I remember my first encounter with turnips. Molly wouldn’t eat her mashed turnips, so Mrs. McIntire fried them up with sugar, butter, and cinnamon, and I thought they sounded heavenly.
Well, after my encounter at age seven or so, I forget about turnips. But turnips are a wonderful vegetable. This purple-topped veggie has a light, sweet taste that make them perfect in soups, stews, salad, or even … as Mrs. M did, mashed.
- Turnips are a wonderful source of vitamin C.
- Look for small, heavy turnips that are firm.
- Turnip greens should be removed before storing in a cool, dark place.
- Wash and dry the greens, then store in a sealed plastic bag in the refrigerator for up to three days.
- Smaller turnips can be simply cooked whole, while larger should be peeled and quartered or chopped before cooking.
We Southerners are well familiar with turnip greens, but here are a few ideas to include the root in your dinner.
- For mashed turnips, boil or steam them, then mash or puree.
- Cubed turnips are also great in a sautee with other veggies.
- Chop turnips and include in a soup, stew, or add crunch to salads.
- Double the turnip flavor by tossing a salad of the greens and julienned turnips.
And just for fun, which American Girl were you?