The Most Overlooked Vegetable

The lowly turnip.  It's kind of gotten a bad wrap over the years.  I think it is the most overlooked vegetable at the Farm Stand.  

It's time to elevate it to the top of the list!!

The turnip is one of those "two-fer" vegetables meaning that you get two veggies in one.  

First, there are the greens.  These greens are packed with vitamins K, A, C, and B-complex.  They are very versatile.  They can be added to salads, stir-fries, or sauted with a little olive oil.  Use it as you would spinach or other leafy greens. 

Then there is the root.  Raw - they are a great addition to a veggie platter when cut into matchsticks.  You can also boil, steam, or roast them (see my Balsamic Roasted Turnip recipe below).  The turnip root is high in Vitamin C and we can all use a little extra of that!

When you bring your turnips home, it is important to remove the greens before you put them in the refrigerator.  Store the greens by wrapping them in a damp paper towel or put them into a plastic bag.  Place them in the crisper drawer of your refrigerator.  When your ready to use them, give them a quick rinse and shake off the excess water.  If you have a salad spinner, this is an excellent time to use it.  

For the root, trim off the top and the tail.  Remove any dirt with your veggie scrubber or brush and store just like any other root vegetable in your refrigerator.  Turnips do not need to be peeled - just remove any damaged areas before storing. 

Turnips are usually available in the Spring and Fall when the growing temperatures are on the cooler side.  So the next time you are at the Farm Stand, give turnips a try.  

Here is an easy recipe to get you started:

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Balsamic Roasted Turnips

1. Preheat oven to 450°.  Cut the tops and bottoms from your turnips and discard.  Cut them into 1 inch pieces and add them to a medium size bowl.  Set aside.

2.  In a small bowl, whisk your olive oil, 1 Tablespoon balsamic vinegar, thyme, salt, and pepper.  Pour it over the turnips and toss to coat. 

3. Spread the turnips in a single layer on a greased baking sheet and cook for 15 minutes.  Stir and cook for 10 more minutes.

4.  Remove from oven and place in a serving bowl.  Stir in the snipped parsley and a light drizzle of balsamic vinegar.  Add a bit more salt and pepper if desired and serve.

Makes 4 servings