Turnips roots are rich in vitamin C. The green are packed with vitamin A, folate, Vitamin K, calcium and more vitamin C. When buying greens look for firm roots and rich leaves that aren't wilted. And never buy them without the greens. Can you tell that I love greens?
The roots of the turnip can be eaten raw or cooked, this time I decided to steam them.
Start by soaking them in cold water.
Pull one bunch out at a time and shake it, get off as much of the water as possible. Then lay it on cutting board.
Notice that they are still bunched by a rubber band, keep that there. It will help, just be aware of it. Roll up the leaves as tight as you can.
Hold the greens like above, then keep your fingertips where they are and curl your fingers until the knuckles are just past the tip. Chop down length of the greens, stop at the stem.
Collect the greens and put aside, in the fridge is best.
Turn the bundle and cut off the roots. (Sorry about the picture)
Cut off the tip and stem, use a small knife for this.
Still using a small knife, stand the turnip on the fat end and quarter it.
Collect the turnips in you steamer basket of choice.
Steam them for about 15-20 minutes, until they are easily pierced with a small knife. Then open the steamer and add the greens.
Recover the steamer and steam for around 5 minutes, or until the greens look soft. Remove from steamer, place in a bowl and toss with olive oil and salt.
I'm happy to report that they were well received by kids. I didn't get that many back from the classrooms. I can't wait to do them again, next time they'll be roasted.
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