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, 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 | ||||
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.