Turnips are not high on our grocery shopping list. But since our weekly organic fruits and vegetables boxes arrive with different foods we would normally not buy, we tried this recipe.
Turnips are full of antioxidant and anti-inflammatory nutrients.
Turnips are full of antioxidant and anti-inflammatory nutrients.
Choose turnips with their leaves: the white roots have excellent source of vitamins C, E, K and fiber, but the soft green leaves are healthier. The roots will keep for several weeks, but the leaves should be used within a few days.
An Asian-Style
serves 4
2 1/2 lbs. (1 kg) small white turnips with tops
3 Tbs. (45 ml) white miso*
1 1/4 cups (300 ml) water
1 Tbs. sake or white wine
2 Tbs. (30 ml) minced lemon grass
1 tsp. (5 ml) toasted sesame oil
1 Tbs. (15 ml) chopped cilantro or parsley
1. Trim turnips and cut in half. Discard stems, chop greens, set aside.
2. Combine turnips, miso, water, sake or white wine, and lemon grass in a saucepan. Bring to a boil.
3. Reduce heat and simmer 10-15 minutes.
4. Add turnip green, return to boil, cook uncovered until liquid is reduced, about 5 minutes.
5. Transfer to a serving dish, drizzle sesame oil, and sprinkle with cilantro or parsley.
Sever with other Asian dishes.
*Read the ingredients, because some miso are made from gluten.
Substitute: mixture of garlic, mustard, little salt and little lemon juice
Substitute: mixture of garlic, mustard, little salt and little lemon juice
