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tur·nip / ˈtərnəp/ • n. 1. a round root with white or cream flesh that is eaten as a vegetable and also has edible leaves. ∎  a similar or related root, esp. a rutabaga. 2. the European plant (Brassica rapa) of the cabbage family that produces this root. 3. inf. a large, thick, old-fashioned pocket watch.

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turnip Garden vegetable best grown in cool climates. The edible leaves are large and toothed with thick midribs; the young leaves are eaten as ‘spring greens’. A biennial, it has a large, bulbous, white or yellow, fleshy root, which is cooked and eaten. Diameter: 8–15cm (3–6in). Height: to 55cm (20in). Family Brassicaceae/Cruciferae; species Brassica rapa.

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turnip Root of Brassica campestris eaten as a cooked vegetable. A 150‐g portion is a good source of vitamin C; provides 3 g of dietary fibre; supplies 20 kcal (85 kJ).

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turnip XVI (turnep(e)). The first el. is unexpl.; the second is neep, OE. nǣ́p — L. nāpus turnip.

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turnip See BRASSICA.

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turnip

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