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
Over 1,000 schools & classes listed for U.S., Online & 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.
 

TOP 

RELATED ARTICLES

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  
Copyright notice

 

 

 

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