Turnips are a root vegetable belonging to the cruciferous family, which also includes broccoli, cabbage, brussels sprouts, and kale. The turnip root is rich in vitamin C – a powerful antioxidant required by the body for the synthesis of collagen. Vitamin C also scavenges the body for harmful free radicals, prevents from cancer, fights inflammation and helps boost immunity. Turnips contain most of the B vitamins, including riboflavin, thiamin, niacin, folate and pantothenic acid. They are also a source of calcium, magnesium, and potassium.
The smaller (baby) turnips are quite delicious, tender and sweet and thus, great for eating raw in salads. Turnip greens have a mustard-like flavor and are also highly nutritious. They too can be added to salads or sautéed. Here is a recipe for a refreshingly crunchy and tangy turnip salad – great for warmer weather!
1 cup turnip root, shredded
1 cup Granny Smith apples, shredded
½ cup celery, diced
½ cup parsley, finely chopped
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
Sea salt and pepper, to taste
Combine all ingredients in a large bowl. Cover and marinate in the refrigerator overnight before serving chilled or at room temperature.