Turnips are a root vegetable, white on the bottom and light purple at the top.
At one time, the Turnip was a staple in many European countries before it was replaced by the potato.
In fact, the Turnip averted hunger during times of war and the large Turnip is utilized as food for livestock.
Apparently, the smaller turnips are sweeter in flavour. When choosing Turnips, check for smooth skin and sweet aroma.
Since Turnips are root vegetables, they have to be cleaned before eating by rinsing washing thoroughly under running water.
One has to adapt to the taste of the Turnip since it is somewhat tart. Some suggest that boiling a potato along with the turnip removes the bitterness.
Turnips are may chopped into pieces and added to stews.
They may also be boiled then mashed, adding generous amount of butter.
Or, you may peel them, place them in a roasting pan and roast in the oven. Pour a generous amount of Extra Virgin Olive Oil over them, a bit of Salt and Black Pepper and a little Lemon juice.
Raw turnip can be grated, sliced or finely chopped into a salad.
The green portion that is attached may be eaten as a salad or sauted in Extra Virgin Olive Oil with chopped onion and garlic.
Please Note: Salt is used as an ingredient in many recipes from all over the world, however, in this website, we have mentioned the ingredient salt, in the following recipes