Is the turnip a favorite vegetable of yours? No? That’s not surprising. In fact, it’s probably safe to assume that the root vegetable is at the bottom of most people’s lists.
But that’s too bad, because turnips can be very flavorful if prepared correctly and seasoned well. And they’re good for you, too.
For chef Harold Dieterle (Kin Shop, The Marrow, Perilla), the turnip has been a favorite for some time, ever since he became “potato-ed out.”
“I love turnips, and I’m a huge carrot fan,” the Top Chef winner said. This dish is served at Dieterle’s Thai-inspired Kin Shop at brunch.
The turnip root, which is what most people eat, is especially high in vitamin C, which helps your immune system to fight off viruses. They are also high in phytonutrients, or naturally-occuring chemical compounds found in vegetables and shown to prevent against all types of illnesses.
And for all those watching their caloric intake, the turnip, though considered a starchy vegetable, only contains about a third of the calories in a potato.
Dieterle says a “plate of root vegetables” is not for everyone, but since turnips can be found at your local greenmarket, why not give this simple dish a try? And do let us know how it goes!
Curry glazed baby white turnips with toasted pumpkin seeds and golden raisins
- 1 pound baby white turnips, peeled
- 1 cup chicken stock
- 2 tablespoons butter
- 1 tablespoon Madras curry powder
- Salt and pepper to taste
- 2 tablepoons toasted pumpkin seeds
- 2 tablespoons golden raisins
In a deep sauté pan on medium heat add the turnips, chicken stock, butter and curry. Season generously and cook for 20 minutes or until the turnips are soft. Next add the pumpkin seeds and raisins. Check seasoning and serve. Serves 2 people as a side dish.
