Healthy vegetables: Winter root vegetables: the good old turnip

Healthy vegetables: Winter root vegetables: the good old turnip


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The good old turnip

The turnip with the sweet, fine-bitter taste has long been - wrongly - forgotten. In the past, the delicate tubers were the food base for the poorer population. During the First World War, people lived almost exclusively on turnips. Even jam and coffee substitutes were made from the root vegetables.

Thanks to its versatility in the kitchen, it has also become modern again. Traditionally, you can enjoy the root vegetables in a hearty stew with potatoes, carrots and smoked meat. But it is also a pleasure in a creamy soup, in the puree, in the casserole and on the tarte flambee. If you want to serve a light side dish with meat and fish, you can cook the beet cubed and only season with nutmeg. For vegetarian schnitzel, the tubers are cut into slices, pre-cooked, breaded with breadcrumbs and fried until crispy. Turnips can also be wonderfully combined with other winter vegetables such as potatoes, carrots, kohlrabi and celery.

Before preparation, the beet is thoroughly washed and peeled and the stalk cut off. Then, depending on the recipe, it can be cut or grated into slices, pens or cubes. The optimal cooking time is 30 to 40 minutes depending on the size. If the cooking times are too long, important nutrients are lost and the vegetables develop an unpleasant cabbage-like taste.

The turnip is a hybrid of turnips (Brassica rapa) and cabbage (Brassica oleracea). The ideal beet is rounded and weighs around 1.5 kg. For the kitchen, varieties with yellow meat are preferred, while white flesh varieties are mostly used as animal feed. The beet has a relatively high sugar content, which ensures the sweet taste. It also contains valuable protein, essential oils, potassium, calcium, magnesium and vitamins B1, B2 and C as well as beta-carotene.

Turnips can be found at the weekly market, in farm shops and in the well-stocked supermarket. When shopping, you should prefer smaller specimens with a smooth shell, since they usually taste more tender and fresh. After cutting, the meat should not be woody and should not have worm bites. The turnip stays fresh in the vegetable compartment of the refrigerator for a few days.
(Heike Kreutz, aid)

Author and source information


Video: Cold Weather Gardening: Root Vegetables Beets, Carrots, Radishes, Turnips and More!


Comments:

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  4. Wanahton

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