Turnip Season

Turnip Season
By Jennifer A. Wickes
Copyright 2004

History / Geography
Turnips have been cultivated for centuries in historic places, such as Rome, Greece and India. They are very popular in Great Britain and Northern Europe. In Scotland, they can still be referred to as "neeps" in some areas.

Science
Brassic Rapa

Season
October - March

How to Select
They should have a white flesh with a purplish-white skin. Turnips should be heavy for their size. The roots should be firm, and if the greens are still attached, they should be bright and fresh. Avoid turnips with bruise marks or anything larger than 3 inches (7.5 cm). Older turnips (over 3 inches / 7.5 cm) tend to have a strong flavor and woody texture.

Turnip Print at Art.com Storage
Store in a cool dry place (55 degrees F / 12 degrees C) for 2 months, or in a plastic bag in the refrigerator up to 2 weeks.

Nutritional Qualities
Vitamin C

Trivia
Turnips were the first Jack o' Lanterns! People used to carve faces into them, and place a piece of coal so they couls use them like we use flash lights!

In certain traditions, turnips have been used as a symbol of protection.

Spices
Allspice, anise, caraway, curry, mace, parsley, rosemary, savory, thyme, lemon and onion.

Equivalencies
1 lb. turnip = 3 - 4 medium turnips = 2 1/2 cups cooked turnip

Preparation
Wash and peel the skin with a vegetable peeler. Trim off the roots and greens.

Recipes

Classic Scotch Broth
By: TJ Hill - Appetites Catered

6 quarts white stock -- unsalted lamb-based
4 ounces pearl barley
1 pound lamb -- small dice lean
4 ounces unsalted butter
12 ounces onion -- brunoise
8 ounces carrot -- brunoise
8 ounces celery -- brunoise
8 ounces leek -- brunoise
8 ounces turnip -- brunoise
1 teaspoon kosher salt
white pepper
1 cup flat-leaf parsley -- minced

Bring 1 quart stock to a boil in a large saucepan, over a moderate flame. Add the barley, cover, and simmer until tender. Bring the remaining stock to boil in another pot, over a moderate flame. Add the lamb, cover, and simmer until almost tender. Heat the butter in a heavy pot, over a medium flame. Add the vegetables and sweat until nearly tender. Add the lamb and its stock, simmer until meat and vegetables are tender. Add the barley and its stock, simmer for 5 minutes to meld flavors. Season to taste with salt and white pepper. Garnish each portion with a small amount of minced parsley serve very hot.

Go To Page: 1 2 3

Articles in this Topic    Discussions in this Topic