Turnips

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

February, March, April, May, June, July, August.

Store

Refrigerate in plastic 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.

Suggested 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.

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.

Recipes

Lemon pepper vegetables and chicken
Lemon pepper vegetables and chicken

An awesome looking and tasty medley of vegetables and chicken. View Recipe

Vegetable red curry
Vegetable red curry

A tasty colourful weekday meal - make double and use for lunch the following day. View Recipe

Baked vegetables
Baked vegetables

Try this delicious mixture of favourite winter vegetables. View Recipe

View more Recipes

Images

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