The Turnip Lamp: character, flavor, benefits, and a palette of possibilities

The turnip, much more than just a winter vegetable

You might have been surprised to discover this funny elongated vegetable in your UglyFruits basket? It’s the turnip lamp! Turnips come in tons of varieties. Some are round and purple (like the Milan turnip), others are golden like little suns, and there are even ultra-crispy Japanese turnips. The turnip lamp is easily recognizable by its rather elongated shape that reminds you of… an oil lamp!

This vegetable is a champion of Swiss local farming! Grown mainly in the Vaud, Fribourg, and Bern regions, it grows easily without requiring too much special care. It’s exactly the kind of robust vegetable we love to highlight at UglyFruits: it handles the Swiss climate well, tolerates little autumn frosts (which actually make it sweeter!), and doesn’t need tons of pesticides to grow well.

Our local producers harvest it between 6 and 8 weeks after sowing, when it’s about 15 to 20 centimeters long. Sometimes it has a slightly twisted shape or less smooth skin? Even better! That’s why it ends up in your basket: because it deserves to be eaten even if it doesn’t look like the “perfect” turnips from the supermarket.

A small vegetable packed with good stuff

Good news: the turnip lamp is your health ally! And you can eat it guilt-free since it only contains 28 calories per 100 grams.

Here’s what it brings you:

• Lots of vitamin C to boost your immune defenses (perfect for winter!)
• Fiber that helps your digestion and keeps you satisfied
• Potassium for your heart and blood pressure
• Natural antioxidants that protect your cells
• Over 90% water to keep you hydrated

Basically: it’s good, it’s healthy. What more could you ask for?

How to cook it? We’ll tell you everything!

To get started

As a puree: Alone or mixed with potatoes, it’s delicious with meat or fish.

In your soups: Simply add it to your usual vegetable soup. It gives a slightly sweet and spicy taste that wakes up your taste buds.

Pan-cooked: Cut it into cubes, sauté it in a little butter with a pinch of sugar. It’ll caramelize and become all tender.

To venture a little further

As oven fries: Cut into sticks, drizzled with olive oil, salt, pepper, and herbs, then 30 minutes at 200°C. A healthy alternative to potato fries!

Raw in salad: Finely grated and mixed with grated carrots, a little lemon and walnut oil. Ultra-fresh and crunchy!

Honey roasted: Cut into rounds, drizzled with honey and thyme, then baked until caramelized.

How to store it properly?

You’re not going to eat it all at once? No worries, the turnip lamp keeps really well.

In the fridge (for 2-3 weeks) First cut off the greens (which suck up moisture). Put the turnips in the vegetable drawer, ideally wrapped in a kitchen towel or paper bag. Avoid plastic which makes them sweat.

In the freezer (for several months) Cut them into cubes, plunge them for 3 minutes in boiling water, cool them quickly in cold water, drain well, and pop them in the freezer in a bag! You’ll have them on hand for your soups and purees.

In the cellar (the old-fashioned way) If you have a cool cellar, you can do like our grandparents: put the turnips in slightly damp sand. They’ll keep for several months!