Turnip (Brassica napus subsp. rapifera)

Introduction:

Turnips, also called rutabagas, lard turnips, wruks or ground turnips, are a cross between the autumn turnip and kohlrabi. The taste is sweetish-tart and reminiscent of kohlrabi.

Use/Preparation:

Yellow turnips are delicious cooked or pureed, in stews, soups or casseroles.

Health:

Turnips are rich in vitamin C, beta-carotene (provitamin A), B vitamins, potassium, magnesium and calcium.

Alternatives:

Kohlrabi tastes similar, but milder and sweeter. Parsnips, beetroot or sweet potatoes have a similar taste and texture.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	36/150
Fat	0,2 g
Healthy fatty acids	0,02 g
Carbohydrates	5,7 g
Sugar	1,6 g
Protein	1,2 g
Salt	0 g