The humble Turnip (Brassica rapa L.) are among the most commonly grown and widely adapted root crops. They belong within the broad Brassicaceae family which are cruciferous vegetables along with broccoli, collards, kale, and Brussels sprouts.
Turnips grow wild in Siberia. The ancient Greeks and Romans prized them highly. Turnip was a staple crop for numerous civilizations before the ubiquitous potato became popular. Turnips resemble potatoes in texture and appearance.
Turnips are usually creamy white in colour, with tinges of purple, green or even red.
The turnip bulb is rich in minerals and vitamins, especially folate, riboflavin, and niacin. They are high in vitamin C, which is a powerful antioxidant and acts an anti-inflammatory.
These vegetables also contain a lot of lutein, vitamin B9 (folate), and E. Turnip bulbs are rich in potassium, magnesium, phosphor, calcium iron, and dietary fibre.
To select a turnip, look for a smooth skin. They should feel firm and heavy with crisp green tops. Check for a sweet aroma. Turnips can be eaten raw, or they can be roasted in the oven, boiled, fried, steamed, mashed, or add them to soups, stews, and other dishes.
The leafy greens of the turnip are also edible, they are a good source of vitamin C, vitamin K, vitamin A, folate, calcium carotenoid, xanthin, and lutein.
They are also a very good source of B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid, and thiamin. Use the greens for cooking or in a salad.
Turnip Chips With Bush Food Flavours
Enjoy baked turnip chips as a health snack infused with Australian Bush food flavours at your next party.
2 large turnips skin peeled
¼ teaspoon salt bush
½ teaspoon native thyme
1/4 teaspoon pepper berry
3 tablespoons olive oil
1/2 teaspoon sea salt (optional)
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Irene Vervliet – Naturopathic Doctor
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