Yellow turnips have a light, sweet, and earthy flavor that is similar to but milder than regular purple-top turnips. The taste has been described as a cross between a potato and a parsnip, with a hint of nuttiness. Many people find yellow turnips to be more palatable and less pungent than regular turnips.
Quick Answer
Yellow turnips have a mild, sweet, earthy flavor that is less bitter and pungent than regular purple-top turnips. Their taste has been compared to a cross between a potato and parsnip, with a subtle nutty note.
About Yellow Turnips
Yellow turnips, also known as golden turnips, are a variety of Brassica rapa. While regular turnips are known for their bitter, pungent taste, yellow turnips are valued for their sweeter, more delicate flavor. They have bright yellow flesh and skin, with a round or oval shape. Yellow turnips are in season during the fall and winter months.
Taste and Texture
Compared to classic purple-top turnips, yellow turnips have a noticeably sweeter and less bitter taste. The flavor is earthy, mild, and slightly nutty, with a hint of sweetness. When raw, the flesh has a firm, crunchy texture similar to a carrot or radish. Once cooked, yellow turnips become soft and creamy with a potato-like quality.
The greens attached to yellow turnips also have a less bitter taste compared to regular turnip greens. The leaves taste mildly sweet and grassy. Both the roots and greens of yellow turnips can be eaten cooked or raw.
Culinary Uses
Yellow turnips are versatile root vegetables that work well in a variety of cooked dishes and raw preparations. Popular ways to enjoy yellow turnips include:
- Roasted – Roasted yellow turnip wedges make a flavorful side dish. Roasting brings out the natural sweetness.
- Mashed – Cooked yellow turnip can be mashed on its own or combined with potatoes for a smooth, creamy mash.
- Soups and stews – Add turnip chunks or puree to thicken and add fiber, nutrition, and earthy flavor to soups and stews.
- Salads – Thinly slice raw yellow turnip and add to fresh salads for a peppery crunch.
- Pickled – Quick-pickled yellow turnip slices make a tasty refrigerator pickle condiment.
The greens can be sautéed, braised, or added raw to salads. Yellow turnips pair well with creamy sauces, herb seasonings, nuts, fruits, and tangy ingredients like citrus, vinegar, mustard, or goat cheese.
Flavor Comparison to Regular Turnips
While yellow and purple-top turnips belong to the same species, their flavors are quite different. Here is a comparison:
Trait | Yellow Turnip | Regular Turnip |
---|---|---|
Taste | Mild, sweet, earthy, subtly nutty | Bitter, pungent, sharp |
Bitterness | Low to no bitterness | Moderate to high bitterness |
Pungency | Low pungency | High pungency |
Sweetness | Sweeter | Less sweet |
As shown, yellow turnips have significantly lower bitterness and pungency compared to classic purple-top turnips. They also taste sweeter. Many people find purple-top turnips to have an unpleasantly sharp flavor, while yellow turnips are mild enough to eat raw.
Potential Causes of Flavor Differences
Why do yellow and purple-top turnips taste so different? There are a few potential factors:
Glucosinolate Content
Turnips contain beneficial compounds called glucosinolates. However, glucosinolates break down into bitter, pungent compounds called isothiocyanates when the vegetable’s cells are damaged. Purple-top turnips have higher levels of glucosinolates compared to yellow turnips.
Myrosinase Activity
Myrosinase is the enzyme that catalyzes glucosinolate breakdown into isothiocyanates. Yellow turnips appear to have less myrosinase activity compared to regular turnips, resulting in less bitter glucosinolate byproducts.
Anthocyanins
The purple color of classic turnips comes from anthocyanin pigments. These pigments may contribute to a more bitter, sharp flavor. Yellow turnips lack anthocyanins.
Growing Conditions
Factors like soil quality, sunlight exposure, watering, and harvest time can impact turnip flavor. Yellow turnips may be grown under conditions that optimize sweetness and limit sharpness.
The exact mechanisms are not fully understood. But the collective evidence indicates yellow turnips have an innately sweeter, milder flavor profile compared to regular purple-top turnips.
Cooking Tips
Here are some tips for cooking with yellow turnips:
Peeling
The skin on yellow turnips is edible, but older/larger turnips may have tougher skin. Peel before cooking if desired.
Cutting
Trim off the top and bottom. Cut into wedges, dice, slices, or sticks depending on the recipe.
Cooking Methods
Yellow turnips can be roasted, sautéed, braised, boiled, mashed, or added to soups, stews, and casseroles. Roasting and braising intensify sweetness.
Seasonings
Compliment the natural sweetness with herbs, salt, pepper, butter, oil, garlic, citrus zest, nuts, or creamy sauces. Avoid overpowering the delicate flavor.
Blending
For extra creamy mashed turnips, blend with potatoes at a 1:1 ratio. Can also mash with carrots or parsnips.
Greens
Don’t discard the nutritious greens! Sauté or braise them with garlic, olive oil, and lemon.
Substitutions
In recipes calling for regular turnips, yellow turnips can directly substitute, but keep in mind flavor differences. The sweeter yellow variety may change the overall flavor profile. You can also substitute yellow turnips for other root veggies:
Vegetable | Substitution Notes |
---|---|
Potatoes | Replace up to half the potatoes in a recipe with turnips for more nutrients. |
Parsnips | Very similar sweet, nutty flavor. Adjust seasonings. |
Rutabagas | Slightly drier but similar earthy qualities. May need more moisture. |
Radishes | Work in raw preparations with adjustments to account for differences. |
Nutrition
Here is how yellow turnips compare nutritionally to purple-top turnips per 100g cooked (source: USDA):
Nutrient | Yellow Turnip | Purple Turnip |
---|---|---|
Calories | 30 | 28 |
Protein | 1.1g | 1g |
Fiber | 1.4g | 1.7g |
Vitamin C | 13mg | 27mg |
Vitamin B6 | 0.1mg | 0.1mg |
Folate | 7μg | 9μg |
Potassium | 198mg | 233mg |
Both varieties provide antioxidants, vitamin C, vitamin B6, folate, and mineral nutrients. Fiber content is slightly lower in yellow turnips. Overall, both are highly nutritious root vegetables.
Where to Buy
Yellow turnips can be purchased at:
- Farmers markets – Look for them in the fall through early spring, peak season.
- Specialty grocery stores – Some well-stocked stores carry yellow turnips.
- Online – Can be ordered through online farms and grocery delivery services.
- Grow your own – Can be grown in home gardens from turnip seeds/seedlings.
Availability is highest in temperate regions during the typical root crop season. While not as common as purple-top turnips, yellow turnips can be found through local food sources when in season.
Storage
To store yellow turnips:
- Remove greens – Greens pull moisture from the root and cause it to spoil faster.
- Store roots and greens separately in plastic bags in the fridge.
- Keeps in the refrigerator for 1-2 weeks.
- Roots can also be kept in a cool root cellar for several months.
- Greens are more perishable and best used within 3-5 days.
- Do not wash until ready to use.
Preparation
To prepare yellow turnips:
- Cut off greens, leaving about 1 inch of stem attached.
- Scrub under running water to clean.
- Trim ends and peel if desired.
- Cut into pieces based on recipe requirements.
- Rinse sliced turnips in cold water to crisp up.
- Pat dry before cooking or eating raw.
Popular Recipes
Here are some top-rated recipes highlighting yellow turnips:
Roasted Yellow Turnips
Ingredients:
- Yellow turnips, peeled and cut into wedges
- Olive oil
- Salt
- Pepper
- Chopped parsley
Instructions:
- Preheat oven to 425°F.
- Toss turnip wedges with olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast 25-30 minutes, flipping once, until tender and browned.
- Sprinkle with parsley before serving.
Turnip Apple Slaw
Ingredients:
- Thinly sliced yellow turnips
- Thinly sliced Granny Smith apples
- Lemon juice
- Olive oil
- Salt
- Pepper
Instructions:
- In a bowl, toss turnips and apples with lemon juice.
- Add olive oil, salt, and pepper. Toss to coat.
- Let marinate 15+ minutes before serving.
Creamy Turnip Soup
Ingredients:
- Yellow turnips, chopped
- Onions, chopped
- Vegetable or chicken broth
- Heavy cream or coconut milk
- Garlic
- Thyme
- Salt and pepper
Instructions:
- Sauté turnips and onions in oil until softened.
- Add broth and simmer until turnips are very tender.
- Puree with cream/coconut milk and seasonings.
- Simmer briefly until hot and creamy. Garnish with thyme.
Conclusion
With their mellow sweetness and tender texture, yellow turnips make an excellent addition to fall and winter dishes. Although not as widely available as purple varieties, seek them out at farmers markets or specialty grocers to highlight their unique, subtle flavor. Roasted, mashed, or added to salads, yellow turnips please the palate with their bright, earthy qualities and muted bitterness. Allow these golden roots to add a pleasing sweetness, color, and nutrition boost to your cool weather meals.