Yellow turnips are thought to be a cross between a cabbage and turnip. Yellow turnips have a thin, pale yellow skin and a slightly sweet, firm flesh of the same color. This root vegetable is available year-round with a peak season of July through April. Yellow turnips, which are a cruciferous vegetable contain small amounts of vitamins A and C. Click here for some great Yellow Turnip recipes

Care and Handling

Availability - Green Giant® Fresh Yellow Turnips are available year round.

Selection - For bold flavored turnips, choose those which are smooth, firm and heavy for their size. If consuming raw, select smaller sized turnips, as they will yield a milder flavor.

Storage - Yellow turnips like cold and moist surroundings so store in the high-humidity bin of the refrigerator. Yellow turnips can be refrigerated in a plastic bag for up to 2 weeks.

Preparation - To prepare, remove the thick ends, greens, wax, and top layer of skin before cooking. This is the easiest when turnips are cut into quarters, then peeled with a sharp paring knife.

Cooking - This versatile root vegetable can be added to stews, stir-fries, or casseroles, or shredded into slaws and salads. Try substituting yellow turnips for potatoes to make a more flavorful mashed potato side dish.

Freezing -  Scrub turnips under cold running water. Peel first, then cut into pieces. Bring water to a rolling boil, then blanch for 3 minutes, followed by immersing turnips into an ice bath for the same duration of time. Drain, place turnips on baking sheet, and freeze for half an hour. Remove from sheet and transfer to airtight freezer bags.