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Trim the greens off the turnips and reserve about a cup of the greens. Meanwhile, wash and dry the reserved turnip greens, then finely chop them and sauté in a pan with a little bit of oil or butter until they're tender and wilted. The bulb’s flesh is mild and well suited to pickling, steaming, or stir-frying. First you roast, then you marinate. Ready for harvest in just 40-45 days, the Scarlet Queen develops bulbs that are slightly flat and ideal for adding some loud colors to a salad. Larger, older turnips develop tougher skins, which can leave a bitter aftertaste and require peeling. Stir in the hot cream, season to taste with Kosher salt and white pepper and serve right away. Drizzle with the vinaigrette and serve. Miso enhances the umami factor of the root vegetables in this fall dinner. Meanwhile, put the carrots into a roasting dish. The most common type of turnip is the purple-topped turnip. Cut the turnips into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. In any case, you want firm turnips that feel heavy for their size and are without blemishes. Turnips are more commonly served cooked than raw, and lend themselves to a variety of preparations. One of the issues here is that boiling is almost never the best way to prepare a vegetable— indeed it's often the worst. This recipe helps: torn raw collards and turnip greens are delicious in a simple honey-lemon vinaigrette. Prior to planting, amend your beds with plenty of compost and well-rotted manure. A one-cup serving of raw turnip contains 36 calories, no fat, and 8 grams of total carbohydrates — far fewer than the 37 grams of carbs in a medium potato. Baby turnips need to be eaten just after harvesting, as they do not preserve well at all. Where in the world are you? Here's one delightfully crunchy example. This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days. Protect with floating row covers if marauding birds or flea beetles that chew holes in the leaves are a problem. Since turnips are a little sweet, amping up the savory factor with a bit of miso is a smart move indeed. Gardening Channel. Atom Gilfeather – A heirloom hybrid cross between turnip and rutabaga that matures in 70-75 days. The Spruce Eats uses cookies to provide you with a great user experience. Baby turnips are available in the spring and early summer before prolonged heat turns turnips bitter and woody. Baby turnips, on the other hand, have a more delicate, sweeter flavor. Great raw or cooked, Oasis turnips are ready to harvest 50-55 days after sowing. It produces fully matured turnips in 45 to 65 days but can also be harvested early in just 35 to 40 days if desired. And this is certainly true of turnips. A pleasure to behold, the 3 inch, elongated roots have a brilliant violet exterior and striking pink flesh that’s streaked with purple. Rutabaga is another root vegetable that is closely related to turnips. Like carrots, you can peel them or not, depending on your preference, but the thicker the skin, the more likely you'll need to peel it. (You can and should eat those delicious greens, too.) How to Plant and Grow Turnips for Roots and Greens. Red Round – Ready for harvest in 40-45 days, the Red Round cultivar grows to the size of a tennis ball and tastes delicious, crispy, and slightly sweet. Bush beans and various varieties of peas make excellent companion plants for turnips. The root of the plant forms an extended oval with toothed or wavy edges. At least one inch of water per week is essential for developing healthy roots.

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