If you are looking for a teltower ruebchen recipe that is simple, authentic, and full of history, you are in the right place. The Teltower Rübchen is a small heritage turnip from Brandenburg, Germany. It tastes sweet with a light, sharp bite, a little like a radish. The famous writer Goethe loved it so much that he had it sent to him by mail. It almost disappeared during East German times. Today it is back, and its name has been legally protected since 1993.
This guide gives you everything in one place: the full story of the turnip, what makes it different from normal turnips, when it is in season, where you can buy it, and three real recipes — the classic caramelized version, a light glazed version, and a creamy mash. If you love German food in general, also take a look at our roundup of traditional German foods to try.
Teltower Rübchen braised in the classic style — caramelized in butter and cooked in broth. Photo by Rainer Zenz, CC BY-SA 3.0, via Wikimedia Commons.
Table of Contents
- What Is Teltower Rübchen?
- The Story: From Goethe's Table to a Protected Name
- What Makes Teltower Rübchen Special
- Teltower Rübchen vs. Regular Turnips (and Rutabagas)
- Season: When to Buy Teltower Rübchen
- Where to Buy Teltower Rübchen
- How to Choose, Store, and Prepare Them
- Teltower Ruebchen Recipe #1: The Classic Caramelized Turnips
- Teltower Ruebchen Recipe #2: Light Glazed Turnips with Herbs
- Teltower Rübchen Recipe #3: Creamy Mash with Potatoes
- What to Serve with Teltower Rübchen
- FAQs About Teltower Rübchen
What Is Teltower Rübchen?
Teltower Rübchen (say it: TELL-tow-er ROOB-chen) is a special variety of turnip from the Teltow region in Brandenburg, the state that surrounds Berlin. Its full botanical name is Brassica rapa subsp. rapa f. teltowiensis. In plain words: it belongs to the cabbage family, just like normal turnips, but it is its own old variety. People also call it the “Märkische Rübe” — the turnip of the Mark Brandenburg.
Do not picture the big round turnips from the supermarket. A real Teltower Rübchen is small and slim, shaped like a little cone. It is only about 5 cm long and 1.5 to 3 cm thick. The skin is grey-white to slightly brown. The flesh inside is yellowish. And the taste is what made it famous: mild sweetness mixed with a light sharpness, a bit like a radish. That little bite is exactly what normal turnips do not have.
Fresh raw Teltower Rübchen — note the slim cone shape and fine side roots. Photo by Karpe, CC BY 2.5, via Wikimedia Commons.
The turnip grows best in the sandy, poor soils of the Teltow. That sounds strange, but it is true: rich soil would make it grow big and watery. The poor sand keeps it small and pushes all the flavor into the little root. Farmers say the sandy ground is the secret of its delicate taste.
The Story: From Goethe's Table to a Protected Name
Few vegetables have a life story like this one. The Teltower Rübchen went from a famous delicacy to a nearly forgotten root — and then came back.
A delicacy in the 1700s and 1800s
The original home regions of this turnip are said to be Poland and Finland. By the 18th and 19th centuries, it had become a beloved delicacy in Germany. The most famous fan was Johann Wolfgang von Goethe. He lived in Weimar, far from Brandenburg, but he loved the little turnips so much that his Berlin friend Carl Friedrich Zelter sent them to him by post. The philosopher Immanuel Kant also had them delivered. Even at the French court, the Teltower Rübchen was known and valued.
Around 1770, Frederick the Great pushed turnip farming in Brandenburg and Pomerania, because turnips could grow on sandy soils that were useless for other crops. The poor sand of the Teltow turned out to be perfect for this small, tasty variety.
The DDR years: almost forgotten
In the 20th century, farming changed. Big machines and large fields took over. The Teltower Rübchen is labor-intensive — it needs careful hand work. During the time of the DDR (East Germany), with its large state-run farms, the little turnip was hardly grown at all. It nearly disappeared. Only some hobby gardeners and small regional growers kept the seeds and the knowledge alive, quietly, in their own gardens.
The comeback: a trademark in 1993 and a new beginning
After German reunification in 1990, people started to look back at regional foods with pride. The Teltower Rübchen came back with them. In 1993, the regional association pro agro e.V. had the name “Teltower Rübchen” legally protected as a trademark at the German Patent Office. That means only the real thing from the region may carry the name.
In 1998, fans of the turnip founded the Förderverein für das Teltower Rübchen e.V. — a support club for the turnip — in the town of Teltow. One year later, in 1999, the Rübchen were shown again at the Grüne Woche (Green Week), Berlin's big international food fair. It was their big return to the public. Today, the town of Teltow keeps the history of its famous turnip alive, and more and more small farms grow it again each autumn.
What Makes Teltower Rübchen Special
So what exactly is different about this turnip? Here are the real, visible traits:
- Size: small — about 5 cm long and 1.5 to 3 cm in diameter. Real ones stay small.
- Shape: a slim cone that comes to a point, not a round ball.
- Skin: grey-white to slightly brown, with fine raised cross-stripes.
- Roots: fine side roots, mostly growing in two opposite flat rows along the root.
- Flesh: yellowish, not pure white.
- Taste: mild sweetness plus a light sharpness — a radish-like bite. Normal turnips taste blander.
- Soil: it needs sandy, nutrient-poor soil to develop its full flavor.
Because the name is trademarked, you can trust it: when a seller offers “Teltower Rübchen,” it should be the real variety, not just any small turnip.
Teltower Rübchen vs. Regular Turnips (and Rutabagas)
It is easy to mix up root vegetables. Here is a simple guide so you buy the right thing.
Regular turnips are the round ones you see in most supermarkets. They are bigger, rounder, and often have a purple top. Their taste is milder and a little watery compared to the Teltower Rübchen.
Common round turnips with purple tops — bigger and milder than the slim Teltower Rübchen (generic turnips, not the Teltower variety). Photo by Barracuda1983, CC BY 2.0, via Wikimedia Commons.
Rutabagas (called Steckrübe in German) are something else entirely. They are much bigger, with rough purple-brown skin and yellow-orange flesh. They taste stronger and sweeter. Do not buy a rutabaga when you want Teltower Rübchen — they are different vegetables.
Rutabagas (Steckrüben) at a market — much larger and stronger-tasting than Teltower Rübchen. Photo by Nick, CC BY 2.0, via Wikimedia Commons.
The rule of thumb: if it is small, slim, cone-shaped, and sold as Teltower Rübchen in autumn in Brandenburg or Berlin, you have the real thing.
Season: When to Buy Teltower Rübchen
Teltower Rübchen is an autumn vegetable. Farmers sow the seeds in early August, as a second crop after the summer harvest. The harvest starts in October. In fact, there is an official start of the harvest: the “Rübchenanstich” happens every year on the last Thursday of September in Teltow. It is a small local celebration of the new crop.
The turnips taste best when they are harvested in autumn and not allowed to grow too big. Big ones lose their fine taste. So the season is short: October through December is the best time to buy them fresh. If you see them in spring or summer, they are probably stored goods or not the real thing.
Turnips growing in the soil — autumn is harvest time (generic turnips, not the Teltower variety). Photo by Miya, CC BY-SA 4.0, via Wikimedia Commons.
Autumn harvest time: a giant rutabaga with pumpkins — root vegetable season is the best time for Teltower Rübchen too. Photo by Clpo13, CC BY-SA 4.0, via Wikimedia Commons.
Where to Buy Teltower Rübchen
Because it is a regional specialty, you will not find Teltower Rübchen in every supermarket all year. Here is where to look:
- Weekly markets in Berlin and Brandenburg: in autumn, market stalls in the region often sell them fresh from local farms. This is the best place to find the real thing.
- Farm shops (Hofläden) in Brandenburg: small farms around Teltow and the wider region sell them directly in season.
- Regional supermarket programs: some regional EDEKA stores in eastern Germany carry them in autumn under their regional-food programs.
- Organic box schemes: some organic vegetable box services in the Berlin-Brandenburg area include them in autumn boxes. Ask your provider.
- Grow your own: seeds are sold by specialty seed shops. Sow in early August in sandy, not-too-rich soil, and harvest from October. Home gardeners can store the harvest in clean sand in a cool cellar, the old traditional way.
Outside of Brandenburg and Berlin, they are hard to find. If you cannot get the real Teltower Rübchen, buy the smallest white turnips you can find. They will not taste exactly the same, but all three recipes below work with them too.
Fresh root vegetables at a farm market stall — autumn markets are the best place to find real Teltower Rübchen (turnips top right; generic mixed vegetables shown). Photo by Sarah Stierch, CC BY 4.0, via Wikimedia Commons.
How to Choose, Store, and Prepare Them
Choosing: pick small, firm turnips with unbroken skin. Avoid soft spots or mold. Remember: real Teltower Rübchen stay small. Very big ones are not the real variety at its best.
Storing: do not wash them before storing. Keep them cool, dark, and a little humid — the vegetable drawer of your fridge is perfect. Put them in a perforated bag or a loosely closed box. Stored this way, they keep for several days up to a few weeks, depending on how fresh they were.
Preparing: wash them well under running water. Remove the fine little roots. Then peel them thinly or just scrape the skin — both ways are traditional. Small ones can stay whole; cut bigger ones in half or in quarters lengthwise so they cook evenly.
You only need basic tools for all three recipes: one wide pot or deep pan, a peeler, and a knife. If your kitchen is small, that is good news — see our small kitchen ideas that save space in style for how to cook big flavor in a tiny kitchen.
A freshly harvested white turnip with its greens — choose firm, small roots with fresh-looking tops (generic turnip, not the Teltower variety). Photo by Miya, CC BY-SA 4.0, via Wikimedia Commons.
Teltower Ruebchen Recipe #1: The Classic Caramelized Turnips
This is the original recipe, the way it has been cooked for over a hundred years. It is already described in Henriette Davidis's famous German cookbook from 1898: the turnips are cooked whole or halved in butter with caramelized sugar, then deglazed with meat broth and braised until a dark, rich sauce forms. A little flour makes the sauce silky. The result is sweet, savory, and deeply comforting.
Serves 4 as a side dish.
Ingredients
- 500 g Teltower Rübchen (about 1 lb)
- 50 g butter (about 3½ tablespoons)
- 1 tablespoon sugar
- 1 tablespoon flour
- 250 ml strong beef broth (1 cup)
- Salt and black pepper
Steps
- Wash the turnips well, remove the fine roots, and peel them thinly. Leave small ones whole; halve or quarter bigger ones.
- Put the sugar in a wide pot or deep pan over medium heat. Let it melt and turn light brown. Do not let it get dark — dark caramel tastes bitter.
- Take the pot off the heat and add the butter. Stir until the butter has melted into the caramel.
- Put the pot back on the heat. Add the turnips and turn them in the caramel butter for a few minutes until they take on some color.
- Dust the flour over the turnips and stir well.
- Pour in the broth, add a pinch of salt, and bring to a boil.
- Lower the heat, put the lid on, and let the turnips braise for 15 to 20 minutes until they are soft but still hold their shape. Check with a knife — it should slide in easily.
- Taste and add salt and pepper. Serve hot, with some of the dark sauce spooned over.
Tip: the sauce should be dark and concentrated, not watery. If it is too thin at the end, take the lid off and let it bubble for a few more minutes.
Teltower Ruebchen Recipe #2: Light Glazed Turnips with Herbs
If the classic version sounds too rich, try this lighter one. The turnips are quickly braised in vegetable broth and then glazed — that means the cooking liquid is reduced until it shines and coats each turnip like a glaze. A squeeze of lemon at the end keeps the taste fresh.
Serves 4 as a side dish.
Ingredients
- 800 g Teltower Rübchen (about 1¾ lb)
- 30 g butter (2 tablespoons)
- 1 tablespoon sugar
- 250 ml vegetable broth (1 cup)
- 1 teaspoon lemon juice
- Salt and black pepper
- 2 tablespoons chopped fresh parsley
Steps
- Wash the turnips, remove the fine roots, and peel thinly. Halve the bigger ones lengthwise.
- Melt the butter in a wide pot over medium heat. Sprinkle in the sugar and let it turn light golden.
- Add the turnips and turn them once in the butter.
- Carefully pour in the vegetable broth. Bring to a boil, then cover and cook for 12 to 18 minutes, until the turnips are just tender.
- Take the lid off. Let the liquid bubble away, shaking the pot gently now and then, until the turnips are shiny and coated with the glaze.
- Add the lemon juice, salt, and pepper. Sprinkle with parsley and serve.
Tip: watch the pot at the end — the glaze can go from perfect to burnt in one minute. Lower the heat as soon as the liquid gets syrupy.
Glazed turnips served as a garnish — glazing brings out their natural sweetness (generic turnips shown). Photo by Ser Amantio di Nicolao, CC BY 2.0, via Wikimedia Commons.
Teltower Rübchen Recipe #3: Creamy Mash with Potatoes
Mashed turnips are a beloved comfort food across northern Europe. Mixing Teltower Rübchen with potatoes makes the mash creamy and mild, while the turnips add their special sweet-sharp note. This is the easiest of the three recipes — and children usually love it.
Serves 4 as a side dish.
Ingredients
- 500 g Teltower Rübchen (about 1 lb)
- 500 g floury potatoes (about 1 lb)
- 50 g butter (about 3½ tablespoons)
- 100 ml warm milk (about ½ cup, minus 1 tablespoon)
- Salt
- A pinch of grated nutmeg
Steps
- Peel the turnips and the potatoes. Cut both into rough cubes of similar size so they cook evenly.
- Put them in a pot, cover with cold salted water, and bring to a boil.
- Cook for 20 to 25 minutes until both are completely soft.
- Drain well and let the steam rise for a minute — this keeps the mash from getting watery.
- Add the butter and the warm milk. Mash everything with a potato masher until creamy. (Use warm milk, not cold — cold milk makes the mash gluey.)
- Season with salt and a pinch of nutmeg. Serve hot.
Tip: for an even silkier mash, push it through a potato ricer instead of mashing by hand.
Mashed root vegetables with sausages and peas — a classic northern European plate (mashed turnips or the close relative rutabaga shown). Photo by Dnor, public domain, via Wikimedia Commons.
What to Serve with Teltower Rübchen
Teltower Rübchen is usually a side dish, not the main event. Here are the classic pairings:
- Roast meats: roast duck, roast pork, or a juicy steak. The sweet-sharp turnips cut through rich meat beautifully.
- Kassler (smoked pork chop) — a very traditional German pairing.
- Sausages: simple fried sausages with the creamy mash make an easy weeknight dinner.
- Potatoes: boiled or mashed potatoes stretch the meal and soak up the caramelized sauce.
- As a vegetarian main: the glazed version works on its own with rye bread and a green salad.
Cooking a full autumn dinner? Our easy one-pot chicken recipes pair wonderfully with braised turnips on the side — the chicken stays juicy and you only wash one pot. And here is a fun idea for adventurous cooks: thin slices of turnip are also great in a bubbling broth. Check our best ingredients for hot pot at home and try adding turnip slices to your next hot pot night.
FAQs About Teltower Rübchen
What does Teltower Rübchen taste like?
It tastes mildly sweet with a light, pleasant sharpness — often described as radish-like. It is more aromatic and less watery than a normal supermarket turnip. When caramelized in butter, the sweetness comes forward and the sharpness softens.
Can I use regular turnips instead of Teltower Rübchen?
Yes. All three recipes in this guide also work with normal turnips. Choose the smallest, firmest white turnips you can find for the closest result. The taste will be milder and less aromatic than the real Teltower variety, but still delicious.
When is Teltower Rübchen in season?
Autumn. The official harvest start (“Rübchenanstich”) is the last Thursday of September, and the harvest runs from October. October through December is the best time to buy them fresh.
Do I have to peel Teltower Rübchen?
Wash them well and remove the fine roots first. Then peel them thinly or scrape the skin — both are traditional. Peeling thinly is best because much of the flavor sits just under the skin.
Can I grow Teltower Rübchen at home?
Yes, if you have a garden. Sow the seeds in early August as a second crop, in sandy soil that is not too rich. Harvest from October. Do not let them grow bigger than about 5 cm — small roots taste best. For storage, the old method still works: lay the unwashed roots in clean sand in a cool cellar.
Is the name “Teltower Rübchen” really protected?
Yes. In 1993, the regional association pro agro e.V. had the name protected as a trademark at the German Patent Office. So when you buy turnips sold under this name, they should be the genuine variety from the region — not just any small turnip.
Have you ever cooked with Teltower Rübchen? If you try one of these three recipes, start with the classic caramelized version — it is the taste that made Goethe order them by mail.
Sources: German Wikipedia article “Teltower Rübchen” (history, trademark 1993, cultivation, classic preparation after Henriette Davidis 1898); food-monitor.de (Goethe and Zelter, season, storage, glazed recipe); chefkoch.de “Großmutters Teltower Rübchen” (classic recipe details and pairings); gutekueche.de (classic braised recipe).
For your next German baking project, try this Vanillekipferl recipe for soft vanilla crescent cookies.
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