Photo Credit: “Stoneledge farms CSA (Community Supported Agriculture) Local Farming Week Twenty-Two: Beets, Carrots, Brussels Sprouts, Butternut Winter Squash, Garlic, Sage, Radish, bok choy, Potatoes, Parsley, Kale, Turnips with Geens” by Charles Smith / CC BY-SA 2.0
- Yield: 4 servings
Nutrition facts (per portion)
- Calories: 70
- Carbohydrate Content: 9g
- Cholesterol Content: 0mg
- Fat Content: 3.5g
- Fiber Content: 3g
- Protein Content: 1g
- Saturated Fat Content: 0g
- Sodium Content: 180mg
- Sugar Content: 5g
Carrots and Turnips
- For the best buy, choose firm heavy turnips with smooth skins and no bruises. If the leaves are attached, they should not be wilted.
- To prepare turnips, remove green tops. Scrub well. Turnips can be eaten raw or cooked.
- To keep fresh, store unwashed turnips in the refrigerator for up to 2 weeks. Store turnip greens wrapped in a damp paper towel for 2-3 days.
- Turnips contain vitamin C, which is good for fighting colds and healing cuts.
- In a large frying pan, heat the oil over medium heat.
- Add the turnips and carrots to the pan. Stir and arrange in a single layer. Cook 4 minutes.
- Stir and arrange in a single layer again. Cook for 4 minutes without stirring.
- Add 2/3 cup water, the sugar, and salt and pepper. Stir. Cover the pan.
- Cook until the vegetables are tender, about 10 minutes.
- Uncover the pan and cook for 1-2 minutes, stirring often until the liquid almost gone. Enjoy!
- Refrigerate leftovers.
Nutrition facts per serving