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turnips – [ESSEN UND TRINKEN]
Turnips were an important source of carbohydrates during wartime. After that, turnips were removed from our menus for a long time. We have summarized for you what rutabaga is all about, how you process rutabaga and which dishes it goes well with.
Turnips: origin and characteristics

Turnips
© maureen lunn
During times of famine, turnips were considered to be the primary source of carbohydrates. During the First World War, people at times lived exclusively on turnips. This is also why turnips are no longer often found on the German plate. However, in Spain, Italy, France, Northern and Eastern Europe, turnips are a popular source of energy. It is believed that turnips are a mixture Kohlrabi and turnips are.
Turnips are a winter vegetable. Turnips are harvested from September to April. The predominantly round roots of turnips can weigh up to two kilograms. Turnips have a pleasantly sweet taste. The flesh of turnips under the reddish-brown skin is white or yellow, depending on the variety of turnips. Because the flesh of yellow turnips has a more intense flavor, yellow turnips are preferred for cooking. Turnips with white flesh are primarily grown as animal feed. Yellow-fleshed turnips contain beta-carotene, which gives turnips their yellow color. Furthermore, turnips contain a lot of vitamin C, glucose and fructose as well as minerals and mustard oils. Like all root vegetables, turnips are considered to be very low in calories because turnips have a high water content.
Turnips: recipes 24 images
Turnips: purchasing, storage and processing
When purchasing rutabaga, you should prefer the smaller rutabaga as large rutabagas can taste woody. When it comes to the peel of the turnip, you should ensure that it is as smooth and plump as possible. It is important that the turnips do not have any holes from worms. Turnips are easy to store. Turnips can last for up to several months in a cool cellar.
Before you start preparing rutabaga, you need to peel and wash rutabaga. You can cut turnips into fine or coarse slices and cubes. Turnips taste good as a side dish when cooked or steamed. Combining turnips with potatoes or other winter vegetables is also a pleasure. When cooking turnips, you should pay attention to the time, as turnips develop an unpleasant charcoal taste if they are cooked for too long. Turnips are good for pureeing. The puree of the turnips tastes excellent as a side dish with fish and meat or in soups and stews. Or you can serve turnips as an appetizer. In our series of recipes for turnips you can expect, among other things, a delicious turnip terrine.