Are Rueben and Rutabaga the same vegetable?

In season now: Buying, storing and preparing turnips properly

... and 3 delicious new recipes

What is the best way to buy fruit and vegetables? Seasonal, of course! That's why we dedicate ourselves every 2 weeks at Kitchen Stories to a new fruit or vegetable of the season and show you 3 new recipes. The market is waiting for us!

From emergency food to trendy vegetables: the turnip is currently celebrating a real comeback in modern kitchens. For a long time it was considered a typical poor man's food, because after all, the so-called swede was often the only thing to eat in winter war times.

In the meantime, however, the winter vegetables are becoming more and more popular on our plates as modern turnip fries, creamy soups, classically in stews or as low-calorie turnip puree. We'll tell you what else you need to know about the winter all-rounder and show you three delicious new turnip recipes!

1. Hello, my name is turnip

The turnip is a classic autumn and winter vegetable. From a botanical point of view, it is a cross between turnip and kohlrabi, and even if you can't tell from it: a subspecies of rapeseed. It is considered a fairly undemanding vegetable and is therefore grown in different parts of the world with a moderate climate. In the 17th century the turnip came to us in Germany via Scandinavia and is therefore also known as the "Swedish turnip". Its exact origin is still unclear to this day.

The tuber can be recognized on the vegetable shelf by its round-oval shape and its beige-red-brown skin; their flesh, on the other hand, is yellowish-orange. The taste of the turnip can best be described as tart and sweet, and it is often compared to parsnips and cabbage. The smaller beets usually have a more delicate aroma, while the larger tubers have a more woody taste.

With only very few calories and carbohydrates, but with a lot of healthy ingredients, the turnip is an extremely figure-friendly and healthy vegetable. The variety of vitamins is particularly remarkable: the tuber contains a large amount of vitamin C (which is known to strengthen the immune system), vitamin K (especially important for blood clotting), vitamin E, numerous vitamins of the B group, including folic acid, and beta-carotene , which is also known as a precursor to vitamin A and supports eyesight.

2. When to buy turnips

The main harvest time for the turnip is between October and November. Due to their good shelf life, you can still get them until March at markets, in farm shops and supermarkets with a large selection of vegetables - even from local cultivation! Outside of the season, you can usually get them as stock items from Northern Europe, but occasionally you can find turnips frozen.

You can recognize a fresh turnip by its smooth and intact skin and its firm, plump flesh. On the other hand, you should keep your hands off turnips with brown spots and withered leaves, this usually indicates a lack of freshness.

3. How to properly store turnips

The turnip prefers it to be cool and dry. You can easily store them in the vegetable drawer in your fridge for up to three weeks, and in the basement for up to three months.

If you only want to use part of the turnip, you should cover the cut surface with cling film. Make sure, however, that the turnip does not come into contact with water before and during storage, as this could cause it to mold prematurely. If you have bought a large number of turnips, you can also blanch them and freeze them in portions - this will keep them for up to 6 months.

4. How to properly prepare turnips

Since the peel of the turnip is often covered with coarse dirt, you should first clean it thoroughly with running water before preparing it; if you have particularly stubborn crusts, you can also use a vegetable brush to tackle it.

Once the turnip is clean, remove the stalk and cut off the lower end. Then you can cut it in half or quarter and remove the peel with a paring knife. Now it depends on how you want to process your turnip further.

From turnip stew to turnip pulp, the variety of recipes is endless. You can steam them, fry them, and even eat them raw. Cut into sticks, marinate them with a little olive oil and spices and then bake them into turnip fries. The cooking time depends on the size of the pieces as well as the temperatures during preparation.

5. What to cook now

We'll be releasing some new turnip recipes this week, so keep checking back! You can start with this recipe:

And what is your favorite way to prepare turnips? Tell us about it in the comments or upload your recipe via our app and share it with the community. We are already very excited!

Published on December 30, 2018