White turnip (rabiole)
The white turnip, rabiole, belongs to the large
family of cabbage, mustard and radish. It has been grown in the
Middle East for over 4,000 years.
White turnip is a round tuberous root with a thin skin that forms a red or purple collar. Its firm, white flesh has a subtle yet fragrant taste. The smallest rabioles are sold with their leaves which are also edible.
- Select a firm white turnip that is heavy for its size and free of blemishes. Larger rabioles tend to be tough and bitter.
- If there are leaves attached, they should be crisp and deep green.
- Can be eaten raw or cooked.
- The tiny rabiole can be prepared and eaten like celeriac.
- The white turnip needs only to be scrubbed with a vegetable brush. If peeling is necessary, it is easier after it has been cooked.
- Can be cooked in boiling water or steamed for 10-30 minutes depending on its size.
- Excellent in bouillis, stews, soups, vegetable couscous as well as puréed.
- White turnip leaves can be eaten like spinach.
 Ham with Cranberry-Maple Sauce |
 Lamb and Shrimp Surf &Turf |
 Layered Turnip and Carrot Soups |
 Veal Vegetable Tajine style |
White turnip is available year-round in the produce section of your local METRO supermarket.
White turnip is a good source of potassium and vitamin C and also contains folic acid.
White turnip can be refrigerated in a perforated plastic bag for two weeks. It is best blanched before freezing.