Turnips are members of the cruciferous family of vegetables best known for their potent cancer-fighting activity.

A favorite in Great Britain, young turnips have a delicate, slightly sweet taste that becomes almost “buttery” when roasted. Older turnips, however, become stronger in flavor and coarser in texture.

Turnips are an excellent source of vitamin C and contain powerful phytonutrients called glucosinolates.

Selecting and Storing Turnips

Look for fresh turnips that are small, yet heavy for their size. The roots should be firm and the greens should be brightly-colored. Store turnips in a cool (55°F), well-ventilated area such as a root cellar.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Citrus, No Tubers, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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