turnips.

Turnips are considered keto-friendly in moderation, containing about 6.43g of carbohydrates per 100g. They are frequently used as a lower-carb substitute for potatoes in stews, roasts, and mashes.

Raw turnips have a crisp texture and a slightly peppery flavor similar to a radish. When cooked, the flavor mellows significantly, becoming sweeter and more earthy, resembling a cross between a potato and a mild cabbage.

Turnips are versatile and can be roasted, boiled, steamed, or sautéed. They are commonly mashed as a side dish, added to hearty stews and soups, or even sliced thin and eaten raw in salads for a peppery crunch.

Yes, turnip greens are edible and highly nutritious, often containing higher concentrations of vitamins A, C, and K than the root itself. They can be prepared similarly to kale or collard greens, usually by sautéing or braising.

Small, young turnips have thin, tender skins that do not require peeling; simply scrub them clean. Larger, more mature turnips often have a thicker, slightly bitter skin that is best removed with a vegetable peeler before cooking.

Store turnips in the vegetable crisper drawer of your refrigerator in a perforated plastic bag. If the greens are still attached, remove them before storing the roots, as the leaves will draw moisture out of the turnip and cause it to shrivel.

A fresh turnip should feel heavy for its size and be firm to the touch with smooth, unwrinkled skin. Avoid turnips that have soft spots, deep gashes, or look shriveled, as these are signs of age and loss of moisture.