They may not be viewed as the sexiest of vegetables, but the humble turnip is a wonderful winter staple and makes a terrific accompaniment – and substitute – for potatoes. But don’t fret, because even if you’re reading this in the Southern Hemisphere, where summer’s in full swing, you should still be able to get hold of turnips as they grow all year round. They simply tend to be nicer to eat either early summer of towards the end of the year .
Turnips have sustained us for centuries, and are thought to have originated in Northern Europe around 2,000 BC. In fact rumour has it that they were one of the first vegetables to be cultivated. They become a key source of nutrition for the Romans and a staple across Europe before the potato came on the scene.
Nutritonally, turnips are full of vitamin C, which makes them a perfect winter food. They are also a good source of phosphorus and fibre. What’s more, with vitamin B6, calcium, manganese and potassium, you can see just how good they are for you. The even contain indoles, which helps the body generate a number of beneficial enzymes.
When buying turnips, look for a smooth undamaged texture, and go for the smaller varieties as they tend to be sweeter and more tender.
Turnip Curry
5tbsp Oil
1 portion Fennel seeds
2 lb Turnip, sliced into 1″ strip
2tsp Salt
1/2tsp Turmeric
1 1/4tsp Cumin, ground
1 cup of water
1/4tsp Red chilli, crushed
2 1/2tbsp Cilantro, chopped
Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds and turnip strips. Fry, stirring, for 2 to 4mins over medium heat. Add salt, turmeric and cumin and mix well. Cover and cook gently over low heat for 10mins, the turnip should be soft. Uncover and drain off any excess oil. Add water, stirring and cook over medium heat for 3mins. Remove from heat and sprinkle in the crushed chillis and cilantro. Serve with rice & bread.
Click here for the eattheseasons website, where you find more about what’s in season.