Turnips

A ‘buttery flavored’ baby turnip, sweet and tender. Bright red blushed shoulders stand out in the marketplace and its taste stands out on your plate. A fine turnip and a premium selection. If you’ve been afraid to try a turnips, or have been disappointed in the past by their flavor, this is the one to try.

Turnips are an ancient vegetable that is thought to have been cultivated almost 4,000 years ago in the Near East. Both the Greeks and Romans thought highly of the turnip and developed several new varieties.Turnips were introduced into North America by the early European settlers and colonists. They grew well in the South and became a popular food in the local cuisine of this region. Turnip greens became an integral part of Southern African-American food culture.

The turnip’s root is high in vitamin C. The turnip greens are a good source of vitamin A, folate, vitamin C, vitamin K, calcium. and lutein.

Simple Recipes:

Turnip roots:

Cut raw turnips into sticks for use with dips. Grate and use in salads or coleslaws

Trim the roots and stems to 1/2?, but there’s no need to cut the turnips farther than that. Place the turnips in an oven-proof baking dish and cover (foil works fine).

Bake whole turnips at 350 degrees until the turnips are softened, 30-45 minutes. Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you’re eating the turnips whole, or take it off.

Baked turnips can be chopped, sliced or diced.

For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.

Then, once they’re tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). Then you can play with them by using the baking method — for instance, layering in a casserole will require cooking at 350 degrees for approximately 25-30 minutes.

Turnips can also be roasted:
Cut turnips into quarters, sprinkle with a little extra-virgin olive oil, salt, pepper and other spices. Roast at 350 degrees for 30-45 minutes.

Turnip greens:

Steaming turnip greens for maximum nutrition and flavor. Fill the bottom of a steamer pot with 2 inches of water. While waiting for the water to come to a rapid boil, chop greens. Steam for 5 minutes and toss with  a dressing which includes 1 TBS lemon juice, 1 medium clove garlic (pressed or chopped), 3 TBS extra virgin olive oil salt, and black pepper to taste . Top with your favorite optional ingredients.

Serve healthy sautéed turnip greens seasoned with some tamari, lemon juice and cayenne pepper.