In Season: September to November
Young turnips have a crisp, refreshing taste. They can be eaten raw - grated into salads - sautéed or roasted. Mature turnips are best cooked and can be treated similar to a potato or rutabaga. They can be boiled and mashed, steamed or roasted. Good flavour pairings for turnips include; cream, pear, blue cheese, walnuts, apples, carrots, bay leaf, parsley and mustard.
Store turnips unwashed in a perforated plastic bag in the refrigerator for 2-3 weeks.
Turnip is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin B6, Folate, Calcium, Potassium and Copper, and a very good source of Dietary Fibre, Vitamin C and Manganese.