Some nutrition students at Mount Saint Vincent University have been helping us out with some research on the nutritional benefits of various local veggies. As part of their work, they’ve put together a short series on winter veggies, their nutritional benefits, and a recipe to enjoy them. Today: Turnip! (Stay tuned for Kale & Beets)…
With spring just around the corner it is time to get excited about the fabulous and local vegetables that this season has to offer. One exciting and less known or perhaps less popular vegetable is turnip. This delicious vegetable is jam packed with vitamins A, K, C and folate and can offer an extra pow with the role it plays in cataract and cardiovascular disease prevention.
Along with cataracts and cardiovascular disease, vitamin A is great for eye and skin health as well as for helping your body fight off infections. Vitamin K is important for blood clot formation as well as helping bone growth. Vitamin C helps heal wounds and keeps your teeth and gums healthy. Vitamin C is also very important for iron absorption and finally, folate helps in DNA synthesis and is particularly important in pregnant women to prevent neural tube defects.
One of my favorite ways to enjoy turnip is steamed as a side dish to my main meal or chopped up in a stew- it adds extra flavor and colour that your stew may need. Here is a great way to enjoy the benefits and flavor turnip has to offer on some of those colder mornings while we are still waiting for spring to arrive.
Quick Turnip Soup (from mrneep.co.uk)
1 large peeled, and finely grated turnip
2 pints of milk
1 onion, pureed
1 tbl spoon cornflour
2 tbl spoons of melted butter
Salt and pepper to season
Parsley to garnish
Heat the milk in a double boiler with the onion, add the flour and butter, which have been well blended, then the turnip and salt. Cook until the turnip is tender, or for about 10 minutes. Sprinkle chopped parsley over the soup just before serving.