Tips, Tricks, & a Recipe
By Leanne Ely, C.N.C
Vegetables we don’t often take seriously when grocery shopping are turnips. We always see them sitting in the produce department, purple and white with a plummet of green leaves atop their head. It’s time to stop overlooking turnips and get tuned in to their benefits. Turnips are full of vitamin C and are an extremely versatile veggie. They have a mild, almost sweet, taste that allows them to be used all kinds of dishes – either raw, or cooked!
You can add a handful of chopped turnips to almost all of your different salads: chicken salad, tuna salad, apple fruit salad, etc. They’re crispy and sweet and they adopt other flavors they’re surrounded with.
Here’s a TIP:
Turnips have a similar quality as carrots: they’re sweet and can be easily added to most stews and soups. They also take just about as long to cook as carrots, but be careful! Even though carrots will become sweeter the longer they’re cooked, turnips will lose their sweetness when over-cooked.
Here’s Today’s TRICK:
Always avoid soft spots or scars – the same routine for any veggie or fruit. Choose turnips that are small or medium-sized, firm to touch, and have fresh leafy green tops (and yes, you can eat the greens!).
And your RECIPE
6 medium turnips, peeled and cubed
1 cup water*
1 egg, beaten
1/8 cup raw honey
3 tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
In a large saucepan place turnips, cover with *water, bring to a boil, reduce heat and cook on simmer for about 15 minutes until turnips are fork tender, drain. Add egg, honey, oil, salt and mix well. Place in a prepared 1 quart casserole dish, sprinkle top with cinnamon, cover and bake for 20 to 25 minutes in a 350 degree oven.