Last weekend (Friday) I picked up turnips at the farmers’ market. I have never bought turnips because my dad hates them and I always assumed they were gross. It turns out they are only gross if you steam them too long and don’t season them (not what I did; I am assuming this is how he had them).
Turnips are a root (starch) but only have a third the calories of potatoes (36 calories in 1 cup – 130 grams). They have a ton of nutrients – vitamin C, fiber, folic acid, manganese, pantothenic acid, copper, thiamine, potassium, niacin, magnesium, vitamin B6 and E, and riboflavin.
These turnips happened to be pink! The farmer said they taste about the same as the white ones. She suggested I saute them in oil. So I did.
(For my original massaged kale recipe click here.)
Sauteed Turnips over Massaged Kale
Ingredients (serves 1)
- 1 large turnip
- peanut oil (<1 tablespoon)
- kale
- olive oil, salt, lemon juice, soy sauce, honey
- nooch (nutritional yeast)
Method
- Chop the turnip into bite sized pieces. Heat the peanut oil over high heat; add the turnips. Cook (stirring) for 4-5 minutes or until the turnips are tender.
- Massage your kale with olive oil and salt. Add lemon juice, soy sauce, and honey, to taste.
- Top the kale with the turnips and add a sprinkling of nutritional yeast.
While not big enough for a full meal, this was a perfect late afternoon snack. Voluminous and yummy.
Exercise of the day: Self’s Slim and Sleek, Fast! with Ellen Barrett (my favorite instructor). This is free from Netflix streaming. Ellen takes you through a quick warmup (3 minutes or so), then a ballet sequence, cardio, weights, and finally a cool down. It’s about 35 minutes total. When we started the ballet sequence I though that it would not be a good workout, but by the time we finished cardio I was sweating. Will definitely do this again. I also plan on walking home (1.4 miles) if it’s not raining.
Have you eaten turnips? How do you like to cook them?