hakurei turnips

 

Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They are a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources of sustenance for the English peasantry.

Baby turnips are the size of large radishes and have a sweet, delicate taste, while winter turnips are more pungent and peppery. Turnip leaves or 'greens' can also be eaten boiled, steamed, stir-fried or grated into salads.

Baby turnips do not have to be peeled; just wash and slice off the root end. Peel winter turnips with a potato peeler, then cut into small chunks ready to be cooked.

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1579 Hollowview Rd

Stirling, Ontario

K0K 3E0

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