Turnips are a root vegetable that are commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, all members of the mustard family in the genus Brassica. They are creamy white in color with a purple top and are available all year, but are at their best in the fall when mature vegetables are fresh, and in spring when they are still small and sweet. Turnips are a good source of vitamin C, folate, iron, and calcium. They are also rich in fiber, which helps make people feel fuller for longer, keeps blood sugar levels stable, and promotes regularity for a healthy digestive tract.

Turnips are more commonly served cooked than raw, and lend themselves to a variety of preparations. They can be roasted, mashed, baked, added to soups or stews, or even cut into sticks and baked as a healthier alternative to french fries. Turnips slight spiciness results in a flavor thats somewhere between potato and radish.

Fun facts about turnips include that they are a cruciferous vegetable, a distinction it shares with cabbage, kale, broccoli, Brussels sprouts, and cauliflower. The word "turnip" derives from Latin, referring to the cross formed by its four petals. While turnips are known for their classic two-tone color scheme — purple on the top, white on the bottom — they can come in other colors, from heirloom amber to white and green. Turnips should be firm, blemish-free, and crisp; a rubbery consistency is a sign of poor storage.

In summary, turnips are a nutritious and versatile root vegetable that can be enjoyed in a variety of ways.