Also known as
Shalgam

What is turnip, shalgam?

The turnip or white turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. The most common type of turnip is mostly white-skinned apart from the upper 1-6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about 5-20 centimeters in diameter, and lacks side roots. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Baby turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes.

Chopped turnip

In order to make chop turnip, firstly wash the turnip and pat it with a kithcen towel. Peel the turnip and discard the stem. Place it on a chopping board and cut the peeled turnip into halves from the centre lengthwise using a sharp knife. Take one halve and make vertical slits lengthwise at regular intervals (approximately at 1/4"). Line all the vertical slits together and make horizontal slits horizontally (approximately at 1/4") to get chopped turnip .

Grated turnip

In order to make grate turnip, firstly wash the turnip and pat it with a kitchen towel. Peel the turnip and discard the stem. Hold the thick/ thin end of the grater in one hand and the turnip in the other hand. Now place the turnip on the blade and push it downwards using the force of your hands to get grated strands of turnip . You can grate it thickly or thinly as per the recipe requirement. This grated turnip is fine in texture and is used as garnish.

Peeled turnip

In order to make peel turnip, firstly wash the turnip and pat it with a kitchen towel. Peel the turnip and discard the stem.

Sliced turnip

In order to get sliced turnip, firstly wash the turnip and pat it with a kitchen towel. Peel the turnip and discard the stem. Place the turnip on a chopping board and cut it into 2 halves using a sharp knife. Now hold one halve and using a knife, start slicing/ making cuts from one corner of the half to the other to get random semi circles. You can also use a slicer if you wish to.

Turnip cubes

In order to make cubes, firstly wash the turnip and pat it with a kitchen towel. Peel the turnip and discard the stem. Place it on a chopping board and cut the peeled turnip into halves from the centre lengthwise using a sharp knife. Take one halve and make vertical slits lengthwise at regular intervals (approximately at 1/2"). Line all the vertical slits together and make horizontal slits horizontally (approximately at 1/2") to get turnip cubes. You can make thin slits or thick slits as per recipe requirements. Turnip cubes are used mainly in sabzis, curries, parathas and gravies.

Turnip strips

In order to get turnip strips, firstly wash the turnip and pat it with a kitchen towel. Peel the turnip and discard the stem. Place the turnip on a chopping board and then cut it vertically into half from the centre. Cut each half portion into another 3 to 4 pieces by cutting it vertically. Place each piece flat on a chopping board and make vertical slits at regular intervals to get long turnip strips. You can make thick or thin strips as per recipe requirement.

How to select turnip, shalgam

The turnips should be firm, rounded at their edges, and their color should be a bright medium to dark white with purplish tinge. Avoid turnip that are yellow, puffy, have sunken water-soaked areas, or are wrinkled at their tips. While many people are used to purchasing turnips that have a waxed coating, it is highly recommended to choose those that are unwaxed, so the nutrient-rich skin can be eaten without consuming the wax and any chemicals trapped in it.

Culinary Uses of turnip, shalgam in Indian Cooking

" In Europe, the root is a popular addition to many warming winter stews. The roots are edible cooked, as well as raw, and turnip slices figure in many salads and soups.
" In the Orient, turnip strips are preferred stir-fried
" Use half-inch thick turnip slices as petite serving "dishes" for chopped vegetable salads.
" Mix diced turnip with sugar snap peas and mint leaves and toss with rice wine vinaigrette.
" For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée turnip, tomatoes, green peppers and onions, then add salt and pepper to taste.
" Add diced turnip to tuna fish or chicken salad recipes
" a few other recipe with turnips are Baked Turnip and Sauerkraut Casserole, boiled turnip with salt and lemon juice, pickled turnip, soups and stews.

How to store turnip, shalgam

Turnips should be stored in the refrigerator where they will keep for several days. If you do not use the entire turnip during one meal, wrap the remainder tightly in plastic or place it in a sealed container so that it does not become dried out. For maximum quality, turnips should be used within one or two days. Turnips should not be left out at room temperature for too long as this will cause them to wilt and become limp.

Health benefits of turnip, shalgam

The turnip's root is high in Vitamin C - a nutrient which is essential to build immunity and fight against diseases. It adds elasticity to skin as it is required for collagen synthesis. Vitamin C also helps to fight the free radical and reduce their damage to different organs of the body. The green leaves of the turnip are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium. Turnip greens are high in lutein - an antioxidant which helps fight inflammation in the body which other wise can lead to chronic diseases like heart disease and cancer. About 100 gm of turnip root contains just 29 calories and thus it can be added to a weight loss menu. Though turnip is not a very good source of fibre, heart patients can also include it in their meals and benefit from its antioxidant property that it exhibits.

Login Name
Password