The salad turnip is a special vegetable. It’s nothing like the classic turnip, actually. It’s soft enough, even when raw, to cut with a butter knife. It is sweet and even a little fruity, but also has a bit of a bite like the classic turnip. And the greens are great to eat, too!
To store salad turnips:
Remove the greens from the turnips and store in a plastic bag to use within 3 days. The turnip roots should be stored in a plastic bag in the crisper drawer of your fridge for up to a week.
To prep salad turnips:
Cut off the green tops (which can be eaten as well). Wash and cut the white roots into wedges or slices.
To cook salad turnips:
Serve raw with dip in a veggie tray. Or grate and add them to a salad. Turnips are delicious when roasted with other root vegetables (like carrot, potatoes, rutabaga, garlic). Add a turnip or two to your favorite mashed potato recipe. Or add them into soups and stews.
To freeze salad turnips:
Blanch for 3 minutes in hot boiling water. Cool in ice water for 3 minutes, drain and pack into freezer containers or freezer bags.
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