Rapa

Belonging to the cabbage family, the turnip is one of the most widely used winter vegetables. It has a delicate flavour akin to that of kohlrabi and is particularly good as an accompaniment to meat or fish. I like turnips freshly boiled and sautéed in butter with a little garlic and parsley. They need to be thoroughly cleaned and as little of the skin as possible removed. Very young turnips can also be eaten raw, shredded in salads. Turnip shoots and tops are also eaten, see Broccolo di Rapa and Cime di Rapa.