Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Kohlrabi, Rutabagas and Turnips

HYG-5521-93

Another name for Kohlrabi is turnip cabbage and it is a member of the cabbage family. The flavor of its bulb-like stem is similar to a turnip. The rutabaga is a root much like the turnip, but yellow in color and stronger in flavor. Turnips are the edible root of several herbs of the mustard family. These vegetables are available from mid-July through September. For information on varieties of kohlrabi, rutabagas and turnips, contact your County Extension Agent, Agriculture or Horticulture.

Selection

• Kohlrabi - look for small bulbs with fresh tops and thin rinds. Large bulbs tend to be tough and woody. Avoid bulbs with blemishes and cracks.
• Rutabagas - Choose young and tender roots. Avoid roots that have blemishes and cracks.
• Turnips - Choose young small bulbs as they are most tender. Overgrown ones are sharp in flavor and tough and woody in texture.

Storage

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

Amount for 4 servings: Turnips - 2 pounds (about 6 medium); Rutabagas - 1 large or 2 medium; Kohlrabi - 4 to 6 medium.

Nutrition

Rutabagas are a good source of Vitamin A and potassium. A 3-oz serving has about 34 calories.

Turnips are a good source of potassium. The greens are a good source of Vitamin A. 3-1/2 oz raw = 30 calories.

Serving

To Prepare

• Turnips - If necessary, cut off tops. Wash turnips and pare thinly; leave whole or cut into cubes.
• Rutabagas - Wash rutabaga and pare thinly. Cut into 1/2-inch cubes or 2-inch pieces.
• Kohlrabi - Trim off root ends and vinelike stems. Wash kohlrabi and pare. Cube or cut into 1/4-inch slices.
• Kohlrabi can be boiled, baked, steamed, fried or dressed with a sauce.Young kohlrabi may be eaten raw in salads or cut in julienne strips and marinated in French dressing.
• Rutabagas can be frozen. Herbs to use with rutabagas are basil, rosemary, savory and thyme.
• Turnips are good in soups and stews. They are a good side dish to serve with duck, lamb or pork.

Creamed Turnips

4 medium turnips, peeled and cubed

1 Tablespoon sugar

1 Tablespoon butter or margarine

1 Tablespoon all purpose flour

1 cup milk

1/2 teaspoon salt

1/4 teaspoon white pepper

Chopped fresh parsley

Place turnips with water to cover in a medium saucepan; bring to a boil. Cover and cook 10 minutes. Add sugar; cook 5 minutes or until tender. Drain.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper and turnips. Transfer to a warm serving dish; sprinkle with parsley and serve. Yield: 4 to 6 servings.

For information on preserving kohlrabi, rutabagas and turnips, contact your county office of Ohio State University Extension for Home, Yard and Garden Fact Sheets #5344-91, "Basics for Canning Vegetables;" and #5333-91, "Freezing Vegetables;" and Bulletin #716, "Home Drying of Foods."