Spring Turnips selection from our Groundswell Community Farm Cookbook
Believe it or not, if you make a mixed veggie platter with slices of tender, all-white turnips, they will be the first to disappear and the most asked about item. Kids love them for being mild and slightly sweet. Or you can mix them half-and-half in your mashed potatoes. Good in soups, roasted or even stir fried, these are pretty versatile, yet we rarely get past slicing and devouring them raw.
Nutrients: Cooked, 1 cup diced– 35 calories, 4.1 g fiber, 8 g Carbohydrates, 34 mg Vitamin. C, 54 mg Calcium, 10.6 mg Magnesium, 48 mg Sodium, 291mg potassiumTurnip Slaw From Gardeners’ Community Cookbook 1 lb. small turnips, peeled and grated 1/2 lb. carrots, scrubbed and grated 1/2 bell pepper, seeded, very thinly sliced 3/4 cup very thinly sliced celery 1/2 cup finely chopped chives or scallions 1/4 t salt 1/4 cup cider vinegar Butterhead lettuce leaves (optional) 2/3 cup crumbled Roquefort or other blue cheese 1. Combine the turnips, carrots, bell pepper, celery, chives, salt, vinegar and . cup of water in a large bowl. Toss to mix and set aside to wilt slightly for 30 minutes. 2. Arrange the lettuce leaves if using, on individual plates or a serving platter. Toss the vegetables to mix again and mound on the lettuce leaves. Sprinkle the cheese over the top and serve.
Turnips are also lovely roasted and tossed with fresh pea pods and mint vinaigrette…check back soon for this and more recipes to come!