How to Cook a Turnip…and Why You Would Want To!
Turnips are adorable.
Even if I didn’t like to eat them I’d still grow them in my garden just because they are so darn cute!
Maybe it’s the colors that I love so much…the violet, magenta, and emerald shades running together and fading to a bright white.
Whatever it is I think they are fantastic. So let’s talk turnips!
First of all turnips are good for you.
Here’s why:
Turnips are one of a variety of cruciferous vegetables that are high in fiber, low in calories, help you feel fuller longer, and contain several compounds that may have protective effects against certain cancers and help you maintain a healthy blood sugar level.
Secondly there are so many ways that you can serve them….raw or cooked!
Here are a few:
*Roasted with other garden vegetables in olive oil and sprinkled with Rosemary and Thyme.
*Shredded in cole slaw.
*Sautéd with their greens in butter and garlic (or your favorite herbs) for a yummy side dish.
*Boiled (or pressure cooked) and mashed as a potato substitute.
*Added along side carrots, onions, and potatoes around a pot roast.
*Shredded and sprinkled on top of salad for added crunch. (Much like jicama.)
*And my personal favorite….added along with (or instead of) potatoes to any soup or stew.
Turnips really are a tasty and versatile vegetable.
If you aren’t familiar to working with them here are a few helpful tips to know.
*The smaller they are the sweeter they will be. The larger they are the spicier they become.
*Large turnips tend to have a woodier texture to them. (I prefer to use small to medium size turnips.)
*Always wash, trim, and peel turnips before cooking or eating.
*Turnips store best in cool, dim places.
*The green tops of turnips can be used in salads or cooking. (Turnip greens are high in Iron, Folic Acid as well as Vitamins A,K,and C.)
So there you have it…the tasty, healthy, and ever adorable turnip.
-liZ
