Turnips have a lowly reputation as being a rotating cover crop for corn and soybeans, as well as a livestock food. Turnips are tasty! Eaten raw in a salad, roasted in the oven, added to stews–turnips also add to our important daily intake of good calories. Rather than listing all of turnip’s nutritional attributes, check out this link http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2699/2 for a full description of why you should be eating turnips.
A new recipe I just ran across sounds absolutely delicious, and it’s going to be part of my supper tonight:
Turnips and Pears
Eileen Droescher
1 lb. turnips
3 pears
unsalted butter
1 onion, peeled and sliced thinly
2/3 cup walnuts, halves
salt and pepper, to taste
1/2 lemon
fresh chopped parsley
Cut turnip in half, then into 1/4 inch thick slices. Cut
pears in half, core and cut into 1/4 inch thick slices. Saute turnips in butter
until tender and crisp. Add pears and onions. Cook while stirring mixture for
about 3 minutes. Add walnuts. Cook for 2 minutes. Season with salt and pepper.
Squeeze lemon over mixture and sprinkle with parsley.
Wild Things Farm 