What is White Turnip? Benefits, Taste, How to Use Them in The Kitchen and Everything You Need to Know

Also known as common turnip, white turnip is a rounded and compact root belonging to the Brassicaceae or Cruciferae family, the same as cabbage, Brussels sprouts and Savoy cabbage. A typical winter vegetable, white turnip is widely used in the culinary tradition of Southern and Midwest U.S. where it is used in numerous preparations: it is low in calories but rich in mineral salts and vitamins and, eaten both cooked and raw, guarantees a detox and antioxidant effect. The name white turnip derives from the whitish color of this root even if there is no shortage of varieties on the market with more or less marked purple hues; to the taste, white turnip has a delicate flavor, with pleasantly sweetish notes and a firm and compact consistency. Let's look at the properties, benefits and possible uses in the kitchen of this still too undervalued vegetable.

White Turnips' Properties

Rich in vitamins, especially vitamin C and vitamin E, turnips are considered a poor vegetable even though, if you look closely, their nutritional profile is much more interesting than you might think. Composed almost entirely of water, white turnips provide less than 30 kcal per 100 grams, contain no fats or proteins, net of a good presence of fibers – essential for the functioning of our intestines – and potassium, a friend of the heart and blood circulation. There is no lack of other mineral salts, especially sodium, magnesium, phosphorus and calcium, but also folates, flavonoids and in particular quercetin whose action, combined with vitamin C, guarantees important antioxidant effects.

White Turnips' Benefits

The nutritional composition of white turnip makes this vegetable an excellent ally of our health, consuming it regularly and including it in our eating habits in fact, allows us to:

• Eliminate excess fluids: composed mainly of water, white turnip has a diuretic and detoxifying effect, helping us against excess fluids and skin blemishes;
• lose weight: the low calorie intake and good satiating effect make white turnip a recommended ingredient in low-calorie and slimming diets;
• combat cellular aging: the antioxidant component provided by flavonoids and quercetin helps fight the action of free radicals;
• protect tissues: white turnip has a good anti-inflammatory and antibacterial effect, especially on the tissues of the stomach and digestive tract;
• support the immune system: it is the vitamin C, of ​​which white turnip is a good source, that supports and protects the immune system, in particular against colds and seasonal ailments;
• control blood sugar levels: thanks to the good presence of fiber, white turnip helps us regulate the absorption of sugars and consequently blood sugar levels;
• protect the heart: potassium helps regulate blood pressure, protecting the entire cardiovascular system and heart health;
• skin and hair: vitamin C and beta-carotene promote and protect the health and regeneration of skin and hair.

How to Use White Turnip in The Kitchen

Once purchased on the fruit and vegetable stalls, how to treat the white turnip and use it in tasty recipes? The first operation is cleaning, so as to eliminate all the residues of soil that we naturally find on this root: remove the stems, rinse it with running water and, with a simple potato peeler, peel the white turnip by removing the outermost part.

White turnips have carved out a niche in U.S. cooking traditions, offering a versatile ingredient that can be adapted to various regional cuisines. In the South, turnip greens are a beloved staple, often simmered with ham hocks or bacon to create a savory side dish. In New England, white turnips frequently appear in hearty boiled dinners, adding a peppery note to the mix of corned beef and cabbage. The Midwest embraces turnips in comforting stews and soups, perfect for cold winters, while California's diverse culinary scene sees them roasted or added to fresh salads.

White Turnip Vs. Celeriac Vs. Rutabaga

Biodiversity and the great variety of vegetables that we can find in nature can, at times, be a source of confusion: have you ever wondered if white turnip and celeriac are the same thing? And rutabaga then? A distant cousin or a variety of turnip? Let's clear the field of any doubts: white turnip, celeriac and kohlrabi are 3 different vegetables, each with different characteristics and uses. Celeriac is a particular version of celery: the root is consumed, large and knotty and for this reason it can be confused with the turnip even if they do not belong to the same family. In contrast, rutabagas are larger, with a yellowish-brown skin and yellow-orange flesh that becomes sweeter when cooked. Rutabagas are also denser and have a milder, more cabbage-like taste compared to the sharper flavor of turnips.