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From Belgium comes this lovely mixture of white to pinkish-red tubers with all the colours in between. We are no longer used to eating them, but this ancient European variety tastes quite good in, for example, stews and soups. The leaves are also edible; chop them finely and stir-fry them... A customer wrote to us: "I simply cooked the tubers as a vegetable with a salmon steak and a homemade tomato sauce, delicious. The taste of turnips surprised me. You hardly ever eat them in your life, of course."
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Latin: Brassica rapa
Dutch: Rapen
Also known as: Stoppelknollen, Stoppelrapen, Herfstrapen, Knolrapen
English: Turnip
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