnip greens separately. Wrap greens in a damp towel and place in a plastic bag. Greens will last up to 4 days in the coldest part of the refrigerator. Store the roots (the turnip) in a plastic bag in the crisper.
Preparation: Remove the greens from the root (turnip). Peel the turnip, if necessary. Small, young turnips may only need to be scrubbed. Soak turnips in ice and enjoy raw.
Serving: Pair turnips with cream, butter, citrus, nutmeg, thyme, parsley or root vegetables like carrots, sweet potatoes and potatoes. Boil greens for 10 minutes, braise for 12 minutes or saute for 7 minutes. Use turnips in any potato recipe.