Turnips

PURCHASE

When buying turnips, it is best to choose those that still have the green leaves attached. Turnips should feel heavy. It is best to choose turnips that are small to medium in size. Avoid turnips with soft spots or damaged leaves. Turnips that are very large may be bitter.

KEEP

Turnips can be stored in the refrigerator for around four to five months. It is best to store them in the coolest spot of the refrigerator.

PREPARE

The entire turnip is edible. Before using, make sure to thoroughly wash the turnip and then peel the skin. Trim any remaining root as well.

RECIPE

Slow Roasted Balsamic Turnips

4 tablespoons Unsalted butter
3 pounds Turnips (peeled and cut into 6 wedges each)
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons Sugar
1/4 cup Balsamic vinegar
4 cups Chicken stock
4 Thyme sprigs

1. Preheat the oven to 400°.
2. In each of 2 large skillets, melt 2 tablespoons of the butter. Add the turnips to the skillets, flat side down, and season with salt and pepper. Cook over moderately high heat, turning once, until browned, about 3 minutes per side.
3. Transfer the turnips to a bowl. Scrape the butter from one skillet into the other. Evenly sprinkle the sugar over the butter.
4. Cook over moderate heat until a rich brown caramel forms, approximately 6 minutes.
5. Slowly add the vinegar, taking care that it does not bubble over, and stir to dissolve the sugar. Boil over high heat for 2 minutes.
6. Stir in the stock and bring to a boil.
7. Arrange the turnips in concentric circles in a large, oval baking dish.
8. Pour the caramel over the turnips, top with the thyme and bake for 15 minutes. Baste the turnips.
9. Reduce the oven temperature to 350° and bake for 50 minutes.
10. Baste the turnips again and increase the oven temperature to 400°. Continue baking for 30 minutes longer, or until the turnips are very tender and the caramel mixture has reduced to a glaze.
11. Discard the thyme and serve.

View more recipes and information at USDA's Seasonal Produce Guide - turnips.