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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Turnips 
    Look for firm, unblemished specimens with white flesh and a purple-tinged top. Pick the smallest specimens, ranging in size from that of a golf ball to a tennis ball; any larger and they become coarse in texture and lack flavor. If the greens are attached and you’d like to cook them, make sure they are bright green and crisp.

  • How to Store Turnips 
    When stored at the ideal temperature of 55 degrees in a cool, dry place (such as a basement or root cellar), turnips can last for 1 month; they can also be tightly wrapped and refrigerated for up to 2 weeks. If the greens are attached, remove them, leaving an inch or two of stem at the top, and refrigerate them separately, unwashed, in a plastic bag for up to 3 days.

    How to Prepare Turnips 
    Before using, wash, peel, and trim off the root ends. Because they contain almost no starch, turnips remain moist after cooking. But don’t overcook them or they will become mushy and develop a cabbage-like flavor. 

  • How to Cook Turnips 
    Turnips can be boiled and mashed as a substitute for potatoes. Small, golf ball-sized turnips can be sprinkled with salt and eaten raw.

    Real Simple Turnip Recipes:

    See all Turnip recipes »

What's your favorite turnip recipe?

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