Inventory, 25 lbs : 14.37
This item was last sold on : 07/19/17
Common turnips are made up of edible roots, stems and leaves. Several stems of the plant sprout from the bulbous root into broad green leaves. The root itself is roughly 3 inches in diameter, two-toned with magenta blushed tops and white bottoms that flow into the bulb's tapered thin taproot. Often, the taproot is trimmed before being sold in a supermarket. Turnips have a similar flavor and texture to radishes. Their bone white flesh is firm, crunchy succulent, earthy sweet and peppery.
Turnips are best harvested year-round.
Turnips, Brassica rapa, are members of the mustard family, thus they are related to cauliflower and cabbage. Turnip is a general name given to over 30 domesticated varieties of turnips which vary in size, color, flavor and usage. Many varieties are planted for human consumption while larger varieties are reserved specifically as feedstock for animals.
Turnips are a quintessential cellar vegetable utilized in many classic European dishes. It was Escoffier who embellished the turnip's culinary attributes, elevating its purpose in dishes such as navets farces (stuffed turnips) and Navarin a la Printaniere (Young turnips with Spring Lamb). Turnips can be utilized for fresh eating when young, though they are truly transformed, their flesh softened and their flavors rich and sweet, when cooked. Best cooking methods are braising, simmering, slow roasting and sautéeing. Turnips can also be made into smooth purées and soups. Turnips pair well with other root vegetables such as beets, parsnips and carrots. They also pair with rich meats such as pork, beef, sausages and game. Other complimentary ingredients include butter, cream, cheese, chives, chestnuts, garlic, citrus, mushrooms, parsley, potatoes, tarragon, thyme and vinegar.
The wild turnip, B. rapa, is native to Europe. Its domesticated origins can be found in Assyrian documentation, though most evidence points to the Hellenistic period of Greek civilization (approximately 300 BCE). The turnip may be the single most historically important vegetable of Europe as food for both humans and animals. For hundreds of years, turnips were cultivated primarily as livestock fodder. During World War I, the turnip was even named for the winter of 1916-1917 in Germany. During the "turnip winter", turnips were no longer simply utilized as feedstock, as German families and soldiers survived on the cold hardy turnips as substitute for meat and potatoes, which were both extremely scarce. Turnips were used as coffee substitutes, flour substitutes and became the omnipresent ingredient in "war bread".
Restaurants currently purchasing this product as an ingredient for their menu.
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|West Root||San Diego CA||619-276-6700|
|The Lion Share||San Diego CA||619-564-6924|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Brasserie||San Diego CA||858-450-9576|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Saiko Sushi-North Park||San Diego CA||619-886-6656|
|Saiko Sushi-Coronado||Coronado CA||619-435-0868|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Lucky Bolt||Mira Mesa CA||917-969-9500|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Open House||Encinitas CA||760-452-2000|
|The Smoking Goat||San Diego CA||858-232-4220|
|The Hake||La Jolla CA||619-994-7832|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Fireside by The Patio||San Diego CA||858-270-9900|
|The Abbey Catering||San Diego CA||619-471-5656|
|Toast Catering||san diego CA||858-208-9422|
|SOHO Gastropub||San Diego CA||858-499-8999|
|The Pearl Hotel||San Diego CA||877-732-7573|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Harvest Kitchen||San Diego CA||619-709-0938|
Recipes that include Turnips. One is easiest, three is harder.
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