Turnip
A mild, slightly peppery root that becomes tender when cooked. Used in stocks, soups, purées and stews.
What it offers and why to use it
Turnip is a firm root with a mild, slightly peppery flavour that mellows during cooking. It adds body to soups, stocks and vegetable purées.
Mildly earthy and peppery when raw, with a gentler sweetness and tender texture after cooking.
From shopping to cooking
Choose
Choose firm, heavy roots with intact skin, without wet patches, deep bruises or a woody feel. Smaller turnips are often more tender.
Store
Remove leafy tops if present and keep the roots in the fridge vegetable drawer, protected from drying out but without trapped moisture. Discard spoiled pieces.
Prepare
Scrub or peel, then cut into evenly sized pieces. Simmer in soups, steam, roast or mash; check tenderness with a knife.
How to make the most of it
Good pairings
Pairs with carrots, potatoes, leeks, olive oil, thyme, pulses, poultry and fish stocks.
How to substitute it
Another root vegetable can work, but adjust cooking time and sweetness; parsnip is sweeter and potato starchier.
Recipes with turnip
Glazed pork ribs with roasted turnips
Pressure cooker
Rice with spinach, pumpkin and salt cod
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