FoodFood InformationVegetablesRoot Vegetables
White turnips are available year-round. They are also widely grown, especially
in the South, for the green tops. The root is as colorful as any fresh fruit.
It is global in shape, like a beet, smooth-skinned, and pure white in color,
with a royal purple crown. If they weren't so plentiful, they might well
sell as an exotic vegetable.
White turnips may be eaten raw or as a cooked vegetable and are also used
to enhance the flavor of soups. In the late spring and early summer months
they are shipped to market packed in bunches with their green tops attached,
not unlike beets. During the fall and until the new crop arrives in late
spring they are marketed without the greens. In the fall these white turnips
have a shelf life of months on end if they are stored in a cold area or
in a root cellar.
Choose attractive-looking, colorful, firm, fresh, white turnips that are
heavy in relation to size. The smaller ones will have a better flavor and
texture than the larger ones. Avoid any that are misshapen, discolored,
or soft. A sprouting at the crown end (top) of the topless turnip is a sign
of age or improper storage.
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