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Baby turnip is a miniature vegetable full of flavor and versatility. With its small size and smooth white skin, these turnips are a perfect choice to add a special touch to your dishes. They have a mild, slightly sweet flavor, and their tender texture makes them ideal for steaming, sautéing, or even eating raw in salads. Baby turnips are an excellent source of nutrients, such as vitamin C and fiber, and they are a healthy option to include in your diet. Add baby turnips to your shopping list and enjoy their delicate flavor and charm in your culinary preparations. You will love their versatility and adorable size!

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Baby turnip is the name given to the turnip that is harvested before it reaches its full size and maturity. It has a milder flavor and a softer texture than adult turnip, and both the root and the leaves can be consumed. Baby turnip belongs to the cruciferous or Brassicaceae family, along with other vegetables such as broccoli, cabbage, radish, and watercress.

Baby Turnip: History and Cultivation

Turnip is a very ancient vegetable that has been cultivated for thousands of years in Europe and Asia. Turnip is believed to have been one of the first crops domesticated by humans. Turnip was a staple food in many cultures, especially in winter, due to its cold resistance and nutritional value.

Nutrients and Properties of Baby Turnip

Turnip provides vitamins C and A, potassium, calcium, folic acid, and fiber. Turnip has anti-inflammatory, diuretic, and antioxidant properties.


There are many varieties of turnip that differ in shape, color, size, taste, and harvest time. Some of the most cultivated and well-known varieties are:

May Turnip: It is an early and robust variety from the Netherlands that produces white, flat, and round turnips. Its main advantage is that it does not bolt easily. It can be harvested all year round, but as an early harvest, it is May turnip. It takes nine weeks to grow.

Autumn Turnip: It is red or green with white flesh, harvested in autumn. Its main characteristic is its size, as it is larger than the May turnip and also has a stronger flavor.

Snowball: It is a variety used as a substitute for potatoes, but it is more fibrous and sweet. It has a delicate flavor, is extremely early, with a rounded, white, smooth skin, very tender, and tasty. Although it can be sown all year round, it is preferable to do so from May to September.

Golden Ball: It is a turnip of golden yellow color, medium-sized, and round. It is a cruciferous of the Napus variety. It grows well in cold or temperate climates. Ox Horn: It is a long variety, and its name is due to the color it has in the root that remains outside the ground, the color of the ox. However, the color of the root that remains buried is white.

Daikon: It is the Japanese turnip, also known as white radish or spicy radish. It has a cylindrical and elongated shape, can measure up to 50 cm long and weigh up to 3 kg. Its skin is white or greenish, and its flesh is white and crispy. It has a spicy and refreshing flavor.

Culinary Uses of Baby Turnip

It can be consumed raw or cooked, according to preference and recipe. Some ways to prepare it are:

In salads: Baby turnips can be thinly sliced or diced and mixed with other vegetables or fruits. They can be dressed with vinaigrette, lemon, or yogurt.

In soups: Baby turnips can be cooked with vegetable broth or milk until tender and then blended with a blender

Recipe with Baby Turnip

A simple and tasty recipe you can make with baby turnip is roasted turnip salad with papaya and arugula. To prepare it you need the following ingredients:

500 g of baby turnip

1 small papaya

100 g of arugula

50 g of feta cheese

4 tablespoons of olive oil

2 tablespoons of balsamic vinegar

Salt and pepper to taste

The steps to follow are as follows: Preheat the oven to 200°C and line a tray with aluminum foil. Wash and dry the baby turnips and cut them in half or quarters, depending on their size. Place them in a bowl and dress with two tablespoons of olive oil, salt, and pepper. Mix well to coat them with the dressing. Spread the turnips on the baking tray and bake for about 25 minutes or until tender and golden, turning them halfway through cooking. Meanwhile, peel the papaya and cut it into small pieces. Wash and dry the arugula and crumble the feta cheese. In a small bowl, mix the remaining olive oil with the balsamic vinegar and season to taste. This will be the salad dressing. In a large dish or plate, place a bed of arugula and distribute the pieces of papaya, feta cheese, and roasted turnips on top. Drizzle with the vinaigrette and serve cold or warm.


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