Turnips

With our Thanksgiving fresh in my mind, I’m reminded of a vegetable that we don’t include in our weekly rotation of vegetables very often.  It is often served at holidays along with the festive roast turkey dinner.  I never would have thought that this rarely eaten vegetable would be so good for you.  Time to start adding it to your regular rotation of veggies.

Turnips, also know as rutabaga, are a root vegetable related to broccoli and Brussels sprouts, arugula and kale.  A cruciferous vegetable  rich with antioxidants is very low in calories.  Turnip has a unique taste unlike any other vegetable I’ve ever tasted.

Some benefits of adding turnip to your diet more often then just Thanksgiving or Christmas are many.  I will list them here:

Benefits of including TURNIPS in your diet:

  • digestive support in that turnips are high fiber and help absorb water in the instestines helping with regularity
  • Turnip contains dietary nitrates supplying vascular benefits ie., reducing blood pressure
  • Cruciferous vegetables are known to help lower risk of developing cancer.
  • Turnips add bulk to your diet making you feel full quicker and it’s a low calorie food.
  • Turnips help to keep blood sugar in check

Nutritionally speaking, one cup of cooked turnip breaks down to 34 calories, 1 gram of protein, no fat, about 8 grams of carbohydrates, 3 grams of fiber and includes calcium, iron, magnesium, phosphorus, Vitamin K, sodium, zinc, folate and Vitamin C.

In my household growing up we experienced boiled and then mashed turnips along side of our holiday meal.  There are so many simple ways to cook turnips and eat them more often throughout the year.

GLAZED TURNIPS:  (organic if you can find them)

– 2 pounds of turnip peeled and chunked into 2” pieces

– 1 1/2 cups water

– 2 tbsp Earth Balance butter, or whatever butter you like to use

– 1 tbsp of your favorite sugar…I use coconut sugar

– 1/2 tsp salt

Arrange turnip pieces in a pan with the water.   Boil over medium heat covered.  Stir occasionally for about 10 minutes.  Then boil uncovered, stirring for about 10 minutes more.  Then add the butter, salt and sugar to the pan.  Sauté for about 5 minutes.  At the end of cooking add a little bit of water, (2 tbsp) to coat the turnip with the glaze that has formed from the sauté.   This recipe will help cut the bitterness of the turnip adding a touch of sweetness to the mix.

Add turnips to your veggie rotation.  It’s good for you.  Google it and you will find many different ways to make it interesting.

 

 

 

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