Turnip, which scientifically known as Brassica rapa, belongs to the Cruciferae family, a cousin to some other healthy favorites such as kale, collards, cabbage, and broccoli. Turnips are an ancient vegetable that is thought to have been cultivated almost 4,000 years ago in the Near East.
Turnip greens are an excellent source of vitamin K, vitamin A (in the form of beta-carotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin E, and vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron, and phosphorus. Additionally, they are a good source of vitamin B1, omega-3 fatty acids, niacin, and protein (whfoods.org).
Selection and storage
Turnip greens are usually available with their roots attached. Look for greens that are unblemished, crisp, and deep green in color.
If you have purchased turnip greens with roots attached, remove the greens from the root. Store the root and greens in separate plastic bags, removing as much of the air from the bags as possible. Store in the refrigerator where the greens should keep fresh for about four days.
Preparation and serving methods
Wash your zucchini thoroughly in cold, running water just before cooking. Sometimes the fruits may require a light scrub to remove prickles or dirt. Trim the neck and bases. Peeling of skin is not advised.
1) Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.
2) Roasted Turnips with Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.
3) Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.
4) Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.