TURNIP
Turnip (Brassica rapa) is an old-time vegetable, much associated with the Medieval ages, and maybe not that popular these days when we have access to potatoes. However, it is still a good, sulfury-, radish- and celery-flavored, root vegetable that can be used along with other vegetables of similar sort (carrots, potatoes, celeriac, etc.). Turnips come in different shapes and flavors and are sometimes named differently. Also the turnip leaves are edible, and they are packed with vitamins K, A, and C, as well as with lesser amounts of B-vitamins and minerals. A very healthy veggie indeed. Just the knowledge that turnips contain so much good nutrients in them should be attracting lots of people, but for some reason it doesn't. Hopefully the readers will act more on the incentive - consumption of turnips will certainly reduce the risk of several of the Western civilization diseases, including cancer and cardiovascular problems.
The commonest type of turnip in Europe and North America has a white skin on the bottom part and purple skin on the upper part of the root. The reason for this color shift is that the purple part grows slightly above the ground and actually grows from the stem tissue. The skin color of this peculiar part of a turnip can actually also get green or really red. However, regardless the color, the inside of the turnip (the flesh that is) is white throughout. The root is shaped like a squashed ball and is basically free from rootlets maybe besides the bigger root at the bottom. The leaves of the turnip can also be eaten, and they have a typical pugent flavor that becomes fainter when cooked. The turnip leaves have been used among the slaves in America, and are often seen in the dishes stemming from the Afroamerican culture.
When buying turnips, look for fairly tensed roots and fresh-looking and non-wilted leaves. There is really not much more to it, just find a good-looking turnip and buy it.
Sometimes turnips are eaten raw (in salads) but they are often cooked and used in soups or stocks, to flavor some other ingredients in the dish. The turnip with the pink and white skin can be eaten raw and cooked. Turnips with black skin that are bigger than the pink ones, are usually braised and roasted. There are also the Asian turnips that are white and long and big (daikon) and they are suited for raw eating as well as cooking. Turnips can also be pickled.
Prepare the turnip by peeling the skin and cut it into smaller pieces. That's all there is to it. If you are after the turnip leaves, wash them from the dirt, possibly by placing them in a bowl and pouring some water over them. Then, just swish them around in the bowl, remove from the water, fill the bowl with new clean water and repeat the rinsing procedure. It should suffice with a couple of washes, but to make sure, take a closer look at the leaves so no dirt remains on them.
Some short notes on health and turnips. Turnip greens contain substantial amount of oxalates, that is ions that can become crystals in our bodies and give rise to kidney stones and gallbladder problems. If you already have such problems then you should not consume too much of turnips.