Turnip
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| Latin name | Brassica rapa |
|---|---|
| Family | Vegetables |
| Origin | Central Asia |
| Season (France) | March – May, October – December |
| Flavour | Peppery · Sweet · Mild · Earthy |
| Typical price (France) | 2–4 €/kg |
What it is
Rome fed its legions on turnips and Germany survived on them through the Steckrübenwinter of 1916–17, when the potato harvest failed. It is the vegetable of hard years, which is exactly why French cuisine spent centuries proving it could be elegant — glazed, with duck.
In the kitchen
Young spring turnips need no peeling and barely any cooking. The big winter ones need both, plus a pinch of sugar.
Goes with
Duck Butter Honey Thyme Carrot Black pepper Onion Lamb
Same species
Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero
Also used with
Mallard Muscovy duck Mulard duck Lamb neck Chuck tender Mutton
In season alongside
Swede Arbutus berry Coco de Paimpol Broad bean Kohlrabi Hedgehog mushroom
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