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Plan to make sweet young turnip a welcome guest at the dinner table any time. With a sweet, delicious flavours root vegetables are higher in sugar than other veggies – a good selling point for children. Usually smaller than rutabagas and have a smooth, white skin with a hint of green. The root’s creamy white flesh is crisp textured and sharp flavoured when raw, which calms down when cooked. The white and yellow varieties have a somewhat sweet peppery taste, while the green and scarlet are slightly milder, (The scarlet variety is mildly sweet and is cooked with its thin skins intact.). The greens are not only edible , but also rich in vitamins and minerals.
HOW TO CHOOSE
Although compared to rutabagas, which benefit from the cold growing season, the best turnips are found in spring and fall, perhaps with their leafy green tops still attached.
If Blanched, they can be frozen and kept for longer stretches.
Cooking Tip Along with larger sized turnips comes a stronger flavour. By blanching the larger turnips in boiling water for approximately 5 minutes, the flavour is mellowed.
If a potato can do it, so can a turnip! They can be boiled, baked, braised in a stock, steamed, stir-fried, roasted, or microwave, but should not be overcooked, retaining some crunch to the vegetable. If that weren’t enough, turnips can also be pickled.
Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole turnips take about 30 minutes to cook.
Use either whole, unpeeled baby turnips or larger ones, peeled and cut into wedges. Then toss with olive oil, salt, and pepper, and place them on a baking sheet in a single layer. Roast at 375°F (190°C) until they are tender, about 35 to 45 minutes.
Place turnip cubes, with a few tablespoons (30 to 45mL) of water or stock in a covered microwave-safe casserole and cook on High for about 3 minutes. Then let stand for about 3 minutes before serving.
Containing diuretic properties, turnip is a vegetable high in vitamin C (3 times as much in turnip greens). Turnips are also a good source of calcium, phosphor and magnesium.
Turnip, 1 cup (135g) (raw, cubes)
Total Fat: 0.13g
*Excellent source of: Vitamin C (27.3mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.