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General Produce

Turnips

Turnips
Sizing
 

  • Medium
  • Jumbo
Common Packs:

5- and 25-lb. packs.

Receiving Inspecting:

Choose turnips that are clean, well-shaped, heavy for their size, and fairly smooth. Avoid product that shows signs of shriveling, flabbiness, or growth cracks. Bunched turnips should exhibit fresh tops with no signs of decay, discoloration, or wilting.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 32-36° F/0-2° C
  • 90-98% relative humidity
Shelf-Life:
30 days.
Troubleshooting:

Turnips may shrivel and lose color if stored in an area with low humidity.

Decay can occur if product is stored in a warm area. Store properly.

Water-soaked spots and discoloration of flesh are signs of severe freeze damage.

Usage Ideas:

  • Braise chopped turnips and Gala apples with sherry, brown sugar, and vegetable stock.
  • Simmer baby turnips and their greens in a mixture of butter, white miso, and mirin; when tender, serve with salmon.

Seasonality:

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

Flavor Profile

Earthy; tasted like a mixture of parsnips, rutabagas, and cabbage.

Texture Profile

Hard texture that softens and becomes starchy when cooked.

Pairings

Pair with apples, greens, miso, salmon, and sherry.

Substitution Suggestions

Parsnips, rutabagas.

Nutritional Information

Serving Size 1 cup turnip (130g) grams
Calories 35
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 85g4%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Total Sugars 5g
Includes 0g Added Sugars0%
Protein 1g
Vitamin D 0mcg0%
Calcium 39mg4%
Iron 0.39mg2%
Potassium 250mg6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.