• Nutrition facts :

Turnips sometimes go unnoticed despite their versatile nature and the multitude of health benefits they possess. The turnip is a great source of minerals, antioxidants, and dietary fiber. They improve bone health, protect your heart, and prevent cancer. They also reduce inflammation and optimize digestion. Additionally, turnips regulate metabolism, increase circulation, and boost the immune system. —Impressive!

  • How to pick ’em and how to store ’em :

While selecting, look for the ones that are smaller in size, with a heavy skin, no brown or unhealthy looking spots, and with lush, green tops. They can be placed in plastic bags and stored in the refrigerator for up to a week, sometimes more. Both the root and the greens of turnips are used in cooking. Despite being slightly bland in taste, they have plenty of uses in the kitchen.

  • How to clean ’em and how to cook ’em : 

Before cooking or serving turnips, wash them under running water and scrub them thoroughly with a brush to remove any dirt or fungicide residues. Peeling them and cutting away their greens is optional.

Turnips can be cooked in many ways and can be added to soups and salads, among other recipes. Two simple ways to prepare turnips:

Salads: Young or baby turnips which are often harvested at an early stage are delicate and sweet in taste. They make an excellent ingredient when added raw in a vegetable salad along with cabbage, carrot, and beetroot. As they grow larger in size, turnips tend to have a more pronounced, woody taste, hence are not always preferred in salad preparations.

Stew: When diced into cubes, turnips can be a great addition to a piping hot vegetable stew with potatoes, carrots, shallots, and kohlrabi. The variants can be chicken, beef, and lamb stews. In fact, their top greens can be used along with other vegetables and greens to cook various soups and curries.

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