Turnips - Kotami

Turnips have been a popular vegetable since Roman times.

This white root is a prized vegetable in many cuisines and is frequently used in French and Japanese cooking. Varieties differ in size and shape, however, roots are generally round or a flattened globe shape. Turnips have a delicate flavour and are best eaten when young and tender as the flavour of older turnips is stronger.

What to look for

Choose small to medium firm roots, 5-10 cm diameter, with smooth skins as these turnips will have a delicate peppery taste.


Available: February to August.


Refrigerate in paper bags.

How to prepare

Turnips don't need to be peeled if they are young and fresh. Leave baby turnips whole. Trim, peel if necessary, and cut to similar size portions. Late autumn and winter supplies tend to be larger, stronger in flavour and peeling is recommended as the skins may be stringy.

Ways to eat

Turnips, like swede, can be eaten raw but are usually eaten cooked as a side vegetable or used in savoury dishes such as soups, braises and stews. Turnips are particularly suited to being served in a light honey or sugar glaze.

Cooking methods

Braise, boil, microwave, steam, stew.


Turnips are a good source of vitamin C, a source of dietary fibre, folate, niacin and calcium. Turnips are a member of the Brassica family therefore the phytonutrients phytosterols and glucosinolates are present.

Nutrition table

TURNIPS Raw      
Nutrition Information        
Serving size: 1 cup diced = 134g      
  Average Quantity % Daily Intake per serve Average Quantity  
per serving per 100g  
Energy (kJ/Cal) 145/35 2% 108/26  
Protein (g) 1 2% 0.8  
Fat, total (g) 0.4 1% 0.3  
 - saturated (g) 0.05 0% 0.04  
Available carbohydrate (g) 5 2% 3.7  
 - sugars (g) 4.7 5% 3.5  
Dietary Fibre (g) 3.6   2.7 A source of dietary fibre
Sodium (mg) 77.72 3% 58  
Vitamin C (mg) 34 84% RDI* 25 A good source of vitamin C
Folate (µg) 20.0 10% RDI* 15 A source of folate
Niacin (mg) 1.0 10% RDI* 0.8 A source of niacin
Calcium (mg) 79 10% RDI* 59 A source of calcium
Iron (mg) 0.5 4% RDI* 0.4  
Percentage Daily Intakes are based on an average adult diet of 8700 kJ 
Your daily Intakes may be higher or lower depending on your energy needs 
 *Recommended Dietary Intake (Average Adult)  
Source: FOODfiles 2018        



Place next to swedes. Offer samples of raw turnips. Customers may not know how to use turnips, so use the QR code on labels.

Store at 0°C with a relative humidity of 90-100%.

Purchase turnips with the New Zealand GAP logo.