A good source of fibre and vitamin C, the turnip is a member of the cabbage family. Usually white, with a tinge of pink, red, purple or green, the turnip is either round or cylindrical in shape. The tops of turnips are usually discarded, but in actuality are more nutritious than the root that is normally eaten.  The younger the turnip, the sweeter the taste - with baby or young turnips usually requiring no peeling before eating. Turnips can be eaten raw, boiled, steamed or roasted and can be added to a variety of stews, curries and soups.