Turnips have been cultivated in the Middle East for more than 4,000 years, and were a common staple in the Greek and Roman worlds. Like carrots, potatoes, beets, parsnips, celeriac, onions and potatoes, they were dug in late fall and stored in root cellars for winter use before refrigeration. Even today, they are well known to Europeans who love to cook these sharp, colorful roots.

In contrast, with the exception of potatoes and carrots, Americans are largely unaware of turnips and other delicious root crops. But turnips are easy to grow in backyard gardens, and available at farmers’ markets. There are many varieties; the purple top white globe is the most common. Others include the golden globe, white globe and snowball. They vary in shape (round or cylindrical or flat top), color (yellow or white; some have purple or red at the top) and size.

Recently, a Japanese variety, hakurei, has come on the market. These white, golf-ball size turnips look like large white radishes. Crisp, sweet and juicy, they’re great raw, are often added to salads and are known as salad turnips. Unlike European varieties, they won’t keep through the winter. Their skin is tender so you don’t need to peel them; just cut off the ends and scrub off clinging dirt.

Along with crisp, tender radishes and large, tough rutabagas, turnips are members of the cruciferous Brassica vegetable family that also includes various cabbages, kale, broccoli, cauliflower and Brussels sprouts. Like other brassicas, turnips contain the powerful phytochemical sulforaphane, which protects against cancer. With 2 to 3 grams of fiber per 1/2 cup (36 calorie) serving, turnips are also high in vitamin C, potassium, iron and folic acid.

Turnips are slightly sweet with just a tiny hint of bitterness. They’re denser and less watery than radishes, but not as tough as rutabagas. The greens are delicious and highly nutritious, and can be cooked like mustard greens, collards or kale. For a southern flavor, sauté them with bacon and garlic, and add cooked ham.

Turnip bulbs are great peeled, chopped and added to soups and stews. You can also cook and mash them with potatoes. Hakurei turnips or baby turnips have a nice crunch and are great sliced thin and added raw to salads. They can be roasted with other roots, boiled or steamed. Season them with fresh lemon, garlic, onions, parsley or dill, marjoram or thyme. Some like adding sweet spices, like cinnamon and nutmeg. Strips of young, tender turnips are great in Oriental stir-fries; add towards the end of cooking to maintain their crisp texture and flavor. They can also be added with other veggies to Indian curries. Roasting brings out their natural sugars. To roast the bulbs, quarter or cube, toss with olive oil and a little sugar, and bake at 375 degrees until easily pierced with a fork, about 10 to 15 minutes.

When shopping for turnips, look ones that are relatively small (2-inch diameter) and delicate; larger turnips will be tougher. They should be firm and heavy for their size, without soft spots or bruises. Shriveling indicates they’re too old; fresh-looking greens attached tell you they were freshly dug. Later in winter, turnips will usually be larger (3 inches or more in diameter) with thicker, tougher skin, and more pungent in flavor. Two pounds (about 6 medium 2-inch turnips) will serve four.

After you bring them home, separate the greens from the roots; use greens within a day or two. If you leave them attached they will draw moisture from the root bulb. Store the bulbs unwashed in they crisper drawer of the fridge, wrapped in plastic to prevent moisture from escaping. Though as our ancestors knew, they’re best kept in a well-ventilated root cellar.

So head out to the Farmers’ Market on Saturday and pick up some of these delightful treats!

Skillet Pork Chops and Turnips for Two

Ingredients:

2 pork chops (about 1/2″ thick)

Salt, pepper & curry powder to taste

5 – 6 small turnips (about 1 to 1 1/2 lb.)

1 small apple

1/4 cup white wine or sherry

Salt, pepper & curry powder to taste

Directions:

Cut fat pieces from pork chops; chop and place in large skillet over low heat to render fat and crisp. (Alternately, heat 1 Tablespoon olive oil).

While fat renders, scrub or peel turnips (depends on thickness of skin), quarter, and set aside.

Sprinkle chops lightly with salt, pepper and curry. Brown lightly on both sides. Add turnips and wine to skillet, cover and cook on low, shaking the skillet occasionally, 20 to 30 minutes.

Peel, core and chop apple. Stir in and cook another 15  to 20 minutes until everything is tender. Taste; season with salt, pepper and curry as needed.

Serve warm.

Turnip Frittata

Ingredients:

2 to 3 strips bacon

1 medium onion

1 1/2 lbs. turnips

1 clove garlic

1/2 cup shredded sharp Cheddar cheese

3 eggs

1/2 cup cottage cheese

1/2 cup fresh minced parsley

Paprika, salt & pepper to taste

Directions:

In large skillet, cook bacon until crisp. Remove and set aside.

Peel onion. Chop or slice thin; set aside.

Add onion to bacon drippings, cover and cook five to seven minutes, until translucent and limp but not brown.

Peel and shred the turnips (a food processor, mandoline or box grater work well). Add to the skillet, stir and cook four to five minutes. Add garlic, sprinkle with cheese and remove from heat.

In a bowl, beat eggs; beat in cottage cheese. Pour over turnips in skillet, sprinkle with parsley and paprika. Cover tightly and cook on low heat until eggs have set.

Crumble reserved bacon on top, or serve alongside.

Serves two to three. We like this with salad and home fries or a hearty bread or French baguette.

Option: omit bacon, and use 1 Tablespoon olive oil or butter; add 1/2 cup diced cooked ham along with the parsley.

Author of the award-winning cookbook “Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers Market,” Yvona Fast lives in Lake Clear and has two passions: cooking and writing. She can be reached at www.wordsaremyworld.com or on Facebook as Author Yvona Fast.