Turnip
Brassica rapa · Root vegetable
Top 10 pairings
The turnip is the round, white storage root of Brassica rapa, a cool-season brassica whose smooth skin is washed purple where the crown rises into the light. Crisp and peppery when raw, it turns sweet, mellow and faintly mustardy once cooked — boiled, roasted, mashed and simmered into stews across Europe and Asia. Small young turnips are tender enough to eat raw, while the leafy tops are cooked in their own right as turnip greens.
Picking a good onedrag
Small, dense, just pulledSpongy, sprouting, woody
Shop firmEveryday bestThe all-rounder: roast, mash, braise, or shave raw.
CrownTrimmed flat, dry and pale
SqueezeFirm, shoulder holds the thumb
SkinSmooth and matte, colour holding
Cut faceClean, faintly earthy and green
What you get from one
81%
Edible part
122 g · peel and ends off
151 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 14× longer than the counter.
95-99%
Humidity
Loose, never sealed
Airflow