Turnips in Gastronomy

Origin and Cultivation

As a cultivated plant—often confused with the turnip—it began to be grown about 4,000 years ago. It was discovered in the Mediterranean region and was a popular crop during the Middle Ages. It has been grown in Europe since the 17th century. Delicious turnips with a milder flavor have been bred over the past few decades. Only yellow-fleshed varieties are grown for human consumption; the rest are primarily used as animal feed. In terms of flavor, turnips are slightly sweet and peppery. Turnips are not demanding in terms of soil and nutrients; they thrive even in colder regions and are frost-hardy. In the Czech Republic, they are grown relatively little, mainly at higher elevations.

Medicinal Effects

It contains a high percentage of water, making it very low in calories. It is rich in vitamin C, beta-carotene, and large amounts of calcium. It helps heal ailments of the digestive tract. It improves skin condition, purifies the blood, helps prevent osteoporosis, and is recommended for people suffering from gout. However, it is not recommended for people with acute liver inflammation or gallstones. Thanks to its essential oils, the turnip has a distinctive flavor. When these essential oils break down, substances are released that have direct antibacterial effects.

Turnips in the Kitchen

Like leeks, the entire turnip can be used—both the leafy part above ground and the root. The most common way to prepare it is by boiling, but it’s also excellent in soups, sauces, or as a side dish instead of potatoes. If the turnip is young, it tastes good even raw. It can also be roasted after being cut into fries. “Turnips are a highly underrated ingredient that can be prepared in many ways. They have a distinctive flavor that pairs well with other ingredients—it doesn’t overpower them but complements them perfectly,” says Chef Honza Horký. “It has many uses—you can fry it, boil it, use it raw in a salad, or make various purées and cream soups with it,” recommends Horký.

Purchasing and Storage

“A turnip should be firm to the touch, with no damage or blemishes. It should have a color characteristic of its variety, of which there are several,” explains Robert Němec of Titbit, a company that imports this vegetable to the Czech market primarily from the Netherlands. It is often confused with turnip. “The rutabaga is large and yellow-green, while the turnip is smaller and purple-white. The main difference is in the taste; the turnip is closer to a beet, so it has a certain earthiness, while the water turnip is milder and more similar to, say, a white, round radish,” he adds. Store turnips the same way you would potatoes, for example—in a well-ventilated, cool, and dry place.