No part of turnip is wasted because its roots, including the green tops – or what is commonly called as turnip greens – are all edible.
The Smaller the Roots, the Better the Greens
Misjudged, the top leafy portion of the turnip is an important food source. They are cooked much the same way spinach is cooked.
Turnip greens are usually sold separately. It’s because turnips with big roots – which is what people usually eat – have bitter leaves. Greens taste so much better when they’re still young and its roots are too small to be harvested.
While some varieties of turnips provide greens and roots like Purple Top and White Globe, some cultivars are grown precisely for the leaves alone. This includes Shogoin, Alltop and Toppers.
Turnip greens have low calories but rich in vitamins and minerals like Vitamins A, K, C, E, B, Calcium, Omega-3 fatty acids and many more.
Greens have been proven to help fight against heart and lung disease, some forms of cancer and rheumatoid arthritis.
How to Cook, Store Turnip Greens
A lot of people have no knowledge that turnip greens can be eaten and are digestible. Or if they do know, they have no idea how to cook or eat it.
The most common way of cooking greens is to steam or boil it. After thoroughly washing the leaves, it should be cooked in a covered pan with just the water clinging to its leaves, nothing more.
When it’s already tender, serve the turnip greens with melted butter and season it with salt and pepper. Aside from being a side dish, it can also be used as an additional ingredient to any casserole or vegetable dish.
If you want to store your turnip greens for use at a later time, just blanch it for a few minutes and pop them in your freezer.
The turnip is a healthy food source, from top to roots. Don’t waste it!
Tags: Using Turnips