In the past these small round root vegetables were the staple food of poorer families before the introduction of potatoes. They have a distinctive, nutty taste and a green or purple tinged creamy white skin. Choose smaller turnips - the flesh will be tender and have a more delicate flavour, and look for clean, unblemished skin.
Uses: Mashed, puréed or boiled and served as an accompanying vegetable. In soups, stews and stir fries or raw in salads.
To store: Keep in a cool, dry place for up to 1 week.
To prepare: Young turnips should not need to be peeled, wash and trim before cooking. Older turnips should be peeled and chopped before cooking.
To cook: Cook chopped turnip in boiling salted water for 20-25 minutes or until tender, serve in pieces or mash with butter and cream. Young turnips can be boiled, steamed or baked whole until tender.