How to Buy, Store, and Cook Turnips, In Season in November
Unlike Scotch, certain cheeses, and fine Bordeaux, turnips are better when they're young. In the beginning of their life as a root vegetable, they're soft and delicate. But when they get old, they get sort of nasty and mean, with a strong taste and a woody, tough texture. So, folks: Get 'em while they're young and small. You can right now, in fact, because they're in season. And when you get your hands on the small white-and-purple bulbs, you can roast, mash, purée, and sauté them like you would a potato, or you can thinly slice them and serve them raw in a salad, or pickle them and eat them like, well, a pickle. They're a great way to shake up your winter side-dish game.
Check out the slideshow above for recipe inspiration, and keep reading for tips on buying and storing this wintry root vegetable.
How to buy
Choose small turnips, which will be the youngest, with the sweetest flavor and best texture. They should be heavy for their size and firm, without any nicks or cuts. If the greens are attached, they should be brightly colored and fresh.
How to store
Turnips will keep, tightly wrapped in the refrigerator, for up to two weeks. Peel them and trim the tops before cooking, except for thinner-skinned Japanese turnips, which can be used as is. Save the turnip greens; they can be boiled, sautéed, steamed, or stir-fried.
