Does anyone eat turnips anymore?

The other day I was out walking in our garden, and I noticed a crazy abundance of huge turnips. My husband does all the work in our garden, so I wasn't even aware they had been planted. I couldn't ever remember eating turnips, but had the assumption that I didn't like them. Well, after cooking them up I've discovered they're great! I decided to dedicate a blog entry to these lost vegetables...

Did you know?

A Turnip is:
* Low in Saturated Fat and Cholesterol
*High in Dietary Fiber, Vitamin C, Manganese, Vitamin B6, Folate, Calcium, Potassium and Copper

Turnips are a good low calorie source of vitamin C and fiber. Turnip greens contain large amounts of vitamin A and especially large amounts of lutein, which has been shown to help prevent cataracts and cardiovascular disease.

Turnips have been unfairly singled out as an unpleasant vegetable, when in reality their taste is similar to radishes when raw, and very mild once cooked.

You can use turnip roots anytime you would use a potato, and then some. Try them mashed, baked, boiled, in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

You will often find turnips sold with their greens attached, so take advantage of them! Turnip greens are delicious sautéed or steamed as a side dish with garlic, onion, olive oil and lemon, or as an addition to soups, stews and pasta.

This is how I have been preparing the turnips:
Once diced toss with Olive Oil, Sea Salt, Pepper & fresh copped herbs
Place in a single layer on cookie sheet in a 375 degree oven
Stir or flip with a spatula every so often & cook about 25 minutes or until golden brown

Yum! I guess you never know until you try...