Turnips are creamy white in colour with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They’re a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources of sustenance for the English peasantry.
Baby turnips are the size of large radishes and have a sweet, delicate taste, while winter turnips are more pungent and peppery. Turnip leaves or ‘greens’ can also be boiled, steamed, stir-fried or grated into salads.