All Things Bountiful, Including the Turnip
Turnip, the lower-calorie compadre to the potato, is an often-overlooked vegetable that doesn’t deserve a less favourable reputation. Although turnips don’t have as high a total vitamin and mineral content as potato, they contain only approximately 4 grams of carbohydrate compared to about 13 grams in an equal amount of potato. Morevoer, turnips provide more vitamin C and boast 20% more fibre than its potato counterpart. Whether you roast, bake or make a mash-up with other root vegetables, turnip adds crunch and variety to your summer salads and barbecues. So don’t’ turn up your nose to the turnip – embrace it for its versatile yumminess.
Buttery Citrus-Miso Roasted Turnips
Pre- heat oven to 400°F
5 tbsp butter
¼ cup white miso
2 tsp each orange and lemon zest
½ cup orange juice
3 tbsp lemon juice
3 lbs turnips, trimmed, peeled, 1” cubes
Garnish: 1 tbsp Italian (flat leaf) parsley, coarsely chopped
Heat butter, miso, zest and juice in a pan over med-low heat. Stir until butter is melted (~ 5 min), whisk well to combine. Place turnips and butter mixture in large bowl, toss to coat. Roast on a large baking sheet until slightly caramelized and tender-crisp (~40 min). Garnish and enjoy.