Gold balls have a taste similar to rutabagas. These turnips were described in 1879 as "Skin very smooth and quite yellow; flesh yellow, softish, and fine flavored, ... highly esteemed in Scotland and the north of England." Try pickling the turnips, mashing with butter, or cubing and using in soups and stews. I often use turnips in place of celery in cooked recipes like chicken soup and the chicken and biscuits below. Though celeriac is probably a better substitute for the celery similar taste wise, I value my celeriac too much to use in a stock, or in any recipe where the flavor may get lost. Keep turnips loosely wrapped in a plastic bag in your crisper drawer.
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Gold Ball Turnips
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