purple turnip
Purple turnips are low in calories and rich in vitamin C, fiber, and anthocyanins—the antioxidant compounds responsible for their purple coloration. They also contain glucosinolates, sulfur-containing compounds found across the Brassicaceae family.
About
The purple turnip (Brassica rapa subsp. rapa) is a root vegetable distinguished by its deep violet or purple exterior, often with white or pale flesh beneath the skin. Belonging to the Brassicaceae family alongside cabbage and broccoli, purple turnips are a biennial crop cultivated for their swollen taproots. The vegetable has a denser, slightly sweeter flesh compared to white turnips, with a mild, earthy flavor and subtle bitter notes. Common cultivars include 'Purple Top Milan' and 'Purple Top White Globe,' which develop their characteristic color from anthocyanin pigments. The skin thickens as the turnip matures, and the plant was traditionally bred for improved storage and color stability.
Culinary Uses
Purple turnips are used similarly to white turnips in both European and Asian cuisines, though their visual appeal makes them popular for presentation. They are commonly roasted, mashed, or added to stews and braises, where their sweetness develops with cooking. In Eastern European and Scandinavian kitchens, they appear in root vegetable soups and pickled preparations. The leaves (turnip greens) are also edible and valued for their nutritional density. Purple turnips work well in gratins, can be sliced thin for gratins or chips, and pair effectively with root vegetables in winter vegetable medleys. Their striking color makes them particularly suited to plated dishes where visual contrast is desired.