The white turnip is an ancient vegetable, often overlooked, that nevertheless deserves a special place in our cuisine. It is a plant from the Brassicaceae family, closely related to turnips and rutabagas, with its fleshy root and leaves being the main edible parts.

The root of the white turnip has a firm flesh, with a mild and slightly sweet flavor, reminiscent of the delicate taste of turnips. The leaves, on the other hand, are tender and can be cooked like spinach or Swiss chard.

White turnip is suitable for a variety of culinary preparations. The root can be eaten raw, grated in salads, or cooked, in mashed form, gratin, soup, or simply sautéed in a pan. The leaves can be prepared as soup, served as a side dish for slow-cooked meals, or in an omelette.

This vegetable pairs well with herbs such as parsley, chives, or thyme and goes wonderfully with other winter vegetables like carrots, parsnips, or squash. Rich in vitamins and minerals, white turnip is an excellent source of nutrients for a healthy and balanced diet.

Do not hesitate to rediscover this forgotten vegetable and incorporate it into your cooking to surprise your guests with authentic and original flavors.