When it comes to preparing turnips for soup, one of the most common questions that arises is whether or not to peel them. The answer to this question can depend on several factors, including the type of turnip, its size, and personal preference. In this article, we will delve into the world of turnips and explore the pros and cons of peeling them for soup.
The Anatomy of a Turnip
Before we dive into the peeling debate, it’s essential to understand the anatomy of a turnip. Turnips are a type of root vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and cauliflower. They have a thick, edible skin that ranges in color from white to purple, depending on the variety. The skin is often rough and fibrous, which can be a turn-off for some people.
Types of Turnips
There are several types of turnips, each with its unique characteristics and uses in cooking. Some of the most common varieties include:
- White turnips: These are the most commonly available type of turnip and have a sweet, mild flavor.
- Purple turnips: These turnips have a beautiful, deep purple color and a slightly sweeter flavor than white turnips.
- Japanese turnips: These turnips are smaller and sweeter than white turnips and have a delicate, crunchy texture.
- Rutabaga: This is a cross between a turnip and a cabbage and has a sweet, earthy flavor.
The Case for Peeling Turnips
So, why would you want to peel turnips for soup? Here are a few reasons:
- Texture: The skin of a turnip can be quite fibrous and rough, which can be unappealing in a smooth, creamy soup. Peeling the turnip can help to create a more uniform texture.
- Flavor: Some people find that the skin of a turnip can impart a bitter flavor to the soup. Peeling the turnip can help to reduce this bitterness and create a sweeter, more palatable flavor.
- Aesthetics: Let’s face it – the skin of a turnip can be quite unattractive, especially if it’s rough and blemished. Peeling the turnip can help to create a more visually appealing soup.
How to Peel a Turnip
If you decide to peel your turnips for soup, here’s a simple method to follow:
- Wash the turnip thoroughly under cold running water to remove any dirt or debris.
- Pat the turnip dry with a clean towel or paper towels to remove excess moisture.
- Use a vegetable peeler to remove the skin, starting at the top of the turnip and working your way down.
- Continue to peel the turnip until all of the skin has been removed.
The Case Against Peeling Turnips
While peeling turnips can have its advantages, there are also some compelling arguments against it. Here are a few:
- Nutrition: The skin of a turnip is rich in fiber, vitamins, and minerals, including vitamin C, potassium, and folate. Peeling the turnip can help to reduce the nutritional value of the soup.
- Flavor: Some people find that the skin of a turnip can add a rich, earthy flavor to the soup. Peeling the turnip can help to reduce this flavor and create a more bland soup.
- Convenience: Let’s face it – peeling turnips can be a bit of a hassle, especially if you’re working with a large quantity. Leaving the skin on can save time and effort in the kitchen.
How to Use Unpeeled Turnips in Soup
If you decide to leave the skin on your turnips for soup, here are a few tips to keep in mind:
- Make sure to wash the turnips thoroughly under cold running water to remove any dirt or debris.
- Use a gentle cooking method, such as simmering or steaming, to help break down the fibers in the skin.
- Consider using a blender or food processor to puree the soup and break down the skin.
Conclusion
Whether or not to peel turnips for soup is ultimately a matter of personal preference. If you’re looking for a smooth, creamy texture and a sweet, mild flavor, peeling the turnip may be the way to go. However, if you’re looking to add some extra nutrition and flavor to your soup, leaving the skin on may be the better option.
Turnip Soup Recipes
Here are a few delicious turnip soup recipes to try, both with and without peeling:
- Peel and Puree: This recipe involves peeling and pureeing the turnips to create a smooth, creamy soup.
- Ingredients: 2 large turnips, 2 tablespoons butter, 1 onion, 4 cups chicken broth, 1 cup heavy cream
- Instructions: Peel the turnips and chop them into small pieces. Saute the onion and butter in a large pot until softened. Add the turnips, chicken broth, and heavy cream. Bring to a boil and then reduce heat and simmer until the turnips are tender. Puree the soup in a blender or food processor until smooth.
- Unpeeled and Chunky: This recipe involves leaving the skin on the turnips and creating a hearty, chunky soup.
- Ingredients: 2 large turnips, 2 tablespoons olive oil, 1 onion, 4 cups vegetable broth, 1 can diced tomatoes
- Instructions: Chop the turnips into small pieces, leaving the skin on. Saute the onion and olive oil in a large pot until softened. Add the turnips, vegetable broth, and diced tomatoes. Bring to a boil and then reduce heat and simmer until the turnips are tender.
Turnip Nutrition Facts
Here are some key nutrition facts about turnips:
| Nutrient | Amount (per 100g serving) |
| — | — |
| Calories | 36 |
| Fiber | 2.4g |
| Vitamin C | 26mg |
| Potassium | 177mg |
| Folate | 15mcg |
In conclusion, whether or not to peel turnips for soup is a matter of personal preference. Both peeled and unpeeled turnips can add delicious flavor and nutrition to your soup. Experiment with different recipes and techniques to find the method that works best for you.
Do I need to peel turnips for soup?
You don’t necessarily need to peel turnips for soup, but it’s recommended in some cases. If you’re using young, thin-skinned turnips, you can leave the skin on, as it’s tender and will break down during cooking. However, if you’re using older, thicker-skinned turnips, it’s best to peel them, as the skin can be tough and fibrous.
Leaving the skin on can also add more fiber and nutrients to your soup, but it may affect the texture and appearance. If you do choose to leave the skin on, make sure to scrub the turnips thoroughly to remove any dirt or debris. On the other hand, peeling the turnips will result in a smoother, more refined soup.
What’s the best way to peel turnips for soup?
The best way to peel turnips for soup is to use a vegetable peeler. Start at the top of the turnip and work your way around, applying gentle pressure to remove the skin in smooth, even strips. You can also use a paring knife to peel the turnips, but be careful not to cut too deeply and waste any of the flesh.
If you’re having trouble peeling the turnips, you can try soaking them in cold water for about 30 minutes to loosen the skin. Then, use a vegetable peeler or paring knife to remove the skin. Alternatively, you can cook the turnips with the skin on and then peel them after they’ve cooled.
Can I use a food processor to peel turnips for soup?
While a food processor can be a useful tool for chopping and pureeing turnips, it’s not the best way to peel them. The skin can get caught in the blades and create a mess, and you may end up wasting some of the flesh. Instead, use a vegetable peeler or paring knife to peel the turnips, and then chop or puree them in a food processor.
If you do choose to use a food processor to peel turnips, make sure to use the pulse function and work in small batches to avoid over-processing. You can also try using the shredding attachment to remove the skin, but be careful not to shred the flesh too finely.
How do I know if my turnips are too old to use for soup?
Turnips that are too old may be too fibrous and bitter to use for soup. Check the turnips for signs of age, such as wrinkles, soft spots, or a sour smell. If the turnips are past their prime, it’s best to use them for stock or compost them.
If you’re unsure whether your turnips are too old, try peeling and chopping one to see if it’s still firm and sweet. If it’s too fibrous or bitter, it’s best to err on the side of caution and use younger turnips instead.
Can I use turnip greens in my soup?
Yes, you can use turnip greens in your soup. In fact, turnip greens are a nutritious and delicious addition to many soups. Simply chop the greens and add them to the pot along with the turnips and other ingredients.
Turnip greens have a slightly bitter flavor, so you may want to balance them out with other ingredients, such as garlic, ginger, or cream. You can also use turnip greens as a garnish or add them to the soup at the end of cooking to preserve their texture and flavor.
How do I store turnips for soup?
To store turnips for soup, keep them in a cool, dark place with good ventilation. You can store them in the refrigerator, but make sure to keep them away from strong-smelling foods, as turnips can absorb odors easily.
If you won’t be using the turnips for a while, you can also store them in a root cellar or other cool, dark place. Make sure to check on the turnips regularly to remove any that are spoiling, as this can affect the rest of the batch.
Can I freeze turnips for soup?
Yes, you can freeze turnips for soup. In fact, freezing is a great way to preserve turnips and keep them fresh for longer. Simply peel and chop the turnips, blanch them in boiling water for 2-3 minutes, and then freeze them in airtight containers or freezer bags.
Frozen turnips are perfect for soups, stews, and other recipes where texture isn’t a concern. Simply thaw the turnips and add them to your recipe as needed. Keep in mind that frozen turnips may be softer and more prone to breaking down than fresh turnips.