What is a turnip? What's it used for? How does it taste? How would you use it in a vegetable soup?!
Answers: SERIOUS QUESTION/SERIOUS ANSWERS PLEASE!
I'm a Texan. I've eaten turnips and turnip greens all my life. The turnip part is like a potato. It's a little bitter unless you boil it for a long time and season it. The greens are like spinach...wilt 'em down or boil 'em. They taste just like any other leafy vegetable. It's all in "your" taste. It's purple on top and white on the bottom. I've been known to cube a few of them and cook 'em in my chili. No one was impressed.
http://en.wikipedia.org/wiki/Turnip
Turnips are a VERY good addition to veggie soup; it is a root veggie, like a potato.
It has a little sharper flavor, but when simmered, becomes a very sweet and tasty addition.
Very good for you. Just peel and slice or even better yet, cut into cubes and add to your soup.
You may also make a turnip mash, just like with potatoes (butter and milk) or add some TO boiled, mashed taters!!! YUMMERS
Is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. An edible tuber, formally known as Brassica rapa, and widely cultivated all over the world for food.
IHistorically, the turnip has served as a vital food source in northern nations because they keep well over the winter, providing a valuable form of vegetable nutrition. In addition to being a useful part of the human diet, the turnip has also historically been used as an animal food source.
Select smooth surfaced roots that are firm and heavy with some root hairs at the bottom. In general, the smaller the turnip, the sweeter the taste. Turnips keep well; cut the greens and bag them separately from the root placing them in the crisper section of the refrigerator for up to a week. Turnips can be peeled before cooking, eaten raw, or sliced, diced, or julienned. When cooking this delicate root, cook only to the just tender point; avoid overcooking as sweetness will diminish.