The root vegetable aisle at the grocery store can be a confusing place. Amidst the potatoes, carrots, and beets, you’ll often find turnips and parsnips, two pale-colored roots that can easily be mistaken for each other. While they share a similar appearance and earthy flavor profile, a key difference lies in their sweetness. So, which reigns supreme in the sweetness stakes? Let’s delve into a detailed comparison to uncover the answer.
Understanding Turnips
Turnips (Brassica rapa) are members of the Brassicaceae family, which also includes cabbage, broccoli, and kale. This lineage contributes to their slightly pungent, sometimes even peppery flavor, especially when eaten raw.
A Deeper Look at Turnip Varieties
Turnips come in various sizes and colors, ranging from small, white globes to larger, purple-topped varieties. The size often influences the flavor. Smaller turnips tend to be milder and sweeter, while larger ones can have a more intense, almost bitter taste. Common varieties include:
- Purple Top White Globe: This is one of the most widely available turnips, known for its characteristic purple top and white bottom.
- Tokyo Turnip: A small, white turnip that matures quickly and has a delicate, sweet flavor. These are often eaten raw in salads.
- Golden Ball Turnip: As the name suggests, this turnip has a golden yellow flesh and a slightly sweeter, milder flavor compared to other varieties.
Turnip Flavor Profile and Texture
The flavor of a turnip can vary depending on its size, variety, and how it’s prepared. Raw turnips can be quite sharp, with a distinct bitterness. However, cooking mellows the flavor, bringing out a subtle sweetness and a more earthy taste. The texture of a raw turnip is firm and crisp, while cooked turnips become tender and slightly starchy.
Culinary Uses of Turnips
Turnips are incredibly versatile in the kitchen. The roots can be roasted, mashed, boiled, steamed, or even grated raw into salads. The greens are also edible and can be cooked like spinach or added to soups and stews.
Unveiling Parsnips
Parsnips (Pastinaca sativa) are members of the Apiaceae family, which also includes carrots, celery, and parsley. This family connection explains their sweet, aromatic flavor, which intensifies when cooked.
Exploring Parsnip Varieties
Unlike turnips, parsnips have fewer distinct varieties available commercially. Most parsnips are long, tapered roots with a creamy white color. The main differences lie in their size and the length of time they take to mature.
Parsnip Flavor Profile and Texture
Parsnips are known for their distinctly sweet flavor, often described as a combination of carrot and celery with a hint of spice. This sweetness is due to the presence of sugars that develop as the root matures, particularly after the first frost. The texture of a raw parsnip is firm and slightly woody, while cooked parsnips become incredibly tender and smooth.
Culinary Uses of Parsnips
Parsnips shine when roasted, which caramelizes their natural sugars and enhances their sweetness. They can also be mashed, pureed, added to soups and stews, or even used in desserts. Their sweet flavor pairs well with savory herbs and spices like thyme, rosemary, and nutmeg.
The Sweetness Showdown: Turnip vs. Parsnip
Now for the crucial question: which is sweeter, the turnip or the parsnip? In general, parsnips are considerably sweeter than turnips. This difference is due to the higher sugar content in parsnips, which increases as the root matures, especially after exposure to cold temperatures.
Turnips, on the other hand, have a more subtle sweetness, often accompanied by a peppery or slightly bitter undertone. While some varieties of turnips, like the Tokyo turnip, can be quite sweet, they still don’t reach the same level of sweetness as parsnips.
Factors Affecting Sweetness
Several factors can influence the sweetness of both turnips and parsnips:
- Variety: As mentioned earlier, certain varieties of turnips, like the Tokyo turnip and Golden Ball turnip, are sweeter than others.
- Maturity: Younger turnips tend to be sweeter and milder than older, larger ones. Parsnips, on the other hand, become sweeter as they mature.
- Growing Conditions: Exposure to frost can significantly increase the sweetness of parsnips by converting starches into sugars.
- Storage: Proper storage can help maintain the sweetness of both turnips and parsnips.
Nutritional Comparison
Beyond the sweetness factor, turnips and parsnips also differ slightly in their nutritional profiles.
| Nutrient | Turnip (per 100g) | Parsnip (per 100g) |
| —————— | —————— | —————— |
| Calories | 28 | 75 |
| Carbohydrates | 6.4g | 17.5g |
| Fiber | 1.8g | 4.9g |
| Sugar | 3.8g | 4.8g |
| Protein | 0.9g | 1.2g |
| Vitamin C | 21mg | 17mg |
| Potassium | 191mg | 375mg |
As the table illustrates, parsnips are higher in calories, carbohydrates, fiber, and potassium compared to turnips. Turnips, however, contain slightly more Vitamin C. Both vegetables are excellent sources of dietary fiber, vitamins, and minerals.
When to Use Turnips and Parsnips in Cooking
Choosing between turnips and parsnips depends on the desired flavor profile and the dish you’re preparing.
- Use Turnips When: You want a slightly peppery, earthy flavor with a subtle sweetness. They are great in soups, stews, roasts with other root vegetables, or mashed with potatoes. Their slightly bitter note can add depth and complexity to dishes.
- Use Parsnips When: You want a distinctly sweet and aromatic flavor. They are excellent roasted, mashed, pureed, or added to sweet and savory baked goods. Their sweetness complements spices like nutmeg, cinnamon, and ginger.
Pairing Suggestions for Turnips and Parsnips
Both turnips and parsnips pair well with a variety of flavors and ingredients.
- Turnips: Pair well with butter, cream, herbs like thyme and rosemary, meats like pork and lamb, and other root vegetables like carrots and potatoes.
- Parsnips: Complement flavors like maple syrup, honey, brown butter, warming spices, nuts like walnuts and pecans, and cheeses like Parmesan and Gruyere.
Final Verdict: Sweetness Supremacy
While both turnips and parsnips offer unique flavors and nutritional benefits, parsnips undoubtedly take the crown for sweetness. Their high sugar content and aromatic flavor make them a delightful addition to both savory and sweet dishes. However, don’t discount the turnip! Its subtle sweetness and peppery edge can add a unique dimension to your cooking. The best choice ultimately depends on your personal preferences and the specific recipe you’re preparing. Experiment with both vegetables to discover your favorite ways to enjoy their distinct flavors!
What are the key differences in taste between turnips and parsnips?
Turnips and parsnips offer distinct flavor profiles. Turnips, particularly younger ones, have a slightly peppery and sometimes bitter taste. This can mellow out during cooking, becoming milder and slightly sweet. The intensity of the turnip flavor can vary depending on the variety and its maturity, with older turnips generally possessing a more pronounced and sometimes pungent taste.
Parsnips, on the other hand, are notably sweeter, especially after being exposed to frost. Their flavor is often described as earthy and nutty, with hints of sweetness reminiscent of carrots or sweet potatoes. This sweetness intensifies when roasted or cooked, making parsnips a popular choice for sweet and savory dishes. The absence of the peppery bitterness found in turnips contributes to its overall sweeter flavor.
How does the texture of cooked turnips compare to that of cooked parsnips?
Cooked turnips tend to have a slightly coarser texture compared to parsnips. While they can become tender when properly cooked, they often retain a slight resistance to the bite, especially if they are older or larger. Their texture is generally described as being more dense and slightly fibrous, although proper cooking methods can mitigate some of this.
Cooked parsnips, in contrast, are generally smoother and creamier in texture. They become exceptionally tender when roasted, boiled, or steamed, almost melting in the mouth. Their finer cell structure allows them to break down more easily during cooking, resulting in a more delicate and less fibrous consistency than turnips.
Which root vegetable, turnip or parsnip, is lower in calories?
Turnips are generally lower in calories compared to parsnips. A 100-gram serving of turnips typically contains around 28 calories. This makes turnips a good option for those looking to reduce their caloric intake while still consuming nutrient-rich vegetables.
Parsnips, while still relatively low in calories, have a slightly higher caloric content. A 100-gram serving of parsnips contains approximately 75 calories. This difference stems from the higher sugar content in parsnips, which contributes to their sweeter taste and increased caloric density.
Can turnips and parsnips be used interchangeably in recipes?
While turnips and parsnips are both root vegetables, they are not always interchangeable in recipes due to their differing flavors and textures. In some cases, you can substitute one for the other, but you should be aware of the impact on the final dish’s taste and consistency. For example, in a stew, the slightly peppery turnip could add a different dimension than the sweeter parsnip.
If considering a substitution, it’s important to adjust the recipe accordingly. If replacing parsnips with turnips, you might want to add a touch of sweetness to compensate for the parsnip’s natural sugars. Conversely, if using parsnips instead of turnips, you might want to reduce the amount of other sweet ingredients. Texture is also a factor; parsnips will cook down more than turnips.
Which root vegetable is easier to grow: turnip or parsnip?
Turnips are generally considered easier to grow than parsnips. They have a shorter growing season, maturing in as little as 6 to 8 weeks, and are more tolerant of various soil conditions. Their rapid growth also helps them outcompete weeds, making them a relatively low-maintenance crop.
Parsnips, on the other hand, are more challenging to cultivate. They require a longer growing season, typically 120 to 180 days, and are more susceptible to pests and diseases. They also prefer well-drained, loose soil that is free of stones, making proper soil preparation crucial for a successful harvest. Germination can also be erratic and slow.
Are turnips or parsnips richer in Vitamin C?
Turnips are significantly richer in Vitamin C compared to parsnips. A 100-gram serving of turnips provides approximately 21 mg of Vitamin C, contributing significantly to the daily recommended intake. This makes turnips a valuable source of this essential antioxidant.
Parsnips contain a smaller amount of Vitamin C. A 100-gram serving of parsnips provides around 17 mg of Vitamin C. While still a beneficial amount, it is considerably less than the amount found in turnips.
Which is more versatile in cooking: turnip or parsnip?
Parsnips are often considered more versatile in cooking due to their naturally sweet flavor, which lends itself well to both savory and sweet dishes. They can be roasted, mashed, pureed, added to soups and stews, or even used in desserts. Their creamy texture when cooked also contributes to their versatility.
Turnips, while delicious, are perhaps slightly less versatile due to their more assertive flavor. While turnips are excellent roasted, boiled, mashed, or added to soups and stews, their peppery flavor might not be as well-suited for all types of dishes. However, they excel in hearty, savory preparations where their slightly sharp taste can add depth and complexity.