Turnips

Spring, Fall

Health Benefits

The bulbs of turnips are exceptionally high in fiber as well as vitamins K, A, C, E, and B vitamins. Though they're nutritionally dense, they're also very low in calories. The tops of turnips are an excellent source of calcium, providing nearly 250 mg of calcium per cup of cooked greens.

History

Recipes to Try

How to Store

With a naturally long shelf life, keeping turnips cool in the refrigerator can help them last up to two weeks. For best preservation, remove the tops.

How to Prepare

Both the leaves of Turnips and the bulbs are edible. To prepare, separate the greens from the bulbs (it's okay to leave a short stub of the greens on the bulbs to please the eye.) The bulbs should be peeled and cooked unless you're working with Hakurai turnips. The greens can be washed, dried, and used in salads or soups.

Ways to Enjoy

Hakurai turnips, or Tokyo turnips, can be enjoyed without peeling or cooking unlike most other turnips. These can be grated into salads. All turnips are wonderful in a mash or gratin similar to potatoes. They can also be stewed, added to soups, or used in French cuisines.

Health Benefits

The bulbs of turnips are exceptionally high in fiber as well as vitamins K, A, C, E, and B vitamins. Though they're nutritionally dense, they're also very low in calories. The tops of turnips are an excellent source of calcium, providing nearly 250 mg of calcium per cup of cooked greens.

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