Spring turnips are a wonderful, mildly sweet, cool, crunchy root vegetable that can be eaten like an apple! Or, made into salads, slaws, or added to a vegetable platter. As the weather warms and the turnips get bigger, and a bit less sweet, use them to make mashed turnips, or add them to your roasted root vegetable dish. And remember to keep your turnip tops--they are packed with nutrients, and can be used in your mashed turnips, or made into soups, or simply sautee them like spinach.
6 medium turnips, cut into 1 inch cubes
Turnip greens, coarsely chopped
3 medium potatoes, cut into 1 inch cubes
1 small onion, finely chopped
1 stick butter
Salt and pepper to taste
Boil turnips and potatoes until soft (not mushy)
While turnips and potatoes are cooking, cook onions in 1 tablespoon butter in a frying pan over medium heat until translucent
Add turnip greens to the boiling water for the last minute of cooking
Drain all of the water from the pot
Add remaining butter, onions, and salt and pepper to taste
- Serve immediately!
Vitamin C - keeps bones and teeth strong, helps rebuild tissues and blood
Calcium - builds strong bones and keeps them healthy
Folate - supports brain and nervous system functions and bolsters overall
cardiovascular health, red blood cell production, and reproductive health
Potassium - helps maintain blood pressure and regulate kidney health
Magnesium - enables energy production, maintains bone integrity and nervous
balance, and helps control inflammation and blood sugar levels
Did you know?
Turnips are a delicious and low calorie vegetable. But don’t throw out the tops! The green tops of the turnips contain several times more vitamins and nutrients than the bulb itself.