Turnip

What Is Turnip?

Turnip (Brassica rapa subsp. rapa) is a root vegetable from the mustard family, with white flesh and usually a purple-white skin. It grows in cool climates and is harvested in winter months.

It has a mildly bitter and sharp taste that softens as it cooks. In Turkey it is known both as a vegetable and as the main raw material for fermented turnip juice.

Nutritional Values of Turnip

Turnip is a low-calorie root vegetable; 100 grams contains about 28 kcal of energy. It stands out for its vitamin C and fiber content, and also provides calcium and potassium.

What Are the Benefits of Turnip?

With its vitamin C and fiber content, turnip is among the root vegetables considered part of a balanced diet. Its fermented form, turnip juice (şalgam), is traditionally consumed as a beverage that soothes digestion.

This information is general; turnip is a food, not a substitute for medical treatment. Those on thyroid medication are advised to consult a specialist about consuming mustard-family vegetables.

How to Choose Turnip?

Fresh turnip has a firm, smooth skin and feels heavy; roots that are soft or wrinkled should be avoided.

• The root should be firm and smooth-surfaced; cracks or soft spots are signs of staleness.
• Small-to-medium turnips are generally crisper and less fibrous.
• If it has leaves, they should be vivid green.

How to Store Turnip?

With leaves trimmed off, turnip can be stored in the refrigerator in a perforated bag for 2-3 weeks. It also keeps for a similar duration in a cool, dark pantry; it can be wrapped in newspaper to prevent moisture loss.

Using Turnip in the Kitchen

Turnip is a vegetable suited to being boiled for stews, roasted as a side dish, and thinly sliced for pickling. Its slightly bitter taste softens and sweetens as it cooks.

How to Make Turnip Pickle?

Thinly sliced turnips are fermented for a few weeks in salted water together with red beet and citric acid; this pickle is one of the well-known flavors of traditional Turkish cuisine.

What Is Şalgam Juice?

Şalgam juice is a sour, slightly bitter beverage obtained by fermenting black carrot and turnip with salt; it is especially consumed with kebab in Adana and its surroundings.

Which Recipes Use Turnip?

Turnip stew, roasted turnip, turnip pickle, and şalgam juice are the best-known ways it is used. Boiled turnip can also be added to meat dishes.

Frequently Asked Questions

What is turnip good for?

Turnip is a root vegetable notable for its vitamin C, fiber, and calcium content, consumed as part of a balanced diet. It is a food; it carries no claim of curing any disease.

Are turnip and turnip juice (şalgam) the same thing?

No. Turnip is the root vegetable itself, cooked and eaten directly; turnip juice (şalgam) is a separate beverage obtained by fermenting this vegetable together with black carrot.

Can turnip be eaten raw?

Thinly sliced young turnip can be eaten raw in salads, but due to its sharp taste it is mostly preferred cooked or pickled.

How can turnip's bitter taste be reduced?

Changing the boiling water once or extending the cooking time noticeably softens the sharp, slightly bitter taste.

Are turnip leaves used?

Yes, young turnip leaves can be used sautéed like chard and spinach; they cook in less time than the root.