The benefits of turnip!

Although we easily imagine it to be a cousin of the carrot or beetroot, the turnip actually belongs to the great cruciferous familyas the cauliflower ! This is what earned him his high content of sulfur compoundsknown for their effect prevention of various cancers. This is also why it is much lower in sugar than carrots or beets.

If it is very rich in minerals and antioxidants, the turnip is less known for its richness in vitamins. They contains moderate amounts of vitamin C, which will be tastier when eaten raw. Turnip also brings vitamin B1which we use to convert carbohydrates into energy, e vitamin B6useful in the production of neurotransmitters.

The cooked turnip is a excellent source of fiberwhich contains at the rate of 2.2g per 100g. These fibers, mostly soft, have the ability to retain water in the food bowl and facilitate intestinal transit.

Low in carbohydrates and caloriesturnip too rich in fiber which have the ability to limit the absorption of sugars and fats contained in a meal. They also allow you to do this lower the glycemic index of the food bolus, which limits the secretion of insulin responsible for the accumulation of fat. But if you can say without a doubt that turnip is a slimming food, it cannot be said that the turnip “makes you lose weight”. As a reminder, the weight loss process occurs when the total calorie intake is less than the calorie expenditure, which forces the body to draw on its fat stores. A food taken in isolation therefore does not make you gain or lose weight.

Like all cruciferous vegetables – cabbage, Brussels sprouts, broccoli, cauliflower – turnips contain sulfur compounds whose health benefits are well established. Sulfur in these vegetables actually contains glucosinolatesof the molecules with anticancer properties which are released when chopped, cut or chewed.

In addition to its sulfur compounds, turnip contains many of them antioxidantsknown for fight against free radical damage. These highly reactive molecules are responsible for oxidative stress, widely implicated in the onset of cancer.

Turnip must be round, firm, with smooth skin without spots or blemishes. Choose them medium or small, because too large they can be stringy, spongy or hollow. Of the very green and fresh leaves they are also a guarantee of quality! L’odor turnip must be gentle and not spicy.

Originally from the Mediterranean basin and Eastern Europe, the turnip (Brassica rapa) has been consumed daily throughout Europe for centuries, where it has long been nicknamed the vegetable of the poor or the vegetable of famine. Today this vegetable – cousin of the rutabaga and radish – gradually recovers his letters of nobility, and it invites itself into the recipes of great chefs.
Turnip is ideally eaten from August to Octoberbut it is available for the first time in July.

In France there are no less than thirty different varieties of turnips.
The most common are:

Milanese turnip : white at the base and purplish above (at the collar), the milano turnip is round and slightly flattened. It is probably the most common on French stalls.

Turnip Croissy : White, cylindrical, long and pointed, this turnip with a sweet taste is an early and rustic variety.

White turnip lasts winter : White, conical and medium-long, this turnip is a late variety that is very resistant to cold. Its flavor is very sweet and its pulp white and smooth.

The black turnip : originally from Catalonia, this long, thin turnip has a black skin and white flesh. With a fine and sweet taste, it can be eaten both cooked and raw, cut into thin strips, like a black radish.

Golden ball turnip : It takes its name from its beautiful golden yellow colour. Sweeter and more delicate than the pink and white varieties, it also cooks faster. Quite rare on the stalls, this turnip is nonetheless a real treat for the taste buds.

In general it is recommended to peel turnips, of which the skin is relatively thick and fibrous. But be careful not to peel too thickly, which risk removing a large part of the mineral salts and vitamins, concentrated just under the skin.
The early or new turnips Having a thinner skin who can be consumedprovided it has been thoroughly washed or brushed beforehand.

Turnip is as good raw as cooked ! They are also believed to provide us with most of the vitamins and minerals.
Preferably choose young and small radishes, which will be firmer and fresher than the larger ones. They can be thinly sliced ​​and tasted like black or white radish. It can also be eaten in salads, chopped or grated.

Don’t throw away the tops (leaves) of turnips! Very tasty and rich in calcium, copper and iron, these tops are delicious sautéed in olive oil with a little garlic, like spinach. They can also be used to make soupsor a Pesto sauce.
Freshly cut, the buds will keep for a few daysin the fridge.