TURNIPS TURNIPS

CHARACTERISTICS CHARACTERISTICS  Turnips are a root vegetable in the same family as broccoli, cauliflower,  Turnips are a root vegetable in the same family as broccoli, cauliflower, cabbage and rutabaga. The turnip root grows underground and is white cabbage and rutabaga. The turnip root grows underground and is white with a purple top. Turnip greens grow above ground. with a purple top. Turnip greens grow above ground.  Buy turnips during fall and winter when they are cheapest.  Buy turnips during fall and winter when they are cheapest.  1 cup of cooked turnip contains:  1 cup of cooked turnip contains:  44% of your recommended daily value of vitamin C to support a  44% of your recommended daily value of vitamin C to support a healthy immune system. healthy immune system.

PREPARE PREPARE Wash and scrub turnips before eating. Peel turnips if they are large, as the Wash and scrub turnips before eating. Peel turnips if they are large, as the peel may be bitter. The greens are edible and taste similar to mustard greens. peel may be bitter. The greens are edible and taste similar to mustard greens. Turnip roots can be eaten raw or cooked. Turnip roots can be eaten raw or cooked.

Try turnips: Try turnips:  Cooked and mashed, similar to potatoes  Cooked and mashed, similar to potatoes  Shredded and added to your favorite slaw  Shredded and added to your favorite slaw  Roasted with other root vegetables  Roasted with other root vegetables  Sautee or steam greens as an alternative to traditional cooked greens  Sautee or steam greens as an alternative to traditional cooked greens

STORE STORE Remove greens, wash, dry and store in a plastic bag or container in the Remove greens, wash, dry and store in a plastic bag or container in the refrigerator for up to 5 days. refrigerator for up to 5 days. Store whole, uncooked turnip roots in the refrigerator for 2-3 weeks. Store whole, uncooked turnip roots in the refrigerator for 2-3 weeks. To freeze: wash, peel if necessary and cut turnip roots into 1/2 inch cubes. To freeze: wash, peel if necessary and cut turnip roots into 1/2 inch cubes. Cook in boiling water for 2 minutes, place in cold water, and freeze in a bag or Cook in boiling water for 2 minutes, place in cold water, and freeze in a bag or container for up to 1 year. container for up to 1 year.

chicagosfoodbank.org 773-247-FOOD chicagosfoodbank.org 773-247-FOOD Mashed Turnips and Potatoes Mashed Turnips and Potatoes

Serves: 10 Serves: 10 Prep: 20 minutes | Cook: 25 minutes Prep: 20 minutes | Cook: 25 minutes

Ingredients Ingredients  3 medium russet or Yukon gold  3 medium russet or Yukon gold potatoes (2 pounds), peeled and cut potatoes (2 pounds), peeled and cut into 1-inch pieces into 1-inch pieces  3-4 medium turnips (1 pound)  3-4 medium turnips (1 pound)  1/4 teaspoon dried thyme (optional)  1/4 teaspoon dried thyme (optional)  2 teaspoons olive or canola oil  2 teaspoons olive or canola oil  1/2 cup Parmesan cheese (optional)  1/2 cup Parmesan cheese (optional)  Salt, to taste  Salt, to taste  Pepper, to taste  Pepper, to taste

Directions Directions 1. Cut greens away from turnip root. Set 1. Cut greens away from turnip root. Set greens aside for later use if desired. greens aside for later use if desired. Peel turnips (if large) and cut into 1-inch Peel turnips (if large) and cut into 1-inch pieces. pieces. 2. Add turnip root, potatoes and thyme 2. Add turnip root, potatoes and thyme (optional) to large pot. Cover with (optional) to large pot. Cover with water and bring to a boil. Cook, water and bring to a boil. Cook, uncovered, until tender, about 20-25 uncovered, until tender, about 20-25 minutes. Drain, reserving cooking liquid. minutes. Drain, reserving cooking liquid. Nutrition Information Nutrition Information 3. Place potatoes and turnips in large 3. Place potatoes and turnips in large Serving Size: 1/10 of recipe with bowl. Mash, adding cooking water as Serving Size: 1/10 of recipe with bowl. Mash, adding cooking water as cheese needed. Add 2 teaspoons oil and needed. Add 2 teaspoons oil and cheese cheese (optional). Mix and season with Calories 222 cheese (optional). Mix and season with Calories 222 salt and pepper. salt and pepper. Total fat 6 g Total fat 6 g 4. Serve hot with sautéed turnip, collard or 4. Serve hot with sautéed turnip, collard or Saturated Fat 4 g mustard greens on top if desired. mustard greens on top if desired. Saturated Fat 4 g Trans Fat 0 g Trans Fat 0 g

Cholesterol 14 mg Cholesterol 14 mg Notes Notes  Serve this recipe with cooked turnip Sodium 484 mg  Serve this recipe with cooked turnip Sodium 484 mg greens. Simply wash greens and Carbohydrates 31 g greens. Simply wash greens and Carbohydrates 31 g remove stems. Next, boil greens for 5-8 remove stems. Next, boil greens for 5-8 Fiber 3 g Fiber 3 g minutes, until tender. Add sautéed minutes, until tender. Add sautéed onion for extra flavor. Sugars 3 g onion for extra flavor. Sugars 3 g Protein 11 g Protein 11 g Recipe source: Deborah Madison via Eating Well Recipe source: Deborah Madison via Eating Well Image source: Simple Roots Wellness Image source: Simple Roots Wellness

chicagosfoodbank.org 773-247-FOOD chicagosfoodbank.org 773-247-FOOD