Organic Turnips


Although the Turnip and the Rutabaga are practically siblings, here are a couple of differences to ponder. Turnips are spicier, smaller, and not quite as sweet. However, slicing the turnip with a mandolin for chip-thin disks will have quite a different appeal than huge circles of rutabaga as an element of a fresh salad, for instance. Is there a mandolin big enough for the rutabaga? Well, while we deliberate on that, turnips are also high in antioxidants, vitamin C and others, minerals, and dietary fiber. A super-awesome asset of the turnip is that you can eat those leaves! And they’re super-nutritious, even more so than the turnip root itself. Ready? Turnip greens are an amazing source of vitamin A, vitamin C, multiple B-complex vitamins, vitamin K, carotenoid, xanthin, lutein, calcium, copper, iron, and manganese. But human shall not live on turnips alone, OK?


Remove the turnip greens about a half inch from the root before storing the roots–refrigerate those greens dry in a loosely sealed plastic bag for up to a week. Store the turnips in a loosely sealed plastic bag in the crisper for about a week or two. Or, as The Alton Brown says, put sand in the crisper drawer and store the roots for months. Yes, this does apply to most root veggies. But we didn’t say this before, because there ought to be monumental rewards for reading every recipe page since ARUGULA. Thank you, Dear Reader!


Endive, Turnip and Apple Salad
Curried Daikon & Turnip
Glazed Turnips with Parsley
Golden Gratin of Carrots, Rutabagas & Turnips w/Sage
Honey Roasted Turnip the Beet
Indian Style Potatoes, Carrots and Turnips
Indian Turnips with Cumin
Maple & Porter Roasted Vegetables
Mashed Root Trio
Roasted Root Vegetables
Roasted Roots
Roasted Vegetables w/Shallots & Apple Cider Reduction
Root Vegetable Quick Pickles
Root Vegetable Slaw
Root Veggie Gratin w/Horseradish Crust
Root Veggie Pasties
Scarlet Turnip Chips
Spicy Roasted Turnips, Rutabaga, and Parsnips
Southern Greens
Southwest Winter Slaw
Storage Root Crudité
Thyme Roasted Chicken w/Fall Vegetables
Turnip Salad w/Summer Savory Dressing
Vietnamese Root Slaw
Winter Root vegetable Au Gratin

Cooking & Eating Tips

Yes, eat turnips raw. But also sauté, stir fry, grill, roast, boil, steam, and pickle them. Scarlet turnips are by far the most mellow of the turnips and are the best suited for grating onto salads or served with dips on a veggie platter. They have a bright white interior that is really attractive alongside beauty heart radishes and carrots.