eat the seasons

HISTORY

Turnips are thought to have originated in N. Europe around 2,000 BC and were one of the first vegetables to have been cultivated. They were a very important food for the Romans and a staple across Europe before the potato.

Turnips seem to have something of an image problem in Britain, perhaps as a result of them being grown primarily for cattle fodder in the nineteenth century. Other nationalities view this vegetable much more positively and have put it to many imaginative uses. The French braise or sauté them, and serve glazed turnips with duck; Italians use them in risottos; the Chinese have long enjoyed sweet roasted turnip and in Japan and the Middle East many forms of pickled turnips are very popular.

TIPS

BUYING
Turnips should be firm and heavy for their size (indicating a good moisture content) with a smooth undamaged surface. Smaller turnips are sweeter and more tender. Young turnips are sometimes sold with their leaves attached, in which case they should be crisp and green (and are excellent when rinsed and briefly steamed).

STORING
Remove the leaves (if present) and keep in the fridge, or other cool, dry place. Baby turnips should be used within 2 or 3 days, larger winter turnips will keep for a week or so.

PREPARING
Wash and trim before use. Baby turnips can be used whole (they're good grated raw in salads), larger ones should be peeled.

To bake, cut into slices or cubes and place in a baking dish with a sprinkling of water. Cover and bake at around 200°C until tender (30 to 45 minutes). Larger chunks can be roasted like potatoes alongside meat or poultry and can also be boiled or steamed. The flavour intensifies during cooking so avoid cooking for too long or the taste can be a bit overpowering.

Central London locale
Pastry, pasta, puds and lots more!
Fun and deliciously different
www.cookeryschool.co.uk

A contract catering
company that puts
quality and freshness first
www.artizian.co.uk

why eat the seasons? • food seasons • weekly email updates • cook book companions • other resources • food professionals • send to a friend •					HOME • UK/Ireland Canada/USA
________________________________________________________________________
		eat TURNIPS Turnips come in a variety of forms, the most widely available being the squashed globe shape with creamy coloured skin and a purple crown (where the turnip grew above the surface of the ground and was exposed to sunlight). They have a rounded flavour - sweet and slightly peppery - and are nutritionally rich. Although available pretty much year-round we think there are two optimum times for turnip eating. The first is in early summer when fresh, tender, baby turnips are available. The second is towards the end of the year when the more mature specimens make a tasty, healthy and economical contribution to a warming winter diet. HISTORY Turnips are thought to have originated in N. Europe around 2,000 BC and were one of the first vegetables to have been cultivated. They were a very important food for the Romans and a staple across Europe before the potato. Turnips seem to have something of an image problem in Britain, perhaps as a result of them being grown primarily for cattle fodder in the nineteenth century. Other nationalities view this vegetable much more positively and have put it to many imaginative uses. The French braise or sauté them, and serve glazed turnips with duck; Italians use them in risottos; the Chinese have long enjoyed sweet roasted turnip and in Japan and the Middle East many forms of pickled turnips are very popular. BIOLOGY The turnip (Brassica rapa) is a cruciferous vegetable (a member of the mustard family) that thrives in cool climates. NUTRITION Turnips are rich in vitamin C, phosphorus and fibre. They also contain vitamin B6, calcium, manganese, potassium and indoles - compounds that helps the body generate a number of beneficial enzymes. TIPS BUYING Turnips should be firm and heavy for their size (indicating a good moisture content) with a smooth undamaged surface. Smaller turnips are sweeter and more tender. Young turnips are sometimes sold with their leaves attached, in which case they should be crisp and green (and are excellent when rinsed and briefly steamed). STORING Remove the leaves (if present) and keep in the fridge, or other cool, dry place. Baby turnips should be used within 2 or 3 days, larger winter turnips will keep for a week or so. PREPARING Wash and trim before use. Baby turnips can be used whole (they're good grated raw in salads), larger ones should be peeled. To bake, cut into slices or cubes and place in a baking dish with a sprinkling of water. Cover and bake at around 200°C until tender (30 to 45 minutes). Larger chunks can be roasted like potatoes alongside meat or poultry and can also be boiled or steamed. The flavour intensifies during cooking so avoid cooking for too long or the taste can be a bit overpowering. OTHER STUFF Get a copy of Ten More Turnips From the Tip, the final album from an in-form Ian Dury & The Blockheads. PICK OF THE RECIPES
				in season: january february march april may june july august september october november december

Central London locale Pastry, pasta, puds and lots more! Fun and deliciously different www.cookeryschool.co.uk A contract catering company that puts quality and freshness first www.artizian.co.uk		ONLINE Arabic Pickled Turnips Rice with Turnips Milanese Style Turnip Curry	IN PRINT Turnips the Friulian Way Antonio Carluccio's Vegetables Roast Partridge with Soft Chestnut Sauerkraut and Cranberry Turnips The Complete Cookery Year Canard aux Navets Elizabeth David Classics

	© 2004-2010 eat the seasons \| contact @ eattheseasons.co.uk \| about

HISTORY

BIOLOGY

NUTRITION

TIPS

OTHER STUFF

PICK OF THE RECIPES