Turnips can be eaten as a snack, cut up and added to a salad, other vegetable dishes, soups and stews, or they can be cooked and eaten mashed or sliced as a side dish. They can be boiled, baked, braised in a stock, steamed, stir-fried, roasted, or microwaved, but should not be overcooked, retaining some crunch to the vegetable. Turnips can also be pickled. They generally store well and can be kept in a refrigerator wrapped in plastic with air holes for one to three weeks. If blanched, they can be frozen and kept for longer periods of time.
Turnips are available throughout the year but more readily available during the fall and into spring. To select, choose smaller turnips that have smooth skins and are plump and heavy for their size. This root vegetable may be coated with a food-grade wax coating that is used to seal in the moisture and maintain the color of the vegetable. To store, place in a plastic bag and store in the refrigerator for up to a week.
USDA Nutrition Facts