How to Cook Purple Turnips
A turnip may not be one of nature's prettiest faces. It does, however, have much to recommend it. A 1/2-cup serving of turnips has 15 percent of the daily recommended amount of vitamin C. It is also high in dietary fiber. Turnip greens have all the nutritional value of dark-green leafy vegetables. They are high in vitamin A and C, folate and dietary fiber. Sauteed turnips with spinach and raisins is a delicious way to enjoy turnips.
Heat the olive oil in the sauté pan. Mince the garlic and add it to the oil.
Cut the turnip into matchsticks. With the burner on medium-high, add the turnip and the raisins to the sauté pan. Stir and cook for one minute.
Add the lemon juice. Cover and cook for another three minutes.
Chop the spinach into small pieces. Add it to the sauté pan. Stir and cook until the spinach is wilted.
Sprinkle the turnips with salt, pepper and nutmeg. Serve.
Things You'll Need
- Sauté pan with a lid
- Mixing spoon
- 2 tbsp. olive oil
- 1 clove garlic
- 3 medium turnips
- 1/2 cup raisins
- 3 tbsp. fresh lemon juice
- 10 oz. fresh spinach
- Freshly ground nutmeg
- Salt and pepper
- Turnips can be cooked any way you cook carrots. Cut them into chunks and steam them in a steamer. Slice them and cook them in a little water on top of the stove. Cut them into matchsticks, toss them in olive oil, and roast them in a 425 degree oven. When you can insert a fork easily into the turnip, it's done.
- Don't throw away the greens. You can use them in this recipe to replace the spinach.
- Turnips can be eaten raw. Slice them into thin slices or into matchsticks and use them to top a salad.
- Avoid turnips larger than 3 inches in diameter. Turnips this large tend to be tough. Smaller turnips are sweeter and more tender.
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