Turnip
Brassica rapa · navet · Weiße Rübe
Turnip: what every chef needs to know
Turnip sits firmly among the kitchen standards as a small round root vegetable with a white to cream or purple-red skin and white, mildly juicy flesh. The flavour is lightly peppery and earthy when consumed raw, but becomes sweet and mild when cooked. Turnips belong to the Brassicaceae family and are one of the oldest cultivated vegetables in Europe. They contain glucosinolates and are a modest source of vitamin C (21mg/100g raw) and folate. In medieval European cuisine, turnips were a staple food before the arrival of the potato. The small young turnips (navets) are culinarily more valuable than large, sometimes woody specimens.
Turnip: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Turnip: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic French preparation: small rapen glazed in butter, sugar and broth to goudglanzend and sweet-soft, side dish at poultry.
Dutch volksgerecht: rapen stewed with carrot, potato and spekblokjes in a thick soup of hutspot-style, historically boereneten.
British ovenschotel of thin raapplakken opgebouwd with cream, cheddar and nutmeg, gratinated to golden brown.
Turnip: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
whole small rapen of half middelgrote rapen glazing in a mix of butter, sugar and chicken stock; constant stir to glanzend caramelised oppervlak; classic French technique.
in kwarten cut, sear in butter, braiseren with stock and thyme; the rapen take the flavour of the braiseringsas on.
coarsely grate for wintersalade; directly mix with dressing to uitdroging to voorkomen; combines goed with apple and nuts.
boil raap with a deel potato for a stabielere purée; raap purée only is too waterig. Afmaken with brown butter and thyme.
Turnip: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Turnip: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Autumn and winter vegetable. Young turnips (navets) also available in spring. Year-round import possible.
Turnip: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Turnip: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fresh, neutral Sylvaner pairs well with the mild flavour of glazed of braised raap, without the delicate dish to overstemmen.
- Franken Silvaner
- Alsace Sylvaner
the soft, soft fruitigheid of Pinot blanc is a elegant, not-dominant begeleider at navets glacés in the classic French kitchen.
- Alsace Pinot Blanc
- Baden Weissburgunder
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Turnip
What is the difference between turnip and celeriac?
Turnip (Brassica rapa) has a mild, lightly peppery flavour and belongs to the cabbage family. Celeriac (Apium graveolens var. rapaceum) has a pronounced celery flavour and belongs to the Apiaceae. They are not interchangeable in preparations due to their strongly different flavour profiles.
When are turnips woody?
Large, over-ripe turnips or ones stored too long become woody through lignification of cell walls. Always choose small to medium specimens (5–8cm diameter). When pressing with the thumb, the turnip should be firm, not sound hollow.
Can I eat turnip tops?
Yes, young turnip tops are edible and have a mildly bitter flavour similar to turnip greens or rocket. Use as salad leaves or briefly sauté. Tops from large turnips are tougher and less suitable.
At what temperature should you store Turnip?
Store Turnip at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Turnip professionally?
The primary professional technique for Turnip is Glazing in butter and sugar at 170-180°C for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Does Turnip contain allergens?
Turnip is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
