Turnips are a versatile, biennial root vegetable and a member of the Brassica genus, making them a relative of kale, broccoli, and cabbage. Often mistaken for rutabagas, turnips offer a distinctive peppery, zesty taste when young and raw, which mellows into a sweeter, nutty flavor when cooked. The complete edibility of the plant means you get a 'two-for-one' deal when purchasing fresh turnips with their greens still attached.
The Edible Turnip Root
The bulbous root is the most recognized part of the turnip and can be prepared in numerous ways. Younger, smaller turnips have the best and sweetest flavor, while larger, older ones can become woody and more pungent. Unlike some root vegetables, the thin skin of a small or baby turnip is perfectly edible and requires no peeling, though larger turnips are often peeled to remove a thicker, more bitter exterior. The root is high in fiber, vitamin C, and potassium.
Preparing the root
- Roasted: Cut peeled or unpeeled turnips into chunks, toss with olive oil, salt, and herbs, then roast at 400°F (200°C) until golden and tender.
- Mashed: Boil or steam peeled turnip chunks until soft, then mash with butter, salt, and pepper for a low-carb alternative to mashed potatoes.
- Raw: Slice or grate small, young turnips for a crisp, peppery addition to salads or coleslaw.
- Soups and stews: Add diced turnips to hearty soups or stews, where they will absorb flavors and become tender.
- Pickled: Create a tangy, probiotic-rich snack by pickling turnip roots and greens.
The Edible Turnip Greens
The leafy green tops of the turnip, known as turnip greens, are a nutritious and often overlooked part of the plant. They are especially rich in vitamins A, C, and K, as well as folate, and are a staple in Southern American cuisine. When eaten raw, they have a strong, peppery flavor similar to mustard greens, but cooking them mellows their bitterness.
Preparing the greens
- Sautéed: Sauté washed and chopped greens with garlic and olive oil until wilted. A splash of vinegar can enhance the flavor.
- Boiled: Many Southern recipes call for boiling the greens for a longer period with ingredients like smoked pork or onion to create a rich, savory dish.
- Soups and stews: Much like the root, the greens can be added to soups, where they will soften and add nutrients.
- Raw: Use small, tender greens in salads for a zesty kick.
Comparing Turnip Roots vs. Turnip Greens
| Feature | Turnip Root (Bulb) | Turnip Greens (Leaves and Stems) |
|---|---|---|
| Flavor | Mild, sweet, and nutty when cooked; peppery and zesty when raw, especially when young. | Strong, earthy, and peppery flavor, especially when raw. Cooking mellows the bitterness. |
| Texture | Crisp and firm when raw; soft and tender when cooked, similar to a potato. | Firm, fibrous stems and tender leaves that wilt when cooked. |
| Nutritional Profile | Good source of fiber, vitamin C, potassium, and manganese. | Exceptionally rich in vitamins A, C, and K, as well as folate and calcium. |
| Best Preparations | Roasting, mashing, boiling, raw in salads, pickling, and adding to soups. | Sautéing, boiling, braising, adding to soups, and using raw in salads (younger leaves). |
The Nutritional Benefits of the Whole Turnip
By consuming both parts of the turnip, you can take full advantage of its comprehensive nutritional profile. Turnips are a cruciferous vegetable, which is a class of vegetables known for their potential health benefits, including supporting immune function, aiding in digestion due to high fiber content, and potentially reducing the risk of certain cancers. The greens provide an excellent source of vitamin K, important for bone health and blood clotting, while the root is a good source of vitamin C. For centuries, the turnip has been valued in different cultures, even being used in Traditional Chinese Medicine to aid in digestion.
Conclusion: Embrace the Entire Turnip
In conclusion, the question of whether are all parts of a turnip edible is definitively answered with a resounding yes. From the crisp, slightly peppery root to the nutritious, leafy greens, the entire turnip plant is safe and beneficial for human consumption. Different preparation methods, such as roasting the root or sautéing the greens, can drastically change the flavor and texture, offering a wide array of culinary possibilities. So next time you see fresh turnips with their green tops, don't discard the leaves—you'll be missing out on a delicious and nutrient-rich part of the vegetable. For a taste of Southern tradition and a boost of nutrients, consider making a batch of country-style greens with a side of mashed turnip and potato.
What are Turnips?
Turnips are a root vegetable known by their scientific name Brassica rapa subsp. rapa. They are related to radishes, cabbage, and mustard, and belong to the same family of vegetables as broccoli and kale, making them a cruciferous vegetable.
When should you peel a turnip?
Peeling a turnip is not always necessary. The skin of smaller or baby turnips is thin and perfectly edible, and can be left on, especially for roasting. Larger, more mature turnips tend to have thicker, more bitter skin, so peeling is generally recommended for those.
Can you eat turnip greens raw?
Yes, turnip greens can be eaten raw, but they have a very strong, peppery flavor. They add a pungent kick to salads. However, cooking the greens mellows their bitterness and makes them more tender.
How can you tell if a turnip is fresh?
To find the freshest turnips, look for bulbs that are firm, heavy for their size, and pearly in color, with no soft spots. If the greens are still attached, they should be fresh, vibrant green, and not yellowing.
What is the difference between a turnip and a rutabaga?
Turnips are often confused with rutabagas, but they are different vegetables. Rutabagas are a hybrid of turnips and cabbage, are generally larger, have a slightly sweeter flavor, and are yellow-fleshed. Turnips are typically white with purple or green tops and have white flesh.
Do all varieties of turnip have edible greens?
Yes, the greens of virtually all turnip varieties are edible. Some varieties, like 'Seven Top', are even grown specifically for their large, abundant greens rather than for the root.
How should turnip greens be stored?
For best results, store turnip greens separately from the roots. Wrap the greens in a damp cloth or plastic bag and store them in the refrigerator's crisper drawer, where they will last for a few days.
Is it safe to eat the entire turnip, including the stem?
Yes, the entire turnip, including the root, leaves, and stems (part of the greens), is safe to eat. The thicker stems attached to the leaves take longer to cook than the leaves themselves, and some recipes suggest cooking them for a longer time.
Are there any precautions to consider when eating turnips?
Turnips and other cruciferous vegetables can cause gas and bloating for some individuals. Those with certain digestive issues should exercise caution or consult a doctor before significantly increasing their fiber intake. Additionally, turnip greens are high in vitamin K, which plays a role in blood clotting and may interact with certain medications.
How can turnips be frozen for later use?
To freeze turnips, first blanch the roots in boiling water for about 3 minutes, then cool in ice water. Drain and pack into freezer bags or containers. Turnip greens can also be blanched and frozen.
What is 'potlikker' and why is it important?
Potlikker is the nutrient-rich liquid that remains after boiling turnip or collard greens. Historically, it was highly valued in Southern cuisine for its nutrient density, with the nutrients from the greens seeping into the cooking water. It is often used to soak up with cornbread.
