Turnips

Interesting facts

May turnips are also known as white turnips and belong to the Brassica family. Originally from Europe, they are closely related to radishes. They were cultivated as early as the 16th century and were a staple food, especially in rural areas. However, turnips were largely replaced in the 18th century with the introduction and growing popularity of the potato. Nowadays, turnips are not as widespread as they used to be, but they are becoming increasingly popular again, featuring on the menus of many chefs.

 

May turnips are a special type of turnip. This group also includes the autumn turnip (stubble turnip), the small purple top (Teltow turnip) and turnip greens. With turnip greens, the roots remain very small and only the leaves and leaf stalks are used. We grow May turnips and the special thing about this variety is that the leaves and stalks can also be eaten.

 

Turnips are round to slightly oval in shape and have a thin, smooth skin. The colour varies from snow white to yellowish to a delicate violet. We cultivate white May turnips, which are also snow-white on the inside. Turnips have a mild, slightly sweet taste and have a firm, yet delicate consistency that is slightly reminiscent of kohlrabi. The leaves of the turnip, also known as turnip tops, are green and can be used in a similar way to spinach or chard. They are very versatile in the kitchen and give dishes an aromatic flavour.

Our delicious turnips grow in fields in Winsen/Luhe (Lower Saxony) near the Elbe. They prefer a temperate climate and loose, humus-rich soils.

Turnips are very easy to prepare. The peel can be removed with a sharp knife or a peeler and then you can cut the vegetables into cubes or slices of any size, depending on the method of preparation. If you also want to use the turnip tops, you should first wash them and then chop the stalks and leaves separately from each other. This is because the stalks are more suitable for frying or steaming and the leaves can be prepared like spinach and require a much shorter cooking time than the stalks.

 

Turnips are an incredibly versatile vegetable. The root vegetables can be eaten raw or cooked. They are ideal as an ingredient in soups or stews, but also make a delicious vegetable side dish when roasted and served with fish or meat. The leaves, i.e. the turnip tops, can be prepared as a salad or fried with garlic, for example, and then served with rice or pasta. But the bright green turnip leaves also taste great in pancakes or smoothies. 

 

When buying turnips, make sure that they have a firm and plump skin and that the leaves shine in a strong green colour and do not have any withered patches.

 

Turnips can be stored in the fridge for a few days. Before doing so, however, you should remove the leaves. These can be stored in a damp cloth or a plastic bag. However, since the leaves have a very delicate consistency, they should be eaten as soon as you buy them.

Stuffed turnips
Verfügbarkeit
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