WHAT’S IN SEASON: TURNIPS

If one of your New Year’s resolutions is to try new foods, turnips should be first in line. Add them raw to salads, or mix them into stews alongside other vegetables like potatoes and carrots. Turnips have a sharp flavor—similar to raw cabbage or radishes—that becomes milder after cooking; what’s more, they’re high in vitamin C. But don’t forget your greens! Turnip greens can be eaten boiled, steamed, stir-fried or grated into salads, and are high in vitamins A, C and K, plus folate and calcium. Smaller leaves make a great side dish when cooked, as they’re less bitter, but the bitter taste can be reduced in larger leaves by pouring off the water from the initial boiling and replacing with fresh water.

DID YOU KNOW?

Turnips have been grown for over 3,000 years, and are especially valuable since all parts of the plant can be eaten. Even though they’re members of the brassicaceae family, which is a genus of plants in the mustard family (informally known as cruciferous vegetables), the veggie is often substituted for potatoes. Turnip lanterns are an old tradition in Ireland and Scotland where large turnips were hollowed out, carved with faces and used as candle lanterns.

SELECTION AND STORAGE

The most common types of turnips are white-skinned, with the exception of the upper part, which can turn purple, red or greenish wherever sunlight has fallen. Choose turnips that are heavy for their size, have a smooth skin, sweet aroma and crisp green tops. Once washed and completely dried, store in an airtight container in a refrigerator for up to a week. For extended storage, keep them unwashed and place one layer in a cardboard box; store in a cool, dark, well-ventilated space for up to six months.

Article by Carol Arnold // Turnip photo courtesy of Bella Karragiannidis, @ful-filled.

WEB EXCLUSIVE

Caramelized Turnips with Bacon and Dried Apricots

Recipe by Courtney McDonald

• 6 slices bacon
• 3 bunches baby turnips with tops
• 3 cloves garlic, peeled and smashed
• 2 tbsp. honey
• 6 sprigs fresh thyme
• 1 cup dried apricots, sliced
• Salt and pepper, to taste

Preheat oven to 400-degrees Fahrenheit. Arrange the bacon slices on a roasting pan in a single layer. Cook in the preheated oven, turning once, to desired doneness. Remove bacon from the pan and let cool on paper towels. Keep the bacon fat in the roasting pan.

Remove the tops from the turnips and set aside. Trim the root end from the turnips and cut in half lengthwise. As the bacon cools, add the turnips, smashed garlic, honey, thyme and apricots to the roasting pan; toss with the bacon fat to coat, and season to taste with salt and pepper. Roast in the preheated oven, stirring occasionally, until turnips are well-caramelized and tender, about 30-40 minutes. While the turnips are roasting, wash the turnip tops well then tear into bite size pieces. When the turnips are about 5 minutes from being done, toss the turnip greens into the roasting pan and stir well. Continue roasting until tender. Remove the roasting pan from the oven and crumble the cooked bacon over the turnips. Toss gently to combine and transfer to a serving dish. Serve immediately. Serves 6.