	Common Names:	Turnip
	Family:	Brassicaceae
	In Season:	August - November (best)
	Buying:	Choose firm, smooth bulbs which are free of cracks and heavy for their size. Smaller specimens are generally sweeter
	Storing:	Remove any leaves store in a cool, dry, dark place or refrigerator for up to 7 days
	Serving Allowances:	1 Large (tennis ball size) per person

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Generalï¿½ - Preparing Turnips
Trim the stem end and tapering root if present. Wash and peel. Can be eaten raw.
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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	Y	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	Y	Y	Y	Y	Y	Y

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ï¿½ Suitable methods and timing forï¿½ cooking Turnips
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Chunks/ Cubes/thick slices/Whole babyï¿½ ï¿½=ï¿½ 30 - 45 minutes sprinkle with water and cover the dish with a lid or foil.
Boil	y	Cubes/Chunks/whole babyï¿½ï¿½ =ï¿½ ï¿½ 10 - 20 minutes
Fry/Sautï¿½	y	Slices/Batons/Cubesï¿½ï¿½ =ï¿½ Sautï¿½ 10 - 20 minutes
Microwave<	y	Chunks/Cubes = 5 - 10 minutes
Steam	y	Cubes/Thick Slicesï¿½ï¿½ =ï¿½ ï¿½ 20 - 30 minutes
Stuff	x	ï¿½

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