The edible, fleshy, roundish, or somewhat conical, root of a cruciferous plant (Brassica campestris, var. Napus); also, the plant itself.
widely cultivated plant having a large fleshy edible white or yellow root
root of any of several members of the mustard family
a smaller cousin of the rutabaga
A temperate climate biennial plant "Brassic rapa" Rapifera Group grown as an annual for the swollen underground roots which are 2.5 to 7 cm in diameter and round, flat or long and tapering. The hard flesh is white or yellow and the skin white, pink, red or yellow. Young turnips may be eaten raw or pickled; the mature ones are used as a root vegetable. The young leaves are known as turnip tops.
A root vegetable used for stews or soups.
A cool-weather, white-fleshed root vegetable that is easy to grow. The so-called "yellow turnip" is actually a rutabaga. Choose smaller turnips because young turnips have a delicate, somewhat sweet flavor that becomes stronger with age.
A root vegetable with a sharp flavor that mellows and sweetens when cooked.
The turnip (Brassica rapa var. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. Turnips are notably popular in Europe, particularly in its colder parts, because they grow well in cold climates and can be stored for several months after harvest.
Turnip can refer to three vegetables, which are described under the articles Turnip, Rutabaga, and Jicama. The confusion results from the following regional differences of usage.
