18 Aug Turnips
Turnips
OH MY GOSH!! We roasted up some turnips over the weekend, I have not had them since I was a kid and they delicious. 😀
It is a winter vegetable due to its preference for temperate conditions, so this is the perfect season to be getting them and fresh is always best from your local vegetable suppliers.
Holding within them lots of vitamin C; vitamin-C is a powerful water-soluble anti-oxidant required by the body for synthesis of collagen. It also helps the body scavenge harmful free radicals, prevents from cancers, inflammation, and helps boost immunity. Turnips also containing vitamin B6, calcium, magnesium, and protein and are a great source of anti-oxidants.
The greens are very rich in antioxidants like vitamin A, vitamin C, carotenoid, xanthin, and lutein. In addition, the leafy-tops are an excellent source of vitamin K.
Further, the fresh greens are also excellent sources of important minerals like calcium, copper, iron and manganese. Source: http://www.nutrition-and-you.com/turnips.html
Much like other root vegetables they can be raw, pickled, steamed, roasted, pureed and then added to casseroles, tagines, soups, salads or risottos.
Recipe Turnip and kale bake
Ingredients
- 85 grams butter; dairy free
- handful baby kale; chopped
- 1 clove Fresh garlic, peeled; finely chopped
- 1 tbsp fresh thyme leaf
- 1 large onion; finely chopped
- 1 1/2 kilo turnips, ; peeled and sliced
- 1/2 cup savory yeast
- 1 teaspoon mustard powder
Preparation
- Heat oven to 180C/fan 160C.
- Heat half the butter in an ovenproof frying pan.
- Add the kale with garlic and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden.
- Scoop the onions into a bowl, leaving the buttery juices in the pan.
- Off the heat, combine savory yeasts and mustard powder.
- Layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of savory yeast and mustard powder as well as some dots of butter between the layers.
- Season with a little salt and plenty of pepper as you go.
- Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife.
- Leave the cake to relax for 5 mins.
- Turn it upside down onto a plate or board, then cut into wedges and serve.
