For some time, turnips were a forgotten vegetable. Now, however, it is back in fashion. They are less fibrous than other root vegetables such as celeriac but still have a lightly sweet, tart, and slightly spicy flavour. The turnip is often confused with the swede (another root vegetable) and the kohlrabi, which is also called a German turnip. Kohlrabi, which is green and grows above ground, is a winter vegetable and much more fibrous than the turnip. By using various techniques, the turnip is easy to use in dishes and can be eaten raw or cooked.
Basic techniques: blanching, steaming, glazing, confiting, stir-frying, stuffing, slicing, smoking, marinating.
Flavour combinations: pork belly, veal cheeks, lamb, scallops, halibut, lobster, crab, fennel, chicory, leeks, cabbage, carrot, avocado, cauliflower, radish, white radish, parsnip, potato.