These salad turnips ("scarlet queen") have magenta or red colored skin. They are sweet, succulent, tender and crispy. This is not your average turnip.
Store wrapped in a damp vegetable bag or paper towels inside a perforated plastic bag in the refrigerator.
This variety is vastly different from the classic purple top and is absolutely delicious raw or cooked.
We already loved these turnips for their beauty and flavor, but they were truly outstanding glazed in a recipe from Bryant Terry's Vegetable Kingdom. We served them on top of an simple baked risotto along with sides of sauteed greens and garlic, roasted sweet potatoes, and pan-seared mushrooms, onions, and tempeh. Felt like we were at a 5 star vegan restaurant and almost all of it from FTY!
These turnips are so pretty with pink edge and pink speckled white inside that is reason enough to use them as pickles. We peel them and then slice them thinly with a mandolin to make thin, but huge round cross-sections, then lightly pickle them with some vinegar, salt and sugar. Delicious! The entire slice turns a delicate pink over time. We also find that when roasted as "fries" in the oven with a little olive oil, salt, thyme leaves, and garlic cloves they are much sweeter than the regular purple top white turnips.
Loved these little turnips! They're nothing like the giant purple-tops you see a the grocery store; most were only 2 or 3 inches in diameter, so there were about a dozen in the 2lb bag. I found them sweet enough to eat raw, but I usually ended up roasting or sauteeing them with some other root vegetables. Very pretty too!