The purple-necked turnip is a versatile vegetable in the kitchen and can be prepared in many ways. Turnip greens (also called turnip tops) are edible and an excellent source of nutrients. They are often underutilized, but they can be prepared in a variety of ways and are rich in vitamins and minerals. Here are some common preparation techniques and recipe ideas to enjoy this vegetable:
Basic preparation:
- Peeling: The white turnip with purple neck has a fairly thin skin, but it is often recommended to peel it before cooking, especially if it is a little old or if you prefer a smoother texture.
- Cutting: You can cut it into cubes, slices, julienne strips, or quarters depending on the recipe. The thinner you cut it, the faster it will cook.
Cooking techniques
Preparation: Peel and cut the turnips into cubes or quarters. Season them with olive oil, salt, pepper, and optional herbs (thyme, rosemary).
Cooking: Roast at 200°C (400°F) for 25 to 30 minutes, until golden brown and tender.
Taste: Oven cooking naturally caramelizes the sugars in the turnip, providing a mild, slightly sweet flavor.
Preparation: Peel and cut the turnips into pieces. Cook them in boiling salted water until tender (about 15-20 minutes).
Cooking: Drain, then mash the turnips with butter, milk, or cream to obtain a smooth purée. Season with salt, pepper, and a pinch of nutmeg, if desired.
Variation: You can mix the turnip puree with mashed potatoes for a softer texture and balanced taste.
Preparation: Cut the turnips into thin slices or small cubes.
Cooking: Heat a little oil or butter in a pan. Add the turnips and sauté over medium heat until golden brown and tender (10-15 minutes). Season with salt, pepper, and fresh herbs.
Addition: You can add other vegetables like carrots, onions or potatoes for a more complete dish.
Preparation: Cut the turnips into cubes, along with the leaves. Sauté them in a little oil with onions or garlic for extra flavor.
Cooking: Add water or broth (vegetable, poultry) and simmer until the turnips are tender (20-30 minutes). Blend until smooth and creamy.
Variation: You can add cream or milk for a richer soup, or combine the turnips with other vegetables such as carrots, potatoes, or leeks.
Preparation: Cut the turnips into small pieces or slices.
Cooking: Heat butter with a little sugar or honey in a pan. Add the turnips, cover with a little water, and simmer over low heat until the water evaporates and the turnips are glazed and caramelized.
Preparation: Peel the turnips and grate them or cut them into thin slices. You can add the leaves as well.
Dressing: Serve with a light vinaigrette made with lemon, olive oil, and fresh herbs like parsley or chives. For extra flavor, add crunchy vegetables like carrots or seeds for crunch.
- Taste: Raw turnip has a mild, slightly tangy flavor, similar to radish, and can add freshness and crunch to salads.
- Recipe ideas
Turnip gratin:
Place turnip slices in a gratin dish, cover with crème fraîche or béchamel sauce, sprinkle with grated cheese (parmesan, gruyère), and bake until the top is golden and gratinated.
Add chunks of turnip to a tagine with lamb or chicken, spices like cumin, turmeric, and cinnamon, and simmer slowly. The turnips will absorb the flavors of the dish and become very tender.
Add turnips to a mix of seasonal vegetables like carrots, potatoes, and cabbage. Simmer in vegetable broth for a comforting and filling dish.
In short, the white turnip with purple collar can be cooked in a variety of ways: roasted, sautéed, mashed, in soup, or even raw. It makes an excellent addition to a variety of dishes thanks to its natural sweetness and melt-in-the-mouth texture.
