Turnip is a root vegetable. There are several classes, there are round, cylindrical, flattened. Your skin should be smooth and shiny, it may be white, or purple at the base of your leaves with white and should not have stains.
Firm and heavy texture. Its flesh is white or pale yellow. It contains a lot of sulfur for this reason it is of similar flavor to cabbage although a little sweeter. They are better small because they are not so fibrous.
When you go to buy the product in the supermarket, we recommend:
- Observe that the display site is clean and adequately refrigerated.
- Choose the products, preferably in this order: vegetables, fruits, eggs, cheeses and dairy in general, after the products of pantry, but before the meats, poultry, fish and shellfish.
- When you reach your destination refrigerate, so that the “cold chain” of the same is not interrupted.
It is always eaten cooked, as a garnish (accompaniment) of many dishes or as an ingredient in other recipes such as “sauerkraut”, or with hands of pork or duck with turnips, or lamb, soups or stews. Also glazed, with butter, cream, mashed or soufflé. In Scotland it is the national vegetable and is very appreciated in Galicia (Spain).
- Remove the leaves.
- Place in perforated plastic bag and refrigerate.
- Or you can cook for about 10 minutes, in salt water and after cooling, freeze.
The turnips are washed and peeled before cooking. Baby turnips can simply be brushed. Its duration also depends on its freshness at the time of the purchase. Refrigerated, 15-20 days approx. Frozen, cooked, about 2 months.
15-20 days. or 2 months depending on the case.
When splitting, they must be placed in water with lemon, so that they do not become black (oxidize).
Nutrients and properties:
(See nutrient content and its benefits, in plant a B C).
Periodically check the status of the product in order to be able to consume it in time.