Now’s the time to celebrate the turnip! The pale purple and white root vegetable is humble and unfortunately all too often forgotten, but it has great flavor and is incredibly versatile! One taste of a properly prepared turnip and we’re positive it will become a winter root vegetable staple in your home (if it isn’t already!).

So what is a turnip exactly? Turnips are often mistaken for radishes, but they are not in the radish family. Turnips are the edible root part of a plant that’s related to broccoli and Brussels sprouts. You can eat the top greens of turnips as well! The root itself is sweet and has an almost cabbage-like flavor, but its texture is similar to that of a potato. They are crunchy, but less starchy than a potato, and can have a sweet, nutty flavor that you don’t want to miss! Younger, smaller turnips tend to have better flavor; larger turnips can sometimes be a bit bitter. Turnips prefer cold-weather climates and are usually around the Chico Certified Farmers’ Market October through March.

This is the year to take back the turnip! Keep reading for turnip tips!

How to Use

If you haven’t had much experience with them, turnips can be intimidating – or the opposite – seemingly boring. What the heck do you do with them? Well, you treat them a whole lot like any other root vegetable. You can roast, mash, purée, and sauté them like you would a potato, or you can thinly slice them and serve them raw in a salad, or pickle them and eat them like, well, a pickle. They’re a great way to shake up your winter menu! Don’t forget: Save the turnip green! They can be boiled, sautéed, steamed, or stir-fried and are just as delicious!

Choosing and Storing

You’re going to want to choose small turnips, if you can, which will be the youngest, with the sweetest flavor and best texture. Big ones will still do the trick if you’re just planning to roast or mash. They should be heavy for their size and firm, with minimal nicks or cuts. If the greens are attached, they should be brightly colored and fresh.

Turnips will keep up to two weeks in the fridge if you keep them tightly wrapped. Peel them and trim the tops before cooking, except for thinner-skinned Japanese turnips, which can be used as is.