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.

Availability

Available: February to August.

Store

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.

Nutrition

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

Nutrition table

Retailing

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.