Turnips are high in vitamin C.
Turnips get an ill-deserved reputation as being either bitter or bland and boring. Turnips that have been stored too long can be tough-skinned and pungent, but young, fresh turnips are mild and pleasantly crunchy with a sweet bite. Turnips are rich in vitamins and minerals, with a surprisingly high vitamin C content, as well as high levels of calcium and potassium. Some turnips come with their greens attached. Turnip greens are peppery hot and bitter in flavor, but they are entirely edible. The tops should be stored separately from the roots, however, or both will wilt prematurely. Add this to my Recipe Box.
Instructions
1. Separate the green tops from the root ends by cutting through the base of the leaf stems with a sharp knife.
2. Place the roots and greens in separate plastic, food-storage bags. Tie or otherwise seal each bag.
3. Place the turnip roots in the coldest part of the refrigerator, and keep them for up to three weeks. The greens are more delicate and should be kept in the crisper for three to five days.
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