June 4, 2017
Turnips and Kohlrabi
By Linda Dansbury

Turnips and kohlrabi are both very flexible veggies - both are delicious raw as well as cooked. Both also keep well in the fridge so you don't have to rush to consume them. Their uses overlap each other and they can be prepared in the same ways. The turnips do not need to be peeled and can be used in place of radishes in salads or as a snack. The mild flavor of spring kohlrabi also makes it a delicious snack - carefully peel the skin off before eating.

Cut the turnip tops off as soon as you get them home and store separately. The tops can be used in saute's, stir fries and soups/stews.

Check out recipes for slaws on this site using the kohlrabi and turnips - instead of cabbage, try mizuna, the Anchor Run custom greens mix, Swiss chard and other greens - eat them up quickly because the dressing will wilt the greens when stored overnight.

Check out the Turnip Green and White Saute as a cooked recipe. I also like to steam the turnips and then make a simple dipping sauce and serve along with dumplings for a delicious appetizer or a light dinner.

Kohlrabi and turnips both can be turned into chips/fries when baked in the oven. Check out the Kohlrabi Fries recipe on this site.