The turnips

It is believed that the turnip comes from Europe, although it has also been proposed as a possible center of origin in Central Asia. It was four thousand years ago when it was cultivated for the first time and later it came to be much appreciated by the Greek people and by the Romans. Although it may seem, it is not really a tuber, but the root of the plant, for that reason if they are old, they are quite fibrous and unappetizing, but tender



The fleshy root and stem and occasionally the leaves are consumed cooked in different dishes, but also its aerial part is used as a vegetable, fodder and fertilizer. It is not a food that stands out especially for its nutritional content, for that reason it is sometimes a substitute for potatoes, in diets, as it does not contain so many carbohydrates.



As it grows everything becomes edible, the turnip comes out of the nabiza and the nabiza the grelo. It is important to bear in mind that turnip leaves are more nutritious than the turnip itself. The grelos provide almost twice as much protein and fiber as the root and much calcium.



Regarding the vitamin content, it provides an appreciable amount of vitamin C and folates, and discrete amounts of B vitamins (B6, B3, B1 and B2). As for its composition in minerals, the most abundant is potassium, followed by calcium, phosphorus and iodine.



They are usually sown at the end of summer, they are harvested between 90 and 120 days after planting. It can be said that it is a winter vegetable, although it is always found in the markets.



The turnip has a flavor similar to that of raw cabbage or radish, which is softened when cooked, being able to make very soft and highly accepted creams.



During the Middle Ages, it was one of the most important foods, until it was displaced by the potato in the eighteenth century. However, during the wars and in times of famine, their consumption increased again considerably.



The turnip is a respected vegetable in many countries in Europe, especially Scotland and France; in the latter, it remains a fine haute cuisine garrison, as it was in Spain at some point.



Small or medium sized turnips should be chosen, with smooth skin, rounded, firm and heavy in relation to their size, from white to violet. If purchased in bundles, the necks should have a fresh green appearance. It is advisable not to wash the turnips until the moment of their consumption to avoid nutritional losses of vitamins and minerals. They can also be kept frozen, provided they are scalding in boiling water for a couple of minutes.



Next, we recommend several recipes that have this vegetable as protagonist, such as the arròs al forn in fesol i nap, the cous cous of vegetables, the cream of turnips, the duck with turnips or the English soup.