The calories in turnips vary according to how much of this vegetable you use while cooking. Learn about the nutritional information of turnips and how to include this healthy root vegetable in your dishes…
Turnips are a root vegetable and are very closely related to arugula and radishes, where the larger variety of this carry a hot flavor to it, that is not spicy but the kind that imbues heat when eaten. The small kinds of turnips add great taste to dishes that need an uplifting flavor to make the meal more toothsome. The leaves of the turnip can be eaten and are referred to as turnip greens, and can be eaten raw with salads and in cold appetizers as a garnish.
To cut the bitter taste from the turnip leaves, once boiled in water, it should be replaced with fresh water while discarding the former. The calories in turnips are so low and an exceptionally great choice of vegetable to pile into a dish, given the fact that it is low in fat and high in nutrition. Not only can you maintain your body, rest assured that you wouldn’t be adding numbers to your weight.
Eating turnips helps in averting diseases linked to cardiovascular problems, diabetes, obesity, cataracts, certain cancers, lung disease and high blood pressure. It keeps your system in check by avoiding different agents from harming your body, that are destructive in nature. For a food that is nourishing in every aspect, turnips prove to be quite the hero when it comes to a dish.
Nutrition Info of Turnips
Turnips are a great source of all things nutritional, with its mineral and vitamins all accounted for and present, to make sure that any dish you include it in has all you need.
|Nutrition Chart on Turnips|
Portion= 20 oz
|Nutrition Chart on Turnips|
Portion= 15 oz
How to Use Turnips in a Dish
Look into this recipe for a dish that uses turnips as one of many delicious ingredients that will help give your meal more character.
Creamy Chicken with Buttered Turnips
What You’ll Need
- 1 cup of sliced baby turnips
- 1 tablespoon of unsalted butter
- 1 cup of non fat cream
- 2 pieces of chicken thighs
- Half a teaspoon of salt (add more later if needed)
- 3 green chilies (with seeds)
- ½ a cup of cilantro
- 3 cloves of garlic
- 2 cinnamon sticks
- 2 tablespoons of tamarind juice
- 1 tablespoon of lemon juice
- Ginger (1 medium piece)
- 1 tablespoon of olive oil
- A pinch of pepper
Method of Preparation
Take a nonstick pan and let it heat up before you dry roast your sliced garlic and ginger, chilies, and cinnamon sticks. Once the aromas of the spices hit your nose, transfer the pan’s contents into a food processor. Combine to this three tablespoons of water, the lemon juice, cilantro and tamarind juice (soak a tamarind chunk in warm water and squeeze gently until the water starts to brown, drain this and use only the juice). Blitz these together in the food processor and scoop out all the remains into a bowl. Once your chicken has defrosted completely, randomly poke through, into its flesh a knife, just to make sure your marinade seeps through nicely. Use the mixture in your bowl as your marinade by first putting the chicken in an airtight bag, combined with olive oil and the mixture. Shake it about nicely and put this into the refrigerator, not the freezer. Leave this overnight and then the next day, keep it outside to one side without removing it from the airtight bag.
Slice up your baby turnips while your butter and olive oil (1 teaspoon) are heating up in a shallow non stick dish. Be sure to wait for the dish to first heat up, before adding your ingredients into it. Toxic fumes in non stick dishes can be emitted if ingredients are put into it without heating it up first. Once the butter melts, dump into it immediately your sliced baby turnips and wait for them to soften and turn slightly brown. Keep sautéing these for another 3 minutes and add to this your chicken, pouring in more oil to fry these until brown on both sides. Add your cream last after both sides are satisfyingly brown, and cover this up and leave it to bubble away on a medium flame for 10 minutes. Serve with a side of pita bread or plain white rice, and garnish your creamy chicken with cilantro and season it with pepper.
Adding turnips to your dishes complement both vegetable and meat-based meals – so feel free to experiment. Have a healthy tomorrow.