image description

Cooking Tip: Turnips


Do you know the difference between a turnip, a rutabaga and a kohlrabi?

They are three best friends, the turnip is the slightly peppery fellow, the rutabaga (sometimes called a Swedish turnip or yellow turnip) is the sweet one and the kohlrabi (pictured) is the elegant, yet eccentric one (it looks like a UFO). All of them are delicious raw, sweet and loudly crunchy. Peel them, and try tossing them thinly shaved or diced into salads and do try slicing them to serve as a surprising addition to your crudite. You will have everyone wondering what this delightful crunchy thing is.

Cooked, they are wonderful mashed, either with or without potatoes, braised, roasted or as a great addition to any vegetable soup.

Choose them heavy-for-their-size and smallish, as the youngest ones will be more delicately flavored and textured. The greens (if attached) should be bright-colored and fresh, and are fantastic in their own right, sauteed as you would any tender green.


Join the Discussion

Comments are closed.

Connect with Us


Recent Comments


2012 IACP Cookbook Award Finalist


CoomMomPicks Pick of the Year