The peel-or-not-to-peel decision for purple top turnips
The question of whether to peel purple top turnips is a common one for home cooks. Unlike some vegetables where peeling is mandatory, with turnips, it is largely a matter of preference and circumstance. There is no single correct answer, but rather a decision based on several key factors. By considering the turnip's maturity, the intended cooking method, and your personal taste, you can achieve the best results for your dish.
The age and size of the turnip
One of the most important indicators of whether to peel is the size and age of the turnip. Smaller, younger turnips, often harvested in the spring or early summer, have thin, delicate skin that is perfectly edible and adds a slight peppery flavor. For these, a simple scrub with a vegetable brush is sufficient. However, as purple top turnips grow larger and older, typically becoming bigger than a tennis ball, their skin can become tougher, thicker, and more fibrous. This mature skin can also develop a more pungent or bitter flavor that some people prefer to remove. When in doubt, examine the turnip's skin: if it looks dull or leathery, it is best to peel.
Your intended cooking method
Your cooking plans also play a significant role in whether to peel. Certain preparations, such as mashing or creating a silky-smooth purée, require peeling to prevent a fibrous texture in the final dish. For other methods, such as roasting, the decision is less critical. When roasting, the skin on young turnips crisps up nicely, adding texture and flavor. For larger turnips, the thicker skin may become unpleasantly chewy or tough when roasted, making peeling a better choice for a tender result. For soups and stews, peeling is often a good idea to ensure a consistent, tender texture, though if the turnips are very young, the peel may soften enough not to be an issue.
The desired flavor profile and aesthetics
Peeling also affects the flavor and appearance of the final dish. Turnip skin, particularly on mature turnips, has a distinctively sharp, slightly bitter taste. By removing the skin, you get a milder, sweeter flavor profile from the white flesh. For those who enjoy a more rustic and earthy flavor, leaving the skin on is ideal. Aesthetically, the purple top of the turnip is in the skin, so peeling will remove this vibrant color. For a colorful and attractive dish, leaving the skin on is the best option, as long as the turnip is young enough for the skin to be tender.
Preparing purple top turnips: A step-by-step guide
Regardless of your peeling decision, proper preparation is key. Here's a quick guide to help you prepare your turnips for cooking:
- Wash and scrub: Thoroughly wash the turnips under cool running water. Use a stiff vegetable brush to scrub away any dirt or debris, which is especially important if you are leaving the skin on.
- Trim the ends: Use a sharp knife to trim off the root end and the top where the greens were attached. If the turnip is older, this part can be woody and tough.
- To peel or not to peel: Make your decision based on the factors discussed above. If peeling, a vegetable peeler or sharp paring knife works well. If not peeling, you can proceed directly to cutting.
- Cut as needed: Cut the turnips into your desired shape for your recipe. For example, into 1-inch cubes for roasting or smaller chunks for boiling or mashing. Cutting them into uniform sizes ensures even cooking.
Delicious purple top turnip recipes
- Roasted purple top turnips (unpeeled): For a simple and flavorful side, roast young, unpeeled turnips. Cut them into 1-inch cubes, toss with olive oil, salt, pepper, and herbs like rosemary or thyme. Roast at 400°F (200°C) for 30–45 minutes, or until tender and golden brown.
- Mashed purple top turnips (peeled): For a smooth, creamy side, peel and cube larger turnips. Boil until very tender, then drain and mash with butter, cream, and a pinch of sugar to mellow the flavor. Season with salt and pepper.
Peeling vs. Unpeeled Purple Top Turnips: A Comparison Table
| Feature | Peeled Turnips | Unpeeled Turnips |
|---|---|---|
| Best For | Mashing, purées, older/larger turnips with tough skin | Roasting, salads, sautéing, younger/smaller turnips with tender skin |
| Flavor | Milder, sweeter, and less pungent | Earthy, slightly peppery or bitter (especially in mature turnips) |
| Texture | Smooth and silky (ideal for purées), consistently tender when cooked | Can be fibrous or tough if the skin is mature, crisps up nicely when roasted |
| Nutritional Content | Good source of nutrients, but loses some fiber and vitamins from the skin | Higher in dietary fiber, Vitamin K, and Vitamin C from the skin |
| Appearance | Plain white flesh | Preserves the attractive purple and white color |
Conclusion: Making the right choice for your meal
Ultimately, the choice to peel purple top turnips is a personal one, but it is an informed decision based on a few simple guidelines. If you have small, young turnips, the skin is an edible, nutritious, and flavorful bonus, perfect for roasting or raw applications after a good scrub. However, if your turnips are large, mature, or destined for a smooth purée, taking the time to peel is a worthwhile step to ensure the best texture and flavor. By paying attention to the vegetable's age and your desired outcome, you can prepare purple top turnips perfectly every time. For more on cooking turnips, you can find various preparation methods and recipes on the Food Network website.
Frequently Asked Questions
Q: Is the skin of purple top turnips edible? A: Yes, the skin is edible, especially on smaller, younger turnips where it is thin and tender. For larger, mature turnips, the skin can be tough and bitter, so peeling is often preferred.
Q: When should I peel my purple top turnips? A: You should peel them if they are large, old, have tough-looking skin, or if you are preparing a dish like a mash or purée where you want a smooth texture.
Q: How do I tell if a turnip's skin is tough? A: Feel the turnip's surface. If the skin looks dull or feels thick and leathery, it is likely tough and should be peeled. Tender skin will feel smoother and more pliable.
Q: What happens if I don't peel a large purple top turnip? A: If you don't peel a large, mature turnip, the cooked result may have a woody or fibrous texture and a potentially sharp or bitter aftertaste.
Q: How do I wash purple top turnips that I'm not peeling? A: To prepare unpeeled turnips, scrub them thoroughly with a stiff vegetable brush under running cool water to remove all dirt and debris.
Q: Do turnip greens need to be peeled? A: The leafy green tops of the turnip plant are edible but are not peeled; they are typically washed thoroughly to remove grit and cooked separately, often by sautéing or braising.
Q: Can I eat purple top turnips raw with the skin on? A: Yes, especially with younger, sweeter turnips, you can grate or thinly slice them raw with the skin on for salads, but ensure they are scrubbed very clean first.
