Turnips have been cultivated for nearly 4,000 years; Pliny the Elder from ancient Rome called the turnip one of the most important vegetables of his time. About 2000 years ago, the Romans used turnips to remove wrinkles and also as a treatment for frostbite, gout, measles, and arthritis.
The Dutch colony of Pennsylvania make a coleslaw by using turnips, as well as one with cabbage. Turnips were first planted in America (in Virginia) in 1609. The greens were probably served at the first Thanksgiving.
Turnips are a rich source of mineral potassium, vitamin A, vitamin C and folate. 1 cup of cooked turnip contains 44% of the recommended daily value of vitamin C.
Like other cruciferous veggies, they contain at least a dozen important cancer-fighting phytochemicals compounds such as glucosinolates that can fight cancer cells from spreading. Another important element is sulforaphane which helps the liver detoxify carcinogens and many other antioxidants.
Turnips, like cabbage, can be pickled through the process of fermentation and fermented turnips are called "saueruben.”
Turnips are wonderful sautéed or steamed as a side dish together with garlic (or our garlic curls), onion, olive oil and lemon. Turnip can be added to soups, stews and pasta or can be sliced and sautéed for burritos, stir fries or with pasta.
Root Vegetable Of Turnip: Main nutrients
