Turnips (who knew?)

 

Turnips are one of those poor ugly root veggies a lot of people don’t try.  They’re purple, for God’s sake. I grew up eating them as part of a winter medley of vegetables, but they were a little bitter and I wasn’t fond of them.

Now they’re a staple, peeled and sliced raw in veggie platters, and most of them are eaten … by me, still.  The turnip needed a facelift so I began trying them in soups and stews.

They contribute to a flavorful, complex broth. The bitterness disappears and holds up better than potatoes. Turnips have starch, but unlike potatoes they pack a nutritional punch. And if you grow your own, the greens are edible, too.

They are low in calories and high in nutrients and fiber.  One medium turnip has 54% of daily vitamin C needs as well as 8% of manganese, 7% of potassium and 5% of vitamin B-6, Folate and Copper. It has just 34 calories, 8 grams of carbs and 1 gram of protein.

Cooked and mashed, turnips are also a good thickener alternative to flour or potato.