These Turnip Recipes That Prove Just How Delicious the Veggie Can Be (2024)

FAQs

What is a vegetable that looks like a turnip? ›

Turnips and rutabagas are both members of the cabbage family, Brassicaceae. The rutabaga is thought to be an ancient cross between a turnip and a cabbage, and therefore a hybrid. Both of these root vegetables are a good source of complex carbohydrates for soups, stew, and casseroles. and have edible greens as well.

Rutabagas are more fibrous than turnips and slightly sweeter and, like turnips, are a great source of vitamin C. Choose firm ones no bigger than a softball for roasts and mashes.

Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula — all members of the mustard family in the genus Brassica. Both the bulbous white and purple taproot and the leafy greens are edible.

Originally from Mexico, the jicama is sometimes also known as a Mexican turnip or yam bean. Although the root is safe to eat, the rest of the plant, including the beans, are toxic.

Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple. Raw baby turnips can be sliced or diced and used in salads. Raw turnips can also be grated and used as a garnish.

Parsnips have a long root like carrots while turnips are round like radishes. Parsnips are sweeter than turnips, with a hint of licorice taste. Parsnips are in the same family as carrots, while turnips are in the same family as cabbage.

Both the root and the leaves of the turnip are edible, but turnip greens refer specifically to the stem and leafy green part of the plant. Turnip greens are among the top foods in terms of the Aggregate Nutrient Density Index (ANDI) score.

Turnip may be used in case of diabetes. Turnip contains several constituents like quercetin, indole, alkaloids, etc. These constituents may be responsible for the anti-diabetic activity of turnip. A study on mice showed that turnip might show its anti-diabetic activity against type-2 diabetes.

Turnips have been cultivated for thousands of years and are probably native to both Europe and central and western Asia. Rutabagas, which are often called Swede turnips, combine the thick turnip-like roots with bluish green leaves that resemble cabbage leaves.

They are low in calories but high in fiber as well as vitamin C, potassium and manganese. Turnip health benefits include improved immunity, increased regularity, weight loss and better heart health. They may also contain cancer-fighting compounds that can help protect against several types of cancer.

How to cook turnips so they are not bitter? ›

Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Cooked turnips are also sweet but the tang becomes somewhat bitter, so they are best eaten with fatty or spicy food. The best combinations I know are a sidedish of mashed turnips and carrots and as a full meal, mashed potatoes, mashed turnips (with or without carrots) , a rich beef gravy and haggis.

Rutabaga has an interesting origin story.

It's a cross between a turnip and a cabbage. The intriguing thing about this cross is that turnips are of the species Brassica rapa and cabbage are a Brassica oleracea – which means they aren't closely related enough to cross-breed.

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

They can be eaten raw, but are usually roasted, cooked and mashed (sometimes with potatoes or other root vegetables), and used in casseroles, stews and soups. They are high in vitamin C, a good source of potassium and high in fiber. Refrigerate rutabagas, unwashed, in a plastic bag for up to 10 days.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.