Rich in minerals and fibers, this root vegetable also contains a good dose of vitamin C. Enough to spend a winter in great shape and better resist viruses.
Choose and store the turnip
Low in calories, turnips are a good slimming asset to lighten slightly rich dishes such as stew or navarin.
It gives flavor without losing flavor.
- Choose them firm and smooth, without stains and with a slight odor, neither pungent nor strong. Avoid large turnips as they are often hard and hollow.
- Keep them packed in a perforated bag for 3-4 days in the bottom of the fridge.
- Peel the winter turnipsbecause their skin is thicker.
Find our article in video:
In video: We eat in season… the turnip!
How to cook turnip?
- Mashed, add a cheese of character such as cantal or toasted hazelnuts.
- In accompaniment meat – pork, beef or veal – or fish, such as salmon or sole.
- With seasonal vegetables like parsnip, Jerusalem artichoke or rutabagas, for an old-fashioned compote.
- Sweet / savory. Cook the turnips in a pan or in a wok in a little butter. You can also add honey or
maple syrup to caramelize them. To taste with a duck breast.
- For a baby. Pair it with a more substantial vegetable like parsnip, for a puree that will appeal to babies from 8 months old.
Mom’s tip
To sweeten the taste of the turnip, I add the sweet potato to the mash and put an egg mimosa on top. My daughter loves it! “
Chloe, mother of Lou, 3 years old.