The turnips we have this week are a variety call gilfeather which was originally bread by crossing a turnip with a rutabage. Later in the year we will get salad turnips, also called Japanese turnips. Salad turnips are harvested early in the growing season, resulting in a small tender turnip with a mild, sweet flavor. They differ from purple top turnips which stay in the ground longer and get stronger in flavor as they grown. While you generally want to cook purple top turnips, salad turnips are very versatile and can be eaten raw or cooked.
Remove the greens (if they have them) immediately and store in the refrigerator in a plastic bag. Don’t throw away the greens though, they can be sautéed right along with the bulbs or used as you would spinach or other greens. Turnips will last in the fridge for at least two weeks, but we recommend that you use them sooner to avoid bitter flavors.
I generally don't peel turnips, but if you don't like the tougher skin or they are extra dirty you may want to peel them. If not, you can just scrub away any remaining dirt and chop them up.
6 Ways to Enjoy Turnips
Baby carrots might be nice for kids, but when it comes to cooking, I say go big or go home! Actually there’s almost no relationship between size and flavor in carrots. Carrots prefer cooler weather, so they do well in Western New York. Even in summer we can get enormous carrots without any loss in flavor or texture.
Carrot RecipesQuinoa with Moroccan Winter Squash and Carrot Stew
This is probably my favorite carrot recipe of all time. You can also use up some of the butternut or honeynut squash you have hanging around
Pickled Carrot Sticks
The perfect winter pickle
Roasted Carrots and Beets
It doesn't get any simpler than this! Add your favorite herbs for extra flavor.
Some people liken parsnips to a pale carrot, but they are so much more. Their sweet and nutty flavor allows them to pair well with both sugary and savory dishes. The cold weather only intensifies the natural flavor in parsnips, and they are one of the few veggies that improve with size (they stay tender rather than getting fibrous or unflavorful as some veggies do when they get too big).
Keep parsnips unwashed in the refrigerator in a perforated plastic bag. They should last for several weeks stored this way. If they start to get a little wrinkly, you can always just throw them in a bowl of water and let them sit in the bowl in the fridge to a day or so.
To prepare parsnips, wash and peel if desired. I never peel my organic carrots because it wastes good flesh and fiber. You really don’t need to peel these parsnips either, but it’s up to you. If you plan to steam them, the skin will fall off pretty easily once they are cooked. If you want to freeze your parsnips, you will probably have the best luck cooking and then pureeing them first.
Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a source of vitamin C (11% of RDA), folate (11% RDA) and manganese (10% RDA).