Turnips

Nutritional Facts:

• Good source of vitamin C, potassium, and calcium
• Greens are an excellent source of vitamins A, C, B complex, and the minerals potassium, magnesium, and calcium.
• Believed to prevent cancer

Cooking Tips:

• Scrub turnips with a stiff-bristled vegetable brush. No need to peel – simply trim away damaged areas.
• Turnips can be eaten raw – like carrots. Slice or create turnip sticks and add to a veggie tray.
• Grate raw into salads or slaw
• Boil ½-1 inch thick turnip slices or cubes 9-10 minutes; boil small whole turnips 15-10 minutes
• Bake turnips alone for 35-45 minutes at 350 degrees, basted with butter or oil, or bake along with other seasonal roots.
• Can be used like potatoes (alongside a roast, mashed, in stews or soups, etc.)
• Greens can be prepared like any other greens.

My friend, Jen Montgomery, of Blackberry Meadows Farm posted this recipe in her last newsletter. It looked so good, I had to steal it. So...here it is. Enjoy!

White Baby Turnips with Maple Sauce
1 bunch white salad turnips
butter for sautéing
salt (to taste)
real Maple Syrup

Remove the greens from the turnips. Wash and cut turnips into bite-size pieces and add to a pot of boiling water. Cook until almost tender. Remove turnips from boiling water, drain and toss directly into a well oiled hot skillet. Saute for a few minutes (until tender), remove from the pan and drizzle with maple syrup and lightly salt. Serve warm.
Recipe by Jen Montgomery, Blackberry Meadows Farm