The turnip is a proud member of the mustard family, cousin to the radish and arugula, sharing a mild bittersweet flavour that adds a nice zip to the dish. Turnips come in a variety of sizes and colours but are most commonly found as firm white fleshy bulbous with a blush of colour on its shoulders, developed from sunlight during its maturation stage while still in the earth. Turnips were a very popular crop during the Hellenistic and Roman times. Up until the 18^th Century they were used as the staple crop in most Nordic countries. In India today, turnips are used in a variety of dishes in the northern regions of Punjab and Kashmir.

Why is it good for me?

A turnip is a term for an old-fashioned oversized pocket watch. Apart from the obvious connotations of its resembling shape and size one can only speculate on the deeper implications of age defying timelessness created by this super food.

In the spirit of conservation every part of the turnip is edible and packed with nutrients. Turnip greens are full of vitamin B- Complex and essential minerals like calcium, copper, iron and manganese. “Fresh turnip greens provide B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin that help promote cell growth and division”, says clinical & sports nutritionist Avantika Shah. Like most root vegetables, Turnips are an excellent source of vitamins and minerals that keep our bodies happy and active. They are high on vitamin C that act as an antioxidant and enhances our immunity. Avantika further explains, “Turnips contain complex carbohydrates that release a slow steady supply of energy. They have a good balance of insoluble and soluble fibers that alleviate our digestive system and balance our cholesterol levels”.

How to cook it and what to cook it with

Turnips have a crisp texture with a beautiful sharpness that goes well with neutral flavoured vegetables like potatoes. Baby turnips are delicious raw. They work well in salads and cold sandwiches or served as crudités with delicately flavoured dips.

Cooking Turnips dulls its pungent flair and creates a watery texture to the ingredient. It takes about 6 to 10 minutes to cook on an open flame. For the meat lovers, turnips go well with red meats like lamb. Keeping its subtle balance of flavours and texture in mind one can compliment this ingredient artfully in your daily meals and reap its health benefits in the bargain.

5 ways to incorporate Turnips in your diet:

• Mash: It blends well in soups and stews
• Roast: serve as accompaniment with meats
• Raw: enjoy them in salads
• Snack: Great as crudités
• Puree: Healthy way to give your gravy some body

TURNIP SABZI WITH COCONUT SHAVINGS & MUSTARD SEEDS

Serves: 3

Time: 25 minutes

Ingredients:

2 tablespoons Canola oil

½ onion, chopped

2 tomatoes, chopped

3 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon grated raw mango

2 tablespoons grated dry coconut

1 level teaspoon cumin powder

4 medium sized turnips, cut into medium wedges

¼ cup water

1 tablespoon mustard seeds

1 teaspoon poppy seeds

Salt & pepper to taste

Method:

• Add the oil to a medium sized saucepan and gently sauté the onions, tomato, garlic, ginger, mango, coconut and cumin power for 10 minutes or until it forms a fragrant masala. Add salt and pepper to taste.
• On a separate pan, sear the turnips on medium heat for 5 minutes. Then add the turnips to the masala and cook together for a few minutes before adding the water. Cook until the water runs dry (approx 5 minutes).
• Temper the mustard and poppy seeds with a dash of oil for a couple of minutes and add to the dish when ready.
• Garnish with coconut shavings and serve with a millet flat bread of your choice.