In the west turnips are a common winter ingredient in soups and stews. The best-known turnip is predominantly white-skinned but the upper third, which protrudes above the ground, is purple or greenish where it has been struck by the sunlight. In the East turnips are often pickled or used in simmered dishes. When cut, the flesh should be a glistening white. Select turnips that have a smooth surface. They may be rather carrot-shaped or the more traditional rounded turnip shape. Contain protein and calcium.
