Turnips are root vegetables from the Brassicaceae family, which also furnishes vegetables and condiments such as cabbage, broccoli, kale, mustard, and horseradish. The wild form of the turnip has a hot, spicy quality similar to mustard and horseradish, but cultivation has sweetened it.
History and Use
While it isn't known where turnips originally came from, or who first domesticated them, their wild relatives are common throughout much of the world, and they are mentioned in sources from roughly the time of Alexander the Great. By the Middle Ages they were established as a hardy subsistence crop in Europe, and have ever since been a humble, but useful fall and winter vegetable in Western cuisine. Turnips are commonly used in soups, but can also be roasted or boiled, or sliced and served raw. Turnip greens can be boiled or steamed, and have a flavor like many of the other brassicas, although milder than mustard greens.
Turnip Blogs and Forums
CookThink.com: The Last of the Turnip Green
TheVeganDiet.BlogSpot.com: Tasty Nutrition Turnips
Two Small Farms CSA: Turnip Recipes
Kalyn's Kitchen: Roasted Turnips with Balsamic Vinegar
Beyond Salmon: Turnip and Leek Soup
Mahanandi: Turnips
A Veggie Venture: Mashed Turnip & Apple
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