Turnips: not pretty, but good to eat


 

You could probably go your whole life without ever eating a turnip and maybe you wouldnt miss them if you never ate one. But actually, they're good for you and they can be pretty tasty, if you make a little effort to find good ones.

That's often the hardest part, of course. I prefer Japanese turnips, which are small and white and crunchy and can primarily be found (surprise) at Japanese markets. In summer, some of the local farms grow and sell them. Sliced and raw, they are an excellent addition to salads. They can also be a salad on their own, dressed with some soy sauce and a squirt of lemon juice.

Around here, as a general rule, you find the little purple and white turnips, often sold in a plastic bag with other "stew and soup vegetables. Usually the greens have been cut off and new greens have begun to sprout in their place.

They're fine, however.

Just trim the skin off, cut them in quarters and drop them in chicken soup or a hearty winter stew.

Why bother? They're a good wintertime source of Vitamin C. They have a lot of fiber. And they're a source of lutein, which helps prevent cataracts from forming in your eyes and can help stop the onset of macular degeneration (for more on these threats to eye health, see the story on this page by Judith Linscott).

Lutein also helps prevent or slow the thickening of the arteries, which can lead to heart disease.

Large waxy yellow rutabagas are sometimes confused with their smaller, crunchier turnip cousins. Rutabagas provide the same nutritional benefits as turnips, and can also be used in stews, but they are a little blander and mushier.

To take advantage of the crunch and the sharp taste of fresh turnips, try roasting them, as in this recipe adapted from Cooking Light magazine.

 


Roasted turnips, sweet potatoes

and apples


Serves four as a side dish

 

2 cups peeled and diced turnip

2 cups peeled and diced sweet potato

1 1/2 cups peeled and diced apple (preferably something tart, such as a Granny Smith)

1/2 cup dried cranberries

1/4 cup maple syrup

1 teaspoon fresh lemon juice

2 tablespoons butter, cut into small pieces

 

Preheat oven to 375 degrees. Lightly coat a baking dish with some of the butter, combine all ingredients and mix and top with the remaining butter. Bake for 20 to 30 minutes until all the root vegetables are tender.

 

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