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Turnip, Purple Top

Bunch of 4-5 medium sized purple top turnips. No Greens

Turnips have a mild, peppery flavor well suited to a variety of raw and cooked preparations. When the roots are harvested young, they can be consumed raw, similarly to a radish. The roots can be sliced and tossed into green salads, chopped into coleslaws, or served on appetizer plates with dips. It is important to note that the Turnip’s skin can be peeled or left on depending on individual preference. While Turnips can be served fresh, the roots are more popularly cooked to enhance sweetness and depth of flavor. Turnips can be baked, roasted, boiled, slow-roasted, sauteed, or mashed. The roots are popularly tossed into soups, stews, and curries, roasted and served as a simple side dish, boiled and mashed as a potato substitute, or cooked into casseroles with rich sauces for a thicker consistency. Turnip greens, also known as Turnips tops, are edible and can be steamed, stir-fried, sauteed, or blended into pesto, used in any recipe calling for mustard greens. Turnips pair well with herbs such as tarragon, parsley, thyme, and chives, aromatics including garlic, onions, and shallots, potatoes, beets, radishes, chestnuts, mushrooms, and meats such as lamb, beef, and pork. Turnip greens should be removed from the roots before storage to avoid moisture loss. The greens can be placed in a plastic bag and stored for 2 to 3 days in the refrigerator. Whole, unwashed roots should be wrapped in a damp paper towel and placed in a sealed container in the refrigerator's crisper drawer, where they will keep 2 to 3 weeks. Turnips can also be peeled, blanched, and frozen for extended use, stored for 8 to 10 months. From -

Turnip, Purple Top

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