The turnip, often overshadowed by its flashier cousins like the radish or even the carrot, is a humble root vegetable with a rich history and surprising diversity. Often relegated to the background in stews and soups, the turnip deserves a closer look. Beyond its unassuming appearance lies a range of varieties, each with its own unique flavor, texture, and culinary applications. This article will delve into the fascinating world of turnips, exploring the different types available and highlighting their distinct characteristics. Understanding these differences can elevate your cooking and introduce you to a whole new appreciation for this versatile vegetable.
Understanding the Turnip Family
Before we dive into specific types, it’s crucial to understand some basic turnip anatomy and terminology. Generally, we categorize turnips based on their size, color (both inside and out), and intended use (for human consumption or animal feed). Turnips are biennials, meaning they complete their life cycle in two years, although they are typically harvested as annuals for their roots and greens. The edible part of the turnip is the swollen hypocotyl, which is the stem just below the seed leaves. The leafy tops, or greens, are also edible and nutritious, adding another dimension to the turnip’s culinary value.
Common Turnip Varieties and Their Characteristics
The turnip world is more diverse than you might think. From small, mild varieties perfect for raw consumption to larger, more pungent types ideal for cooking, there’s a turnip to suit almost every taste. Let’s explore some of the most common and interesting varieties available.
Purple Top White Globe
Perhaps the most recognizable turnip, the Purple Top White Globe is a classic for a reason. It boasts a smooth, round shape with a vibrant purple top and a creamy white bottom. The flesh is typically white and crisp, with a mildly sweet and slightly peppery flavor when young. As it matures, the flavor can become more pronounced and even slightly bitter.
This variety is incredibly versatile. Young Purple Top White Globe turnips can be eaten raw in salads or slaws, adding a refreshing crunch and subtle flavor. They also hold up well when cooked, whether roasted, boiled, mashed, or added to soups and stews. The greens are also edible and have a slightly peppery flavor similar to mustard greens. When choosing Purple Top White Globe turnips, look for firm, smooth roots without blemishes. Smaller turnips tend to be sweeter and more tender.
Golden Ball
The Golden Ball turnip is distinguished by its sunny yellow skin and flesh. It’s typically round and slightly smaller than the Purple Top White Globe. The flavor is generally milder and sweeter, making it a good choice for those who find other turnips too pungent.
Its mild flavor makes it a favorite for roasting, where its sweetness intensifies and its texture becomes creamy. It’s also delicious mashed or added to gratins. The Golden Ball’s attractive color also makes it a visually appealing addition to any dish. Consider adding it to a medley of roasted root vegetables for a vibrant and flavorful side dish.
Tokyo Turnip
The Tokyo turnip is a Japanese variety prized for its delicate flavor and tender texture. It’s small, white, and round, often harvested when very young (about the size of a golf ball). Its flavor is incredibly mild, sweet, and almost fruity, with a crisp and juicy texture.
Unlike some other turnips, the Tokyo turnip is best enjoyed raw. It’s a delightful addition to salads, crudités platters, or simply eaten as a snack. Its delicate flavor also makes it a good choice for pickling. The greens are also tender and mild, perfect for adding to salads or stir-fries. The Tokyo turnip is a good choice for those who are new to turnips or who prefer a milder flavor.
Hakurei Turnip
Another Japanese variety, the Hakurei turnip, is similar to the Tokyo turnip but perhaps even more celebrated for its exceptional sweetness and tenderness. It is small, white, and round with smooth skin. The Hakurei is exceptionally sweet, almost like an apple, and has a delicate, melt-in-your-mouth texture.
It is best enjoyed raw, showcasing its natural sweetness and tenderness. It’s often served thinly sliced in salads, or simply eaten whole as a snack. The greens are also incredibly tender and mild, often eaten raw as well. Due to its delicate nature, it doesn’t stand up well to cooking.
Seven Top Turnip
Unlike other turnips primarily grown for their roots, the Seven Top turnip is grown almost exclusively for its greens. The root is small and often fibrous, but the leaves are abundant and flavorful. Seven Top turnip greens have a robust, peppery flavor, similar to mustard greens or collard greens.
These greens are typically cooked, either boiled, steamed, or sautéed. They can be added to soups, stews, or stir-fries. The Seven Top turnip is a good choice for those who enjoy the flavor of turnip greens but aren’t as interested in the root. It is especially popular in Southern cuisine.
White Egg Turnip
The White Egg turnip is named for its oval shape and pure white skin. It is a medium-sized turnip with a mild and sweet flavor. The flesh is crisp and tender, making it a versatile choice for both raw and cooked preparations.
It can be enjoyed raw in salads or slaws, or cooked in a variety of ways. It roasts well, developing a sweet and creamy flavor. It can also be boiled, mashed, or added to soups and stews. The White Egg turnip is a good all-purpose turnip that is easy to grow and widely available.
Turnips for Livestock Feed
While many turnip varieties are suitable for human consumption, some are specifically cultivated as fodder for livestock. These turnips are typically larger, more robust, and less refined in flavor than those intended for the dinner table.
Purple Top Yellow
This turnip is similar in appearance to the Purple Top White Globe, but with yellow flesh instead of white. It is typically larger and coarser than the Purple Top White Globe, making it better suited for animal feed. It provides excellent nutrition for livestock.
Other Fodder Turnips
Other fodder turnip varieties exist, often specifically bred for high yields and resistance to disease. These varieties may not have a specific name widely recognized by home cooks, but they play an important role in agriculture.
Turnip Greens: A Nutritional Powerhouse
Regardless of the turnip variety, the greens are an often overlooked but incredibly nutritious part of the plant. Turnip greens are packed with vitamins, minerals, and antioxidants. They are an excellent source of vitamins A, C, and K, as well as calcium, folate, and fiber.
Turnip greens have a slightly peppery flavor that can range from mild to quite pungent depending on the variety and maturity of the leaves. They can be cooked in a variety of ways, including boiling, steaming, sautéing, or adding to soups and stews. They are a staple in Southern cuisine, often cooked with ham hocks or bacon for added flavor.
Choosing and Storing Turnips
Selecting the right turnips and storing them properly is crucial for maximizing their flavor and shelf life. When choosing turnips, look for firm, smooth roots without blemishes. Avoid turnips that are soft, shriveled, or have cracks. Smaller turnips tend to be more tender and sweeter than larger ones.
To store turnips, remove the greens and store them separately in a plastic bag in the refrigerator. The roots can be stored in a cool, dark, and humid place, such as the refrigerator’s crisper drawer. They can also be stored in a root cellar if you have one. Turnips will typically last for several weeks when stored properly.
Incorporating Turnips into Your Diet
Turnips are a versatile and nutritious vegetable that can be incorporated into your diet in a variety of ways. Experiment with different varieties to find the ones you enjoy the most. Here are some ideas for using turnips in your cooking:
- Raw: Thinly slice or grate raw turnips and add them to salads or slaws.
- Roasted: Toss turnips with olive oil, salt, and pepper and roast them until tender and slightly caramelized.
- Mashed: Boil or steam turnips until tender, then mash them with butter, milk, and seasonings.
- Soups and Stews: Add diced turnips to soups and stews for added flavor and nutrition.
- Greens: Cook turnip greens like you would other leafy greens, such as spinach or kale.
By understanding the different types of turnips and their unique characteristics, you can unlock the full potential of this humble vegetable and add a new dimension to your cooking. Don’t be afraid to experiment and try new recipes. With a little creativity, you can discover a whole new appreciation for the turnip.
What are the main categories of turnips, and how do they differ?
Turnips are generally categorized into two main groups: forage turnips and table turnips (also known as garden turnips). Forage turnips are cultivated primarily as livestock feed, characterized by larger root sizes and coarser textures. Their leaves and roots are both edible for animals and are often used to supplement grazing pastures, particularly during colder months.
Table turnips, on the other hand, are grown for human consumption. These varieties are typically smaller, sweeter, and more tender than forage turnips. They are available in a wider range of colors and have been bred for improved flavor and texture, making them suitable for cooking and eating raw in salads.
What are some popular varieties of white turnips, and what are their characteristics?
Popular white turnip varieties include ‘Tokyo Top’, known for its early maturity and mild flavor, often eaten raw in salads or lightly cooked. Another common variety is ‘Snowball’, valued for its smooth, round shape and tender flesh, also ideal for both raw and cooked applications.
‘Hakurei’ is another widely appreciated white turnip, prized for its exceptionally sweet and crisp flavor. This Japanese turnip matures quickly and is often eaten whole, including the greens, which are also delicious. It holds a prominent position in Asian cuisine and is gaining popularity worldwide due to its versatility.
Can you explain the characteristics and uses of purple-top turnips?
Purple-top turnips, such as ‘Purple Top White Globe’, are easily recognizable by their distinctive appearance: white bottoms with vibrant purple tops. This coloration is due to exposure to sunlight, with the purple portion developing chlorophyll and other pigments. These turnips are generally known for their robust flavor and slightly peppery taste.
These turnips are versatile and can be cooked in various ways: boiled, roasted, mashed, or added to stews and soups. They are often used in traditional Southern cuisine and offer a good source of vitamins and fiber. The greens are also edible and can be cooked similarly to other leafy greens.
What are the benefits of growing yellow turnips, and are they common?
Yellow turnips, though less common than white or purple-top varieties, offer a distinct flavor profile that some prefer. Varieties like ‘Golden Ball’ provide a slightly sweeter and earthier taste compared to other turnips. Their flesh is a beautiful golden yellow color, adding visual appeal to dishes.
Growing yellow turnips can add diversity to your garden and offer a unique flavor option in your cooking. They are used similarly to other turnip types – roasted, mashed, added to soups and stews, or even pickled. They are known for retaining their shape and texture well when cooked.
Are there any specific turnip varieties particularly well-suited for growing in specific climates?
While turnips are generally adaptable to a range of climates, certain varieties perform better in specific conditions. For example, early maturing varieties like ‘Tokyo Top’ are well-suited for regions with shorter growing seasons, as they can be harvested quickly.
In areas with warmer climates, varieties like ‘Shogoin’, known for their heat tolerance, are a good choice. These varieties can withstand higher temperatures without becoming bitter or woody. Careful consideration of your local climate will ensure optimal growth and a successful harvest.
How do turnip greens differ among the various turnip types, and what are their culinary uses?
The greens of different turnip varieties can vary in texture and flavor. Generally, the greens of younger turnips tend to be more tender and milder in flavor, while older, larger greens can be somewhat tougher and have a more pungent taste. White turnip greens are generally milder than those of purple-top varieties.
Turnip greens are highly nutritious and can be used in various culinary applications. They are commonly cooked like other leafy greens, such as spinach or kale, and can be steamed, boiled, sautéed, or added to soups and stews. Southern cuisine often features turnip greens seasoned with bacon or ham hocks for added flavor.
How do I choose the best type of turnip for a specific culinary use, like roasting versus mashing?
For roasting, opt for firm, dense turnips that will hold their shape well during the cooking process. Varieties like ‘Purple Top White Globe’ are excellent choices, as they caramelize beautifully and develop a rich flavor when roasted.
For mashing, choose turnips with a naturally creamy texture. ‘Snowball’ or ‘Golden Ball’ turnips are ideal for mashing because they break down easily and create a smooth, flavorful puree. Remember to adjust seasoning based on the specific variety’s flavor profile.