While the turnip is still less well known than other root vegetables, it is gaining popularity, and is showing up in more and more American recipes. This is primarily due to a change in diet over the last few decades. The turnip is a member of the Brassica family, which includes the cabbage, broccoli, cauliflower and Brussels sprouts. Turnips are the second largest vegetable in the world, after the potato.
Turnips have been enjoyed in many cultures for centuries. In fact, they are the second most popular root vegetable in the United States. Turnip greens are rich in iron, dietary fiber and vitamins A and C. But be sure to wash them thoroughly before eating!
It’s no secret that the root vegetable turnip is an essential part of a healthy diet. Some claim that turnips are good for weight loss, others that turnip roots are good for hair, nails and skin. But what about turnips as a healthy meal ingredient, or turnip recipes? Here’s the lowdown on turnips, how to grow them and how to use them in cooking.
A Quick Look
The turnip is a taproot, which is a kind of root vegetable that grows down into the ground. The turnip, like other taproots, is a hardy vegetable that can thrive in a variety of climates. Turnips, on the other hand, like cold conditions and taste best after a little frost. As a result, the turnip season in North America occurs between the middle of the autumn and the beginning of the spring. The color pattern on the turnip is intriguing since it has been dip-dyed. This is because the top of the root often pokes above earth, while the bottom part stays buried. The surface will become pale green or a flushing purple in the sunshine, but the subsurface will remain pale and white. Turnips, like many other vegetables, have a low calorie content in relation to their bulk. It is a rich source of vitamin C when eaten fresh.
The turnip is a taproot, which is a root vegetable that grows downward into the soil and serves as a nutrition storage for the plant above it. Carrots, parsnips, radishes, and beets are examples of taproots.
The turnip, like other taproots, is a hardy vegetable that can withstand a wide variety of temperatures. The earth insulates and shields it from harsh circumstances since its bulbous body develops underground. Turnips, on the other hand, like cold conditions and taste best after a little frost.
The color pattern on the turnip is intriguing since it has been dip-dyed. This is because the top of the root often pokes above earth, while the bottom part stays buried. The surface will become pale green or a flushing purple in the sunshine, but the subsurface will remain white.
Turnips are members of the Brassica family, which includes cabbage, rutabaga, and radish, and have many of the same taste notes. It has a refreshing, somewhat sweet flavor with a subtle bitterness when correctly made.
It smells like something you’d blame on the dog if it’s overdone.
Turnips are affectionately known as “neeps” in certain areas of the United Kingdom.
Turnips are usually spherical and bulbous, although they may also be lengthy and elongated, like a thick carrot. The turnip’s base tapers into a little tail-like root, while the tip is topped with a cluster of edible leafy stems, but these are frequently removed.
A turnip bulb’s upper half is colored. It may be a blushing purple or a light green. The turnip is crisp and white on the inside, with a little sweet, slightly bitter flavor that reminds me of raw cabbage.
Cooked turnips are excellent, especially when roasted, and under the proper circumstances (high heat and oil), they will caramelize somewhat, bringing forth their inherent sweetness.
36 calories, 1.2 grams of protein, 0.1 grams of fat, 8.4 grams of carbs, 2.3 grams of fiber, and 4.9 grams of sugar are found in one cup of diced raw turnips (approximately 130 grams). Turnips are an excellent source of vitamin C when eaten uncooked.
Turnips may be found at most grocery shops and fruit and vegetable markets, especially when they are in season, which in North America is between the middle of the autumn and the beginning of the spring.
Choose turnips that are tiny and hefty for their size when choosing them. Turnips that are larger and paler in color are more woody and flavorless. If the leaves are still connected, they should be springy and fresh-looking, rather than withered or browning.
If you buy turnips with their green tops still attached, cut them off and store them separately since the tops will suck water from the bulb and make it less crisp.
Cut the stems off the tops and store them in a glass of water in the refrigerator for up to four days. Wrap the bulbs in plastic and keep them in the refrigerator for two to three weeks.
Turnip greens and bulbs may be stored in the refrigerator for three to four days after cooked.
Both turnip greens and bulbs may be frozen as an alternative. Blanch them first in boiling water, then freeze them for up to six months in an airtight container.
Young, fresh turnips may be eaten raw, and when shredded or thinly sliced and tossed into a salad, they’re very delicious.
Turnips, on the other hand, are typically fried before being consumed. Steamed, boiled, stir-fried, or roasted are all options.
Turnips may be roasted to bring out their natural sweetness, so if you’re hesitant to try this veggie, try it this way:
Preheat the oven to 425 degrees Fahrenheit before beginning. Turnips should be washed and sliced into half-inch wedges before being tossed in a large quantity of olive oil. Sprinkle the wedges with nutmeg and a pinch of salt on a parchment-lined baking sheet, and roast for approximately 30 minutes, turning halfway through to achieve uniform browning. When the turnips are golden on the exterior and soft on the inside, they are ready to eat. Serve with a sprinkling of parmesan cheese on top for added indulgence.
MINESTRONE SOUP WITH LEMONY PARSLEY PESTO, A SLIGHTLY UNTRADITIONAL RECIPE
Minestrone soup does not have a “official” recipe. Instead, it’s more of a technique for making a substantial soup by combining whatever veggies are in season with noodles and beans. Chickpeas are used instead of typical romano beans in this variation, which is topped with a fresh parsley pesto.
Extra virgin olive oil is used in the soup. 3 tbsp diced onion 1 garlic clove, roughly chopped 4 cherry tomatoes, 4 cloves 2 turnips, peeled and sliced into 1 cup celery stalks, chopped “ice cubes 2 cups butternut squash, skinned and seeded, cut into 1 inch cubes “ice cubes 2 tablespoons bay leaves (optional) 3 quarts vegetable or chicken stock 6 cups drained and rinsed chickpeas (yields about 3 cups chickpeas) 1 can (28 oz) (796 ml) cooked al dente dry pasta (shells, rotini, penne, or radiatore all work nicely) 8 ounces (227 g) To taste, season with sea salt and freshly ground pepper. pesto: parsley leaves, gently packed 2 cups zested and juiced lemon 1 garlic clove (chopped coarsely) 2 grated parmesan cheese cloves a half-cup of extra-virgin olive oil a half cup of salt a quarter teaspoon of spicy pepper flakes (optional) a quarter teaspoon
Time to Prepare: 55 minutes Time to prepare: 20 minutes Approximately 6–8 servings
To make the soup, use the following ingredients.
In a large saucepan over medium-high heat, pour in the olive oil. Cook, stirring occasionally, until the onions and garlic are aromatic and tender, approximately 5-7 minutes. Cook, stirring occasionally, until the tomatoes begin to blister and break apart, approximately 5 minutes. Cook, stirring periodically, for another 5 minutes after adding the celery.
Bring the liquid to a simmer with the diced turnip, butternut squash, bay leaves, broth, and chickpeas. Cook for 15 minutes, covered, or until the turnip and squash are soft but not falling apart.
While the soup is boiling, prepare the pasta (to al dente according to package instructions) and the Lemony Parsley Pesto (see recipe below).
After the soup has finished simmering and the pasta has been cooked, drain the pasta and add it to the soup. To mix, stir everything together.
Season with salt and pepper to taste, then divide into separate bowls. Serve immediately with a dollop of parsley pesto on top.
To make the pesto, combine the following ingredients.
In a blender or food processor, combine all ingredients and process until a largely smooth but somewhat grainy mixture emerges. Set aside and use as a garnish on top of soup.
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Foods That Are Related
Turnips are one of the main root vegetables that can be eaten in the fall or winter. They are a great source of nutrition and are a great source of calcium, potassium, vitamin C and iron. They are a perfect food to add to many dishes. If you are on a low carb diet, you can add turnips to your breakfast dishes. If you want to increase your vitamin C and iron intake in your diet, turnips are great. You can eat turnips as a side dish or use them as a main vegetable in a recipe. They are a perfect addition to any meal.. Read more about roasted turnip recipes and let us know what you think.
Frequently Asked Questions
What can I do with turnips?
Turnips are a type of root vegetable that can be eaten raw or cooked. They are also used in some dishes as a substitute for potatoes.
How do you get the bitterness out of turnips?
To get the bitterness out of turnips, you can boil them in a pot of water for about 10 minutes.
Do you need to peel turnips?
No, you do not need to peel turnips.
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