Turnips have been showing their face in recent weeks at the market. I did not grow up eating turnips and have been a little stumped with what to do with them. They are super nutritious, for both our bodies and the soil they grow in, easy to store, and easy to prepare. What's not to love? I'm giving turnips a try this week, won't you join me?
Nutrition fun facts: Turnip greens are calcium powerhouses, containing up to 4 times more calcium than their cruciferous cousins cabbage and kale. All of the calcium is reported to give the turnip greens their distinctly bitter flavor. Turnip greens are also excellent sources of vitamins K, A and C. Turnip roots are also good sources of calcium and folate and are low on the glycemic index. Because of their low glycemic value, mashed turnips are a good substitute for mashed white potatoes for those with blood sugar fluctuations.
Storage tips: Remove the tops from the turnips, rinse in cold water, pat dry, and store in a plastic bag. For best results wrap damp greens in a cloth or paper towel before placing in a bag. Turnip roots should be stored in the refrigerator in a plastic bag, loosely tied or knotted.
Preparation tips: Turnips are a versatile root veggie: you can boil, roast, sauté, and pickle them. Cooked turnips can be mashed and served any way potatoes are; many blend equal parts turnips and potatoes in their mash. Turnip greens Southern classic when pressure cooked with salt pork or ham bone. Turnip greens are similar to collards or mustard greens, but more bitter. You can sauté or steam turnip greens. Try steaming turnip greens with veggie or chicken stock for a nutrient packed side. Always let steamed greens rest for 5 minutes before serving to get the most nutrients.
Nutrition fun facts: Turnip greens are calcium powerhouses, containing up to 4 times more calcium than their cruciferous cousins cabbage and kale. All of the calcium is reported to give the turnip greens their distinctly bitter flavor. Turnip greens are also excellent sources of vitamins K, A and C. Turnip roots are also good sources of calcium and folate and are low on the glycemic index. Because of their low glycemic value, mashed turnips are a good substitute for mashed white potatoes for those with blood sugar fluctuations.
Storage tips: Remove the tops from the turnips, rinse in cold water, pat dry, and store in a plastic bag. For best results wrap damp greens in a cloth or paper towel before placing in a bag. Turnip roots should be stored in the refrigerator in a plastic bag, loosely tied or knotted.
Preparation tips: Turnips are a versatile root veggie: you can boil, roast, sauté, and pickle them. Cooked turnips can be mashed and served any way potatoes are; many blend equal parts turnips and potatoes in their mash. Turnip greens Southern classic when pressure cooked with salt pork or ham bone. Turnip greens are similar to collards or mustard greens, but more bitter. You can sauté or steam turnip greens. Try steaming turnip greens with veggie or chicken stock for a nutrient packed side. Always let steamed greens rest for 5 minutes before serving to get the most nutrients.
Recipe: Ginger Glazed Turnips, Carrots, and Chestnuts
| This sounds like a perfect holiday side dish, or a fun way to jazz up a simple meal. Ingredients:
| Directions: Cut a 12 inches round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 inches skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid). Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs. Recipe from Bon Appetite: http://www.bonappetit.com/recipe/ginger-glazed-turnips-carrots-and-chestnuts |
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