Turnip, scientifically known as Brassica Rapa, is a root vegetable in the Brassicaceae family, closely related to cabbage and radish. Turnips are typically small, round, and white with a purple or reddish top, where the root has been exposed to sunlight. The flesh is firm and white with a mildly peppery and slightly sweet flavor, which becomes sweeter when cooked.
Turnips are commonly used in stews, soups, and roasts, and they can be mashed, sautéed, or eaten raw in salads. Young turnips have a milder flavor and more tender texture, while larger, mature turnips can be somewhat stronger in taste. Both the root and the leafy greens (called turnip greens) are edible, with the greens often prepared similarly to spinach or kale. Nutritionally, turnips are low in calories and high in fiber, vitamin C, and various antioxidants.
