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Firm, mildly peppery, and wonderfully earthy, Turnip — known as Shalgam in Hindi and Noolkol in Tamil — is a classic winter root vegetable beloved in Indian, British, and Middle Eastern cuisines. With its distinctive white and purple skin and crisp, dense flesh, turnip becomes sweeter and more tender when cooked, making it a versatile ingredient in curries, soups, stews, and roasted dishes. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Shalgam Gosht (turnip and meat curry), cook diced turnip with onions, tomatoes, and spices until tender and fragrant — a beloved Punjabi winter dish. Turnips are also excellent roasted with olive oil and herbs until caramelised, added to soups and stews for body and flavour, or mashed with butter as a lower-calorie alternative to mashed potato. Young, small turnips can be eaten raw, thinly sliced into salads.
Store turnips in the refrigerator in a perforated bag — they keep well for 1–2 weeks. Remove the green tops before storing as they draw moisture from the root. The greens are edible and can be cooked like mustard leaves or spinach.
Q: What does turnip taste like?
A: Raw turnip has a crisp, mildly peppery, slightly bitter flavour similar to radish. When cooked, it becomes sweeter, more tender, and develops a mild, earthy sweetness — similar to a milder parsnip or swede.
Q: How do turnips benefit health?
A: Turnips are high in vitamin C, dietary fibre, calcium, and antioxidants. They support immunity, bone health, digestion, and are very low in calories — making them an excellent choice for weight management.
Q: Can I eat turnip leaves?
A: Yes — turnip greens are edible and highly nutritious, rich in vitamins A, C, and K. They have a slightly bitter, mustardy flavour and can be sautéed, added to soups, or cooked like saag.
