Now that spring is finally here, it’s time to get excited about the fabulous local vegetables this season has to offer. One exciting and less known, or perhaps less popular vegetable is turnip. This delicious veggie 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 our favourite ways to enjoy turnip is steamed as a side dish to a main meal or chopped up in a stew – it adds extra flavor and colour that your stew may need. Here are two great ways to enjoy the benefits and flavour turnip has to offer, on some of these colder mornings while we’re still waiting for spring to arrive.
QUICK TURNIP SOUP
1 large peeled and finely grated turnip
2 pints of milk
1 onion, pureed
1 Tbsp cornflour
2 Tbsp 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.
From Treasured Recipes from Home by Kyla Pierik
3 cups turnips, cooked and mashed
3 Tbsp butter
2 eggs, beaten
3 Tbsp flour
1 Tbsp brown sugar
1⁄2 tsp salt
1⁄2 cup bread crumbs
sprinkle of paprika
Combine mashed turnip, butter and beaten eggs. Add dry ingredients and mix well. Pour into greased casserole dish. Top with bread crumbs. Sprinkle paprika on top. Bake at 375°F for 25 minutes. Serve.
Updated from posts originally published in 2011