The turnip, a humble root vegetable often overlooked, is a culinary chameleon. Offering a slightly peppery and earthy flavour, it's surprisingly versatile and packed with nutrients. This comprehensive guide will delve into the world of turnips, from their ancient origins to the best ways to prepare and enjoy them. Get ready to elevate your cooking with this often-underestimated ingredient!
1. History of Turnip:
The turnip's story is steeped in history. Originating in Central Asia, it's been cultivated for thousands of years. Archaeological evidence suggests turnips were grown as early as the 4th millennium BC. They spread throughout Europe, becoming a staple food, especially during the Roman era. Historically, turnips were used for both human and animal consumption. They played a significant role in providing sustenance during colder months, often replacing other less durable crops.
2. Cooking Techniques:
Turnips offer several cooking options, catering to different tastes and textures.
- How to cook turnip (general overview): Turnips can be roasted, boiled, mashed, steamed, or even eaten raw. The cooking method influences the flavour and texture. Roasting caramelises the sugars, boiling softens them for mashing, and steaming preserves their nutrients.
- How to prepare turnip for cooking: Thoroughly wash and peel the turnip (unless it's a young, tender variety, where the skin is edible). Trim the root end and any tough stems.
- How to grill turnip: Cut turnips into thick slices or wedges. Toss them with olive oil, salt, and pepper. Grill over medium heat, turning occasionally, until tender and slightly charred (around 15-20 minutes).
- How to bake turnip: Dice turnips and toss with olive oil, herbs (like thyme or rosemary), salt, and pepper. Roast in a preheated oven (200°C/ Gas Mark 6) for 30-40 minutes, until tender and browned.
- How to sauté turnip: Dice turnips and sauté in olive oil or butter over medium heat. Cook until softened and slightly browned. Adding garlic or other aromatics during the cooking process enhances the flavour.
3. Ingredient Preparation:
Proper preparation is key to enjoying turnips.
- How to cut turnip: Use a sharp knife. First, trim the root end. Then, slice the turnip as desired – into rounds, wedges, or dice.
- How to peel turnip: Use a vegetable peeler or a paring knife. Young turnips have thinner skins that might not need peeling. Older turnips may require a thicker peel.
- How to dice turnip: After peeling, cut the turnip into planks, then into strips, and finally into small cubes. Aim for uniform sizes for even cooking.
- How to mince turnip: While not traditionally minced, you can finely chop turnips for inclusion in dishes like a mirepoix for stock, or as a finely chopped element in a salad.
4. Storage:
Proper storage prolongs the life of turnips.
- How to store turnip (short-term and long-term): Store unwashed turnips in a cool, dark, and humid place, such as the vegetable drawer of your fridge. Short-term, they can last for up to a couple of weeks. For longer storage, you can store them in a root cellar or wrap them individually in paper towels before placing them in a perforated plastic bag in the refrigerator. Ensure they are away from ethylene-producing fruits like apples, as this will cause them to spoil more quickly.
- How long does turnip typically last under different storage conditions? In the fridge, properly stored, turnips can last for 2-3 weeks. In a root cellar (if you have one!), they can last for several months.
5. Substitutions:
Turnips can be substituted with other root vegetables.
- What are good substitutes for turnip if it's unavailable or if someone has an allergy? Good substitutes include: rutabaga (swede), parsnip, celeriac, or even a combination of other root vegetables like carrots and potatoes. For a similar peppery flavour, radishes can also be used in moderation, especially if you like the bite.
6. Nutritional Information:
Turnips offer a wealth of health benefits.
- Turnip nutrition facts (calories, macronutrients, vitamins, and minerals): (per 100g) Approximately 28 calories, 0.6g protein, 0.1g fat, 6.4g carbohydrates (including 1.8g fibre and 3.8g sugars). They are a good source of Vitamin C, Vitamin K, and several B vitamins. They also contain minerals such as calcium, potassium, and manganese.
- What are the key health benefits (or allergies and sensitivities) of consuming turnip? Turnips are rich in antioxidants and fibre, contributing to heart health and digestive function. They are also a source of glucosinolates, which may have anti-cancer properties. Allergy is rare. Some people might experience mild digestive discomfort due to the high fibre content if they are not used to a high-fibre diet.
7. Pairing:
Turnips pair well with various flavours.
- What flavors and ingredients go well with turnip in culinary applications? Provide specific examples. Turnips pair beautifully with earthy flavours like rosemary, thyme, and garlic. They complement the richness of butter and cream, making them perfect for mashed dishes. They work well with roasted meats, particularly lamb and pork. Turnips also go well with other root vegetables and can be incorporated into soups, stews, and salads. The slightly peppery taste is also delicious with honey or maple syrup for a roasted glaze.
8. Cleaning and Washing:
Proper cleaning is essential.
- How to wash turnip properly to remove dirt and contaminants. Wash the turnip thoroughly under cold running water. Use a vegetable brush to scrub away any dirt clinging to the skin. If the turnip is heavily soiled, you can soak it in water for a few minutes before scrubbing. This helps loosen the dirt and grit.
9. Ripeness:
Knowing when a turnip is ready to eat is important.
- How to tell if turnip is ripe: Choose turnips that are firm, heavy for their size, and free of blemishes. The size can vary depending on the variety and personal preference; however, smaller, younger turnips are often milder and sweeter. Avoid turnips that feel soft or have cracks.
- When is turnip in season? Turnips are typically in season from late summer through winter (September to March in the UK), though they are often available year-round.
Facts You May Not Know
- Turnips were a staple food in ancient Rome and were often used as a source of food for both humans and animals.
- The greens of the turnip plant are also edible and nutritious, similar to spinach.
- Turnips belong to the same plant family as cabbage, broccoli, and kale.
- There are different varieties of turnips, including white, purple-top, and golden turnips, each with slightly different flavors and textures.
- Turnips were traditionally carved into lanterns for Halloween in some cultures, before pumpkins became more common.
FAQs
Yes, young turnips can be eaten raw, often sliced thinly in salads or as a crudité with dips. Their flavour is milder and less peppery when raw.
Do you need to peel turnips?Yes, it is typically recommended to peel the outer skin of turnips, especially for larger, older ones. However, for younger, more tender turnips, the skin can often be left on for added nutrients and texture.
How do you soften turnips?Turnips soften through cooking methods like boiling, roasting, steaming, or sautéing. Roasting caramelizes the sugars and creates a slightly sweet and tender texture. Boiling also softens the turnips.
Are turnip greens edible?Yes, the leaves of the turnip plant (turnip greens) are also edible and are a nutritious addition to your diet. They can be cooked like spinach or kale and have a slightly peppery flavour.
How long can you store cooked turnips?Cooked turnips can be stored in the refrigerator for 3-5 days in an airtight container.