Today we will deal with a “humble” vegetable, turnip. A root, many people do not know how it is eaten, and even fewer use it in their cooking. Since ancient times, turnip was used the way we use potatoes today, as an accompaniment to all dishes.
There are many varieties, which differ in shape, color and size of the roots. The most famous, perhaps, in Greece are the long off-white roots, and the round, purple-red roots which have a size of a 5-20 cm. diameter.
It has a slightly spicy flavor and is one of the most nutritious gifts of nature; it gives a spicy, peppery taste in salads (where can be used fresh or cooked), in soups, mashed, etc. In Europe, the French use them too and really appreciate it. In Alsace – Lorraine turnip sauerkraut is a famous dish, especially in the city Colmar, which is flavored with cedar seeds and served with pork.
Turnip’s chemical composition includes vitamins, carbohydrates, minerals and especially a rare substance glukorafane, which is converted by the body to the antioxidant sulforaphane. Sulforaphane has strong anticancer and antidiabetic properties.
Glukorafane is located in virtually all types of cabbage, but in biologically significant quantities it is present only in turnip, broccoli and cauliflower. Turnip has high content of vitamin C, almost twice as oranges, lemons and cabbage. He is also a champion in ascorbic acid content.
Furthermore, turnips have vitamins A, B1, B2, B5, B3 (niacin), carotene, potassium, calcium, phosphorus, magnesium, iron, sodium, sulfur, manganese and a small amount of iodine.
They also contain a set of necessary minerals for the human body, which gives them healing properties. Turnips are effective against infections, skin diseases and bronchitis. They act preventively against cancer. Their high magnesium consistency helps bones to accumulate calcium.
Moreover, turnip cleans and heals gastric problems, gastritis, spastic colitis (constipation), and bowel problems. It has antiseptic and diuretic properties.
Dishes containing turnip are recommended for diabetics and obese people. Due to its low caloric value, it is considered a favorable food for weight loss.
Turnip helps to regulate metabolism and stimulate the activity of the gastrointestinal tract. The juice of fresh root is used as an expectorant and diuretic.
The recipe that I propose to you in order to include turnip in your diet, is light, fast and easy. It is a dip with yoghurt, chopped turnip and few other materials yet. Let’s have a look:
- 380 g. / 0.8 lb. Greek strained yoghurt, 2% fat
- 160 g./ 5.6 oz. turnip, grated
- 2 tbsp. Dijon mustard
- 1-2 tbsp. chopped chives
- salt and freshly ground white pepper
- In a bowl whisk all ingredients together.
- Add salt and freshly ground white pepper to taste.
- Cover and refrigerate for about 1 hour before serving.
- Keep refrigerated for approximately 5 days.
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