Turnip

Turnip Also known as Shalgam.The turnip or white turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. The most common type of turnip is mostly white-skinned apart from the upper 1-6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about 5-20 centimeters in diameter, and lacks side roots. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes.Chopped turnip- Place the peeled and washed turnip on a chopping board and chop it into small pieces. Can be finely chopped or roughly chopped or chopped into big chunks as per recipe requirement.Peeled Turnip- Wash the turnip and peel it with a peeler or a sharp knife. The peeled turnip can be cut or grated as per recipe.Turnip cubes- Turn the turnip on its side and make a series of slices. Lay the slices on top of each other and make a series of lengthwise slices, (½ inch slices for smaller cubes, 1 inch slices for larger cubes. Make a series of ½ inch or 1 inch crosswise cuts through the turnip and it will fall away into cubes.Turnip strips- Cut the turnip into thin or thick strips as per recipe requirement.Grated turnip - this requires grating the turnip in a hand held grater. This grated turnip is fine in texture and is used as garnish