FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

 You are here > Home > Food Articles

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

TURNIPS

 

This root vegetable has been found all over Europe and Asia for centuries. A turnip looks larger than a radish and is a well known food source for both the root and greens. Turnips come in all shapes, sizes, and colors.


Availability, Selection, Storage, and Preparation

Turnips are available year round with a peak in the fall and winter months. Select smooth surfaced roots that are firm and heavy with some root hairs at the bottom. In general, the smaller the turnip, the turnipsweeter the taste. Turnips keep well; cut the greens and bag them separately from the root placing them in the crisper section of the refrigerator for up to a week. Turnips can be peeled before cooking, eaten raw, or sliced, diced, or julienned. When cooking this delicate root, cook only to the just tender point; avoid overcooking as sweetness will diminish.


Make Turnips Part of Your 5 to 9 A Day Plan!

-- Serve turnip strips as part of your vegetable platter.
-- Create turnip relish, salsa, or slaw by adding shredded or julienne turnips.
-- Turnips make a great side dish-add shredded, julienned, or diced turnips to your favorite vegetable stir-fry and sautés.
-- Turnips make an excellent addition to any soup or stew.


Serving Size ½ cupeat 5 to 9 a dqy
Amounts Per Serving % Daily Value

      Calories 20  
      Calories from Fat 0 
      Total Fat 0g 0%
      Cholesterol 0mg 0%
      Sodium 45mg 2%
      Total Carbohydrate 4g 2%
        Dietary Fiber 1g 8%
        Sugars 2g 
      Protein 1g
      Vitamin A 0%
      Vitamin C 25%
      Calcium 2%
      Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.
 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  ROOTS & TUBERS >>>   ·   America's Favorite Vegetable   ·   Beet-ing the French   ·   Beets, Root Vegetables   ·   Beets, Beetroot   ·   Carrots   ·   Carrots, What's Up Doc?   ·   Celeriac, Celery Root   ·   Jicama: A Versatile Tuber   ·   Parsnips   ·   Potatoes, Baked & Foil   ·   Potatoes, Florida Sunlite   ·   Potato Varieties & Types   ·   Potatoes, Search for the Perfect   ·   Potato Trilogy, Part 1   ·   Potato Trilogy, Part 2   ·   Potato Trilogy, Part 3   ·   Radish   ·   Root of the Matter   ·   Rutabagas   ·   Salsify, Oyster Plant   ·   Sunchoke or Jerusalem Artichoke   ·   Sweet Potato   ·   Sweetpotatoes, Mother Nature's Best   ·   Sweet Potato or Yam?   ·   Sweet Potatoes, Louisiana   ·   Sweet Potatoes And Yams   ·   Taro Root, Dasheen, Eddo, Kalo   ·   Turnips   ·   Water Chestnut   ·   Yucca Root, Manioc, Cassava  
  Home   ·   About Us & Contact Us   ·   Cooking Contests   ·   Free Magazines   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.