John Myers
Although the May turnip or navette is a so-called turnip, it is one of the root vegetables. May turnips are closely related to Teltower turnips. The shape is round and flattened at the top. The leafy greens grow on very long stalks and can be cooked like spinach. Turnips are white and their taste is very mild. They are quite juicy and the bite is reminiscent of radishes or radishes, only that they are not as spicy.
Origin
Turnips have been grown in Europe since ancient times.
Season
As the name suggests, turnips are in high season in May. But they are available until autumn. From time to time they are also available outside of this period as imported goods.
Taste
Turnips have a particularly tender bite and taste mildly sweet with a slight hint of radish. They are reminiscent of mild kohlrabi or radish.
Use
The May turnips are a delicious vegetable side dish, e.g. B. for pan frying. To do this, peel the tubers and steam them whole or in pieces. Since they are more tender than other turnips, they also cook faster. They taste especially good when lightly caramelized, just like the carrots in our glazed carrot recipe. The turnips are also suitable as raw vegetables. The green tastes great in a salad, can be prepared like spinach or chopped up for seasoning. Our may turnip recipes provide other preparation options, including salads and casseroles.
Storage/shelf life
May beets should be processed as fresh as possible. Otherwise, the tubers will become soft and the green will limp. They can be stored in the vegetable compartment of the refrigerator for up to a week.
