Turnip

Yes, raw or undercooked turnip’s firm texture does pose a choking risk, as it is difficult to chew and break down. To reduce the risk, cook turnip root until soft and mince or finely chop cooked turnip greens. As always, make sure you create a safe eating environment and stay within an arm’s reach of your baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to turnips are uncommon, but have been reported. Information on turnip allergies is limited, however turnips are part of the cruciferous vegetable family and individuals who are allergic or sensitive to other members of the cruciferous family, such as mustard greens and broccoli, could theoretically be sensitive to turnips as well. Turnip allergy may also be more common in individuals who have an existing latex allergy.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Turnip root is a good source of fiber to support gut health, plant-based omega-3 fatty acids to support the brain, and B vitamins, especially vitamin B6, which perform hundreds of functions in the body. Turnip root contains special compounds called glucosinolates, which offer a host of benefits to the human body, including anti-cancerous properties. Purple turnip varieties offer the benefit of extra antioxidants.

While the root is more commonly eaten than turnip greens, the greens are packed with nutrition, including vitamin A, which is critical for eye, skin, and immune health, and folate, an essential nutrient for DNA and protein function. The greens are also good sources of fiber, B vitamins, vitamin E, zinc, calcium, and plenty of phytonutrients that support baby’s overall health.

★Tip: When shopping for turnips, buy both the root and greens, when possible. Use the greens first, as they will wilt within a few days. Roots save in the fridge or a cool, dark place for much longer.

Yes. Turnip offers good amounts of both soluble and insoluble fibers, as well as some glucosinolates and phenolic compounds. Together, these components contribute to overall digestive health and bowel regularity. Raffinose, a natural sugar and possible prebiotic found in turnips, may cause gas in some individuals, so consider offering smaller quantities of turnip initially and gradually increasing portions over time. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

Turnip’s bulbous roots and peppery greens have nourished humans since ancient times, when people in Central Asia learned to cultivate the wild plant. Over time, human migration and trade led to the development of related vegetables like bok choy, broccoli rabe, napa cabbage, rutabaga, and many more whose cultural significance is as diverse as the plant family. The roots appear in European heraldry. The greens offer simple nourishment during Nanakusa no Sekku (Festival of Seven Herbs) in Japan. And in African American foodways, turnips are a key ingredient in soul food recipes shared over generations.

To preserve turnip’s nutrients, steam or sauté the root instead of boiling or blanching. From there, you can mash the root with butter or cream for baby, then add maple syrup or miso before serving adults and older children. Alternatively, cut the root into wedges to make turnip fries then roast them in olive oil and your family’s favorite spices. Stew turnip with meats like beef, lamb, or pork to let the vegetable soak up their hearty flavor. Don’t toss the greens—they taste delicious braised with bacon, chopped up with herbs to make turnip top salsa verde, or sauteed in oil and topped with an egg. Want to keep it simple? Try pairing apples and turnips: the sweetness of the fruit balances any earthy bitterness in the root.