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Turnip

Turnip (or turnip) is often confused with rutabaga, whose flesh is yellower and more bitter. In both cases, they are root vegetables that keep very well and can be eaten in different ways: mashed, baked, fried, in chips, roasted, or sautéed.

Ancre 1

cooking technique

  • Water: 20-25 min in boiling water

  • Oven: 30 min at 180C in fries, cubes or thin slices

  • Frying pan: in a pot of water for 20 mins and caramelize for 5 mins

Price range

About $2 a kilo.

Benefits

  • Source of fiber;

  • Low in calories;

  • Source of potassium, magnesium, phosphorus;

  • Cancer protection;

  • Contains antioxidants

Click hereto view their nutrition facts.

Did you know?

Although the shape and color of Quebec turnips are different from turnips found in other parts of the world, the taste and texture remain the same. So don't be afraid to try it!

How to choose it

Choose turnips that are heavy for their size with smooth skin and no physical damage. The leaves should be green and crisp if present. Choose small or medium-sized turnips, as they will be less fibrous.

Available all year round.

Conservation

  • Refrigerator: Store them in the refrigerator in the vegetable drawer, unwrapped, to avoid condensation which accelerates degradation. The turnips can be stored in this way for 2 to 3 weeks. Cut leaves will keep for up to 4-5 days.

  • Freezer: Freeze turnips, either blanched or mashed.

We can alsomarinateto keep it longer.

Tip 

The turnip can be cooked whole: the leaves of the small turnips are tender and nutritious. They are prepared, like spinach, raw in salads or cooked in soups or as a side dish.

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Recipe ideas

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Chicken tagine with turnips and carrots

Unmissable, this dish will take you on a trip to the Orient with its many flavors and spices.  

To view the recipe,Click here.

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