Turnip is often considered as one of the popular staple root vegetables along with potato and beetroot. Therefore when trying to find out how to prepare turnip, it was surprising to learn that the turnip actually is more closely associated with broccoli, kale, arugula and even Brussels sprouts.
It is a beautiful, photogenic vegetable with a medium sized bulb of off-white color with a lavender top to accent it.
Turnips is low in calories, low in sodium and low in carbohydrates. You can enjoy them as an uncooked vegetable to top your salad greens or cook them into a soup. Turnip is high in protein, fiber, calcium, magnesium plus minerals. A multitudes of vitamins, including Vitamin C makes it a good, sensible, snacking vegetable.
I made a miso soup using turnips and tofu as its main ingredients and enjoyed it with nori (dried seaweeds) sprinkled on top. Delicious!
Aloha -- Cathi