The turnip is one of the old vegetables, which for a long time were hardly present in German kitchens. However, the comeback of the white turnip has long begun. Rightly so, because the turnip can score especially with valuable ingredients and provides a new flavor in many dishes.
This is what you should know about the turnip
The turnip not only consists of 90 percent water and is therefore very low in calories, but it also contains numerous vitamins and minerals. The turnip is also known as navette or – due to its small size of about five centimeters in diameter – also as turnip. The turnip is a root vegetable and belongs to the cruciferous family. A close relative of the turnip is the Teltow turnip. In ancient times, the turnip was still widely cultivated, but over time it was gradually displaced by the potato. Today, the turnip is also rarely found in cookbooks. Before the triumph of the potato, however, the turnip was considered a staple food in Europe. Since the trend to use old vegetable varieties again increasingly in the German kitchen, the popularity of the May turnip is also constantly increasing again. As the name suggests, turnips grown outdoors are harvested in May, sometimes even into June. This makes it one of the first vegetables of the year that can be obtained fresh from regional cultivation. From seed to harvest, the turnip only needs about six to eight weeks to grow. That’s why turnips, also grown outdoors, like to be sown another time in late summer and harvested in the fall. They can thrive best in sandy soil. Alternatively, turnips are available from greenhouses or from foreign open-air cultivation. In some cases, the small size of the turnip is already due to its cultivation. Many farms plant the turnips so close together for the largest possible yield that they cannot grow taller than five centimeters at all. In addition, turnips that are too large can become woody and thus inedible. So, especially for raw consumption, small turnips are best anyway. The bulb of common varieties of turnip is white from the skin to the inside. The taste of the turnip can be compared with that of radish, but the taste of the turnip is less pungent. Its relationship with the radish can also be seen in the turnip based on the taste, in addition, the taste is reminiscent of horseradish and kohlrabi.
Importance for health
Root vegetables, to the family of which the turnip also belongs, basically enjoy a good reputation – low in calories and full of vital nutrients it is supposed to be. Not only does the turnip consist of 90 percent water, making it very low in calories, but it also contains numerous vitamins and minerals. It provides the body with plenty of vitamin B for strong nerves, zinc for the immune system, iron for blood formation and folic acid. The leaves, which are also edible, contain vitamin C and carotene. The skin of the small turnip also contains mustard oil glycosides, which give the turnip its pungent taste. In the raw state, the content of the respective minerals is naturally higher than in the cooked state. Therefore, the turnip should be enjoyed raw as often as possible so that the body can benefit from all the health benefits.
Ingredients and nutritional values
100 grams of turnip contain on average:
- 26kcal (109kJ)
- 1g protein
- 4.7g carbohydrates
- 0.2g fat
- 3.5g dietary fiber
Intolerances and allergies
As a cruciferous vegetable, the turnip can potentially cause allergies. Those who know that they have already had an allergic reaction to another vegetable of the cruciferous family should only approach the turnip with caution. Possible symptoms of an intolerance are abdominal pain or even headaches after consumption as well as general digestive problems. The fresher the turnip is when eaten, the better it is usually tolerated by potential allergy sufferers. Cooking can also provide relief from allergic reactions.
Shopping and kitchen tips
Outside the main season in May and in June, turnips are usually only available in a few well-stocked vegetable departments and then do not always come from the region. When purchased, turnips should always be smooth and firm, evenly shaped and clean.In most cases, the turnips in the supermarket or at the weekly market come directly from the region. Too long transport routes would make the cultivation of the rather low-yield turnip uneconomical. After purchase, turnips can be kept for about a week; fresh from the field, the turnip even remains crunchy for up to two weeks. During storage, care should be taken to maintain a low temperature below eight degrees Celsius and high humidity. The white, small beets keep best in the refrigerator. Since the green part of the beet wilts most quickly, it should be removed before storage and, ideally, used immediately in cooking. Contrary to intuition, turnips should also not be washed before storage. Doing so will injure the outer layer of cells, which will cause the turnip to quickly become shriveled, even in the refrigerator.
Preparation tips
As an old vegetable, the turnip has not played a major role in cookbooks for a long time. In the meantime, however, enough recipes can be discovered again for cooking with old vegetables as well as the turnip. The turnip can be eaten raw or cooked. However, it should be peeled beforehand in any case or alternatively washed very thoroughly. Since the peel has a very firm consistency, most people prefer the peeled variety, at least when eaten raw. When cooked, on the other hand, the peel becomes soft. Raw, the turnip is particularly popular in salads. Steamed or stewed, they make an excellent vegetable garnish for hearty dishes. Turnips develop their aroma best when tossed in a little butter or served with a light sauce. The cooking time of the turnip is about five to ten minutes. If you can’t find any appealing recipes with the turnip as an ingredient, you can also fall back on other turnip recipes, for example with the rutabaga, and simply modify them with the appropriate amount of turnip. The greens of the turnip can also be put to good use in the kitchen. In recipes with spinach or chard, the turnip greens can easily replace these same vegetables.