Domesticated before the 15th century BC, spring violet turnip is a cruciferous vegetable (and not root) grown in temperate climates worldwide. From roasted appetizers and salads to rich soups and stews, purple round turnips can enhance recipes with their subtle flavor. Roasting turnips is the best way to enjoy the rich flavors of the vegetable but you can also mash (added with potato), steam, bake and boil them.
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