The turnip is a vegetable harvested twice per year in late spring and in winter.
Nutritional value of turnips
Turnips contain very low amounts of energy (18 kilocalories per 100 grammes). In addition to vitamin C and B, note that turnips contain a good amount of trace elements, calcium, potassium and fibre. Turnips also contain a large quantity of glucosinolate, which makes the vegetable difficult to digest but also gives it anti cancer properties.
The most common turnip varieties include:
- The Milan, turnip which is white with a violet collar and a round, flattened shape;
- the round Nancy and Norfolk turnips;
- the white and elongated Nantais and Croissy turnips.
The yellow turnip (golden ball) and the long and black turnip are more rare varieties.
Choosing and cooking turnips
Choose firm, heavy bright coloured turnips with nicely smooth skin. Buy young vegetables, as the older ones may be spongy.
Depending on the country, turnips are prepared in different ways: cooked in a pot-au-feu, grated, puréed or used as a condiment.
Turnips are a root vegetable. © Wikimedia Commons