Pre-1880.(45-65 days) This turnip is a longtime favourite of both home and market growers. Roots are purplish red above ground and white below (as the name indicates), and are fine-grained and mild-flavoured. Best harvested at 3-4” in diameter stays sweet even if larger. Stores well.
Makes 6 x 125 ml servings
6 small white turnips (about 9-10 cm or 3-4 inches each) - about 3 cups
1 Tbsp (15 ml) olive oil, extra virgin - I used organic Silver Leaf Extra Native Olive Oil*
1 Tbsp (30 ml) lemon juice - I used organic Italian Volcano Lemon Juice*
1 Tbsp (15 ml) fresh garden thyme, or more, off the stem
1/2 tsp (2.5 ml) black pepper, freshly ground
* you can buy these organic foods from Gypsy Wholefoods Warehouse out of Burke's Falls. There is a link to their phone number on the right hand side of my blog where I show local food talent. Email for a price list - email@example.com
1. Wash turnips and cut into cubes or wedges. I only pare off rough spots. The small ones don't need to be peeled.
2. Toss with remaining ingredients and bake in 350'F oven for 30 minutes or until tender.
I also roast the turnips the same way mixed with garden garlic, onions and kale. I add the kale during the last 15 minutes of baking. This is the best way to get my teenagers to eat kale as they are not yet very fond of it!
NUTRITION FACTS (per 125 ml/70 g serving): 40 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 5 g carbohydrate, 1 g fibre, 3 g sugar, 1 g protein. % Daily Values (based on a 2000 calorie diet) are 0% vitamin A, 25% vitamin C, 2% each calcium and iron.
© Nancy Guppy, RD, MHSc
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