Article by: Beth Blessing
Turnips belong to the Brassica family, which includes cabbage, broccoli, kale, and Brussels sprouts. They are a root vegetable that is native to Europe, and thrive in cooler temperatures. The small, tender varieties are the most common turnip to be found on the menu, being less bitter and healthier to eat than the larger varieties.
This week’s turnips are the baby white variety with beautiful, edible greens. They are coming from our friends at Coke Family Farm. The white turnip is tender, crisp and has a thin skin that doesn’t need to be peeled. They are delicious in soups and stews, and as a puree, braised, or roasted. The nutrient packed greens are used much the same as spinach; raw and added to salads, sautéed, or creamed.
Like all vegetables, turnips are very low in saturated fat and cholesterol. They are a good source of vitamin B6, folate, calcium, potassium, and copper. A very good source of dietary fiber, vitamin C, and manganese. The turnip greens are a super food and packed with nutrients. They are a good source of protein, thiamin, riboflavin, pantothenic acid, iron, and phosphorus. Turnip greens are a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, vitamin B6, folate, calcium, magnesium, potassium, copper, and manganese.
Turnips go well with cream and coconut milk; coriander, nutmeg, turmeric, parsley, or thyme; bacon or roasted and braised meats; salty cheeses such as Parmesan; other root vegetables or mushrooms; honey, sherry, or lemon.
Try turnips in these recipes: