Turnips

The turnips we have this week are a variety call gilfeather which was originally bread by crossing a turnip with a rutabage.  Later in the year we will get salad turnips, also called Japanese turnips.  Salad turnips are harvested early in the growing season, resulting in a small tender turnip with a mild, sweet flavor. They differ from purple top turnips which stay in the ground longer and get stronger in flavor as they grown.  While you generally want to cook purple top turnips, salad turnips are very versatile and can be eaten raw or cooked.
Storage
Remove the greens (if they have them) immediately  and store in the refrigerator in a plastic bag.  Don’t throw away the greens though, they can be sautéed right along with the bulbs or used as you would spinach or other greens.  Turnips will last in the fridge for at least two weeks, but we recommend that you use them sooner to avoid bitter flavors.
Preparation
I generally don't peel turnips, but if you don't like the tougher skin or they are extra dirty you may want to peel them.  If not, you can just scrub away any remaining dirt and chop them up.

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6 Ways to Enjoy Turnips

1. Substitute half the potatoes in your favorite potato dish with turnips to add flavor and reduce calories. Prepare the turnips in the same manner you would prepare the potatoes.
2. Choose a healthier substitute. Cut the turnips into thin strips and bake in the oven with olive oil, garlic, salt, and pepper to make a healthier version of “French fries.”
3. Use raw turnips (sliced or grated) to add a crunchy texture and light flavor to sandwiches, salads or slaws.
4. Turbo charge your soups. Mince the turnips and toss them into soups  right before cooking , just as you would celery or onion, to add a new, rich flavor.
5. Mix it up. Try mashed turnips instead of potatoes as a lower calorie alternative. Bring the turnips to a boil and once cooked, mash them together with low-fat milk, salt, and pepper until they are slightly lumpy.
6. Go simple. For an easy on-the-go snack, pack sliced turnips with some of your favorite dips, such as hummus or low-fat dressing.

Roasted Turnips with Couscous

Ingredients

• 1 bunch salad turnips with greens
• 1 cup Israeli couscous
• 1 garlic clove, minced
• Pinch of red chili flakes (optional)
• 1/4 cup chopped red onion
• Juice of half a lemon
• 4-5 Tbsp. extra virgin olive oil
• Salt and pepper to taste

 Directions

1. Preheat oven to 425 degrees.
2. Remove the turnips from the greens and wash both well. Halve the turnips and finely chop the greens.
3. Toss the turnips with 1-2 Tbsp. olive oil, salt, pepper, and chili flakes.
4. Place turnips flat side down on a roasting pan and roast for 5-10 minutes until light brown.
5. Bring a pot of 3 cups of water to a boil and add couscous. Cook 8-10 minutes until tender, then drain.
6. Heat 1-2 Tbsp. olive oil in a pan and add the garlic, cooking until fragrant. Then toss in the chopped leaves, a pinch of salt, and pepper.
   Once wilted, combine the leaves with the chopped red onion, couscous, and turnips. Add lemon juice and 1 Tbsp of olive oil.

White Bean Hash

Ingredients

• 2 tbs olive oil
• 1 large turnip, peeled & diced
• 1 medium sweet potato, peeled & diced
• 1 red bell pepper, seeded & diced
• 2 teaspoons chili pepper
• 15- ounce can white beans, drained & rinsed
• 1 cup chopped kale
• 3 cloves garlic, peeled & minced
• 1 green onion, finely chopped
• Salt and pepper to taste

 Directions

1. In a large pan, heat the olive oil.
   
2. Add the turnips and sweet potatoes, salt and pepper. Cover with a lid and cook for 5- 8 minutes, stirring occasionally.
   
3. Add the bell pepper and cook 2 minutes longer
   
4. Add the chili pepper, white beans and kale. Cook, uncovered, until the kale is wilted.
   
5. Add the green onions and garlic, toss and serve.