Mini-purple turnips
Season
- Peak season
- Available
- Not available
Did you know?
Cultivated for millennia, this vegetable was a part of everyday food for centuries until it was supplanted by the potato.
Like other vegetables in the crucifer family, turnips have been widely eaten during times of food shortage. Its cold hardiness and storage capacity have made it a popular vegetable all over the world.
Harvested by hand and packed on the farm, Prince de Bretagne’s mini-vegetables owe their small size to the careful selection of varieties, specific cultivation methods and, above all, to harvesting just as the produce becomes tender and flavourful. Beyond their taste qualities, mini-vegetables are very easy to use: peeling is unnecessary and cooking is quick.
Everything is good in mini-turnips, including the tops! Don’t throw them away but use them like spinach, that is to say, stewed or cooked down in a vegetable soup!
Cooking tips
HOW TO CHOOSE MINI-PURPLE TURNIPS
Choose turnips that are firm and heavy, with a strong colour and very smooth skin. Seek out young turnips because there is a risk that older ones may be spongy.
HOW TO PREPARE MINI-PURPLE TURNIPS
Turnips can be eaten after peeling or simply brushed clean. The very characteristic sweet flavour of turnips goes well with a multitude of ingredients. They can be eaten steamed or boiled like potatoes and served as an accompaniment.
HOW TO COOK MINI-PURPLE TURNIPS
10 mins
Steam cooking
15 mins
In the oven
10 to 15 mins
In boiling water
Mini-turnips are particularly good glazed and are a perfect accompaniment for duck à l’orange.
HOW TO STORE MINI-PURPLE TURNIPS
Store mini-turnips in a dark, cool place or in the salad drawer of your fridge. Under these conditions, mini-turnips keep well. As mini-turnips age they become soft, hollow and stringy and their taste becomes more pronounced. The tops will keep for 4 to 5 days in this case.
Cooking suggestions
Grated or mashed, mini-purple turnips reveal all their finesse and are also easier to digest. Mini-turnips pair particularly well with caramelised flavours such as honey, maple syrup or (more original) roasted hazelnuts. Give it a try, we think you’ll like it.
Mini-turnips are a perfect accompaniment to most meats, including duck, lamb and pork, and some fish, including salmon. In fact, mini-turnips pair well with all foods that are a little high in fat.
Chef’s tip
Idea: try dipping glazed mini-turnips in sugar, it’s a taste you need to experience!
