What can I do with purple top turnips?

Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor. homemade coleslaw. Julienne Them. Turnips make a great matchstick garnish for any dish.

Can humans eat purple top turnips?

The greens of turnips can be eaten raw or cooked. Popular turnip varieties include Purple Top, White Globe, Tokyo Cross Hybrid, and Hakurei.

What’s the difference between a white turnip and a purple turnip?

The first and most obvious difference you may notice is the size, rutabagas are harvested when they are large, whereas turnips are harvested while they are still small. Turnips are generally white with a purple gradient toward the top, while rutabagas are yellow with a brown or purple-brown tinge toward the top.

What do purple top turnips taste like?

Purple Top White Globe With a spicy but mild flavor, this turnip is tender. Golden Ball: has three to four inch roots and are perfectly shaped amber globes with meaty flesh. They taste sweet and mellow.

Do you have to peel purple top turnips?

How to prepare turnips. Baby turnips do not have to be peeled – just wash and slice off the root end. Peel winter turnips, then cut into small chunks before cooking.

Can you eat raw turnips?

Raw or cooked, turnips are incredibly versatile: Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Are turnips good for your liver?

Supports Healthy Liver Function Turnip contains vitamin C, flavonoids and polyphenols that help in the regeneration of liver cells. It enhances the function as well as structure of the liver.

Which is healthier turnip or rutabaga?

Both turnips and rutabagas are high in fibre and low in calories. Per cup, turnips have only 36 calories and 2 grams of fibre, while rutabagas have 50 calories and 4 grams of fibre. Both are good sources of calcium, potassium, vitamin B6 and folate and excellent sources of dietary fibre and vitamin C.

What is another name for turnip?

In this page you can discover 27 synonyms, antonyms, idiomatic expressions, and related words for turnip, like: rutabaga, swedish turnip, kohlrabi, indian turnip, brassica-rapa, turnip cabbage, Teltow turnip, white turnip, leeks, domestic turnip and wild turnip.

Do turnips smell when you cook them?

It is only a faint odor when the vegetables are cut or cooked but “the longer you cook a turnip (or rutabaga) the more smelly chemicals you will produce and the stronger the taste and odor will be,” warns Carol Ann Rinzler, author of The Complete Book of Food (World Almanac Books, 1987).

Do you peel purple top turnips?

How big does a white globe turnip get?

Magenta shoulders and smooth white flesh are the hallmark of this classic and widely grown southern heirloom from the late 1800s. The roots average between 3″ and 4″ in diameter, but can occasionally balloon to 6″, though larger size diminishes their mild taste. A fall crop yields even better Turnips, as does a kiss of frost before harvest.

What’s the best way to grow purple globe turnips?

For smaller Turnips, thin seedlings to 3″ apart. For larger Turnips, thin seedlings to about 6″ apart. Choose a well-draining, sunny site which is moderately fertile. Dig the soil deeply to a depth of 6″ to 8″ and add moderate amounts of compost and/or well-rotted manure.

What kind of turnips have purple on top?

Purple Turnips. Most turnip roots are typically white both inside and out, though some can have red or yellow skin and yellow, red, or streaked flesh when mature. However, the most popular varieties have white roots which turn purple around the tops where the sun shines on them.

Are there any good recipes that use turnips?

Top 10 Turnip Recipes (Yes, Turnips!) The unassuming turnip is a healthy powerhouse that actually tastes good! Trust us. I created this recipe in an attempt to use up a great turnip harvest from our garden, and to lighten up one of our favorite dishes.