Turnips, raw

Raw turnips have a crisp, slightly peppery bite similar to a mild radish, which mellows into a sweeter, more neutral flavor once cooked. Young, small turnips are often eaten raw, thinly sliced or grated into salads and slaws, while larger ones are more commonly roasted, boiled and mashed, or added to stews and soups alongside carrots and potatoes. The leafy tops, known as turnip greens, are a separate vegetable in their own right and are typically cooked down like other hearty greens. Turnips pair well with butter, black pepper, apples, and other root vegetables, and their slight bitterness balances richer braised meats.

Choose turnips that feel firm and heavy for their size with smooth, unblemished skin, and store them unwashed in the refrigerator crisper drawer, where they keep for a couple of weeks. At only 28 calories per 100 grams (about 36 calories in a 130 gram cup of cubes), turnips are one of the lower calorie ways to add bulk and texture to a plate of roasted vegetables or a pot of soup. They also provide 23% of the Daily Value for vitamin C per 100 grams, so a cup added to a vegetable side dish contributes a meaningful amount of vitamin C for very few calories.