What is it?

These humble root vegetables really shine in the winter; in frosty weather, the turnip plant converts more of the starch in the root into sugar, balancing their strong and peppery upfront flavor. Roasting turnips, alone or along with other root vegetables, brings out this natural sweetness. Good flavor pairings include apples, bacon, sage, mustard, and spices like cumin and coriander.

Don’t confuse turnips with their larger and sweeter cousinsrutabagas(though the two can often be substituted for one another). Turnips are usually white-fleshed, with white or white-and-purple skin, while rutabagas have yellow flesh.

Don’t have it?

Try substituting rutabaga or another white root vegetable, such as parsnips.

How to choose:

Look for turnips that feel firm and heavy for their size, with crisp flesh. Avoid turnips that are soft or flabby, or have brown, moist spots, which are signs of rot. Turnips tend to get woody as they grow, so the best ones are less than 4 inches in diameter.

How to prep:

Before cooking, peel off the skin and, on larger turnips, the outer layer of flesh. Plan to cook the turnips shortly after peeling, because their cut surfaces can discolor and develop off flavors if allowed to stand.

How to store:

Store turnips in a plastic bag in the refrigerator for up to two weeks. If the turnips still have their greens attached, remove them before storing, because they can draw moisture out of the roots. The greens are edible, with a similar taste to collards, kale, or other hardy greens; if you’d like to cook the greens, store them separately.

Recipes

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  Moroccan Lamb and Seven-Vegetable Couscous

  This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the…

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  Sunny Side Up Aussie Lamb Burgers with Roasted Root Vegetables

  This burger is bursting with bright colors and flavors, from the tangy pickled red onions to the sweet roasted vegetables, savory lamb and a rich sunny-side-up egg topping it all…

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  Grilled Salmon with Aleppo-Honey Glaze, Turnips, and Kale

  Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.

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  Steam-Roasted Root Vegetables with Maple, Sriracha, and Thyme

  This easy fall side dish has a lot going on flavorwise, including sweet and heat.

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  Spring Vegetable Ragoût

  Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so…

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  Roasted Winter Vegetable and Pear Salad with Cheddar and Almonds

  A ginger-lemon vinaigrette makes for a tart contrast with the sweet roasted root vegetables and pears in this salad.Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

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  Recipe

  Roasted Turnip, Beet, and Potato Salad with Hazelnuts

  Here's a winter salad that won't have you longing for summer. Whole parsley leaves add zip to the mix of greens, while roasted potatoes and root vegetables make it hearty…

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  Recipe

  Pot-au-Feu

  Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and…