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FAQs about turnips
If you aren't ready to immediately eat your turnips, remove any green stems before storing them. These stems take away all the moisture from the roots. You should store the turnips just like you would any other type of cooking greens, so wrap them loosely in a plastic bag and place them in the crisper of the refrigerator or a root cellar. They will keep for up to one month if kept in a cool and dark environment.
Yes, you can freeze turnips. Wash, peel, and cut them into 1/2-inch cubes. Blanch the pieces in boiling water for about two minutes. Drain them, and chill quickly in cold water. Remove from the water, and place them in freezer-safe bags. They should keep for eight to 10 months.
Just like all vegetables, turnips are low in calories and saturated fat. They're also an excellent source of several vitamins and minerals:
- Calcium: When you think of calcium, you might believe dairy is one of the only ways to get calcium. Turnips have a high amount of calcium, which helps to build strong bones and stay ahead of osteoporosis.
- Dietary fiber: Turnips have a substantial amount of dietary fiber, which can help with digestion, including diverticulitis.
- Folate: This nutrient is critical for pregnant women as it can reduce the risk of congenital disabilities found in the spine and brain. It also helps to produce red blood cells in the body.
- Potassium: Turnips provide potassium, which can help lower blood pressure by removing sodium from the body and helping the arteries dilate.
- Vitamin C: The turnip's greens are rich in this vitamin, which protects cells and keeps them healthy.