Home Cooking

Turnips - Waxed Yellow or Fresh White?


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Turnips - Waxed Yellow or Fresh White?

Jane M | Nov 22, 2005 08:34 PM

I love mashed turnips, especially as a side with Thanksgiving Dinner. I've always used the waxed yellow turnips you find in the supermarket.

Recently, however, I picked up some fresh turnips at a local greenmarket. These turnips are not waxed and their outer color is mostly white with some tinges of purple at one end. I was planning to use them (instead of the usual waxed, yellow ones) to make the mashed turnips my family expects for Thanksgiving but I experimented with one to see how it would taste.

After boiling 'til tender, mashing with butter, S&P & a dash of sugar, I tasted my little experiment and, although it was good, it seemed too mild. I like the flavor of the usual waxed yellow ones and that's what I'll serve on Thanksgiving (can't face all those folks saying: "what's this? why is it white? turnips? doesn't taste like turnips.")

So, my question: What's the difference between these two types of turnips? Are they the same ones only one is fresh and the other is older? (The white ones are smaller than the yellow ones I'm used to.) Also, is there a better way to prepare these nice young white turnips?

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