Turnips are a versatile root vegetable that come in a variety of colors, ranging from white to purple. Their exterior color depends on the specific cultivar. While many people may think of turnips as being white, there are actually several popular purple varieties as well. In this article, we’ll take a look at the differences between white and purple turnips, their typical uses, nutritional profiles, and growing conditions.
Typical Turnip Varieties
Some of the most common white turnip varieties include:
- Tokyo Cross: One of the most widely available turnips, with bright white roots and quick maturation.
- Purple Top White Globe: Features a purple/red top with white lower half. Often used for mashing.
- Just Right: A hybrid variety that produces uniform, round roots.
- Seven Top: An heirloom with light green tops and white bottoms. Known for its tender greens.
Popular purple turnip varieties include:
- Purple Top Milan: Bright purple skin with white interior flesh. Mild flavor.
- Scarlet Queen: Vibrant reddish-purple skin and flesh. Sweet, delicate taste.
- Purple Prince: Deep purple exterior and interior with creamy white rings.
- Miyashige: Japanese hybrid with bright purple skin and crisp white flesh.
Typical Uses
In terms of culinary uses, white and purple turnips can generally be used interchangeably. They have similar textures and flavors when cooked. Some common ways they are prepared include:
- Raw: Thinly sliced or chopped turnips add crunch and subtle flavor to salads, crudités, and slaws.
- Roasted: Toss turnip wedges with olive oil, salt, and pepper then roast until caramelized and tender.
- Mashed: Boiled and mashed turnips make a flavorful alternative to mashed potatoes.
- Soups & stews: Turnip cubes or slices add hearty texture and body to soups and stews.
Turnip greens are also edible and make a delicious sautéed side dish similar to collard greens or kale when separated from the roots.
Nutritional Profile
Turnips are highly nutritious root vegetables. In general, both white and purple turnips provide the following nutrients per 1 cup raw serving:
| Nutrient | Amount |
|---|---|
| Calories | 36 |
| Carbohydrates | 8.1g |
| Fiber | 2.4g |
| Sugars | 4.8g |
| Protein | 1.1g |
Turnips also contain vitamin C, vitamin K, folate, manganese, and potassium. The greens supply additional nutrients like vitamin A, calcium, riboflavin, and iron.
Growing Conditions
Turnips grow best in cool weather and can be planted in early spring or fall. They require full sun exposure and moist, fertile soil that is high in organic matter. Turnips are typically ready for harvest in 45-60 days.
Key growing tips include:
- Direct sow seeds 1⁄4 inch deep, 1-2 inches apart in rows 12-18 inches apart.
- Keep soil consistently moist, watering 1-2 inches per week.
- Thin seedlings when they reach 2-4 inches to 4-6 inches apart.
- Use floating row covers to protect from pests.
- Harvest when roots reach 2-4 inches in diameter.
Both white and purple turnips can be grown following these guidelines. Purple varieties tend to have a slightly longer maturation and may be more heat tolerant.
Key Differences
While white and purple turnips can be used interchangeably, there are some key differences between the two types:
- Exterior color: As the names imply, white varieties have white skin and purple varieties have purple skin. The interior flesh is usually white.
- Flavor: Purple turnips are often described as a bit sweeter and more delicate in flavor than classic white turnips.
- Texture: Purple varieties tend to have a finer, smoother texture while white turnips are more dense and crunchy.
- Root shape: Many purple turnips have rounder, fuller shaped roots compared to the flat round shape of white turnips.
Conclusion
In the end, both white and purple turnips can add delightful flavor and nutrition to a variety of dishes. Cooks can choose between the two types based on availability, desired flavor profile, texture, and appearance. The purple varieties offer vivid color that can brighten up salads, roasted veggie medleys, and crudité platters. However, the classic white turnip works equally well in most cooked applications. Both make a tasty, hearty addition to the winter vegetable rotation.