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Turnip greens are also very trendy these days—similar to garlic scapes and ramps—and can be added to pizzas and flatbreads, even scallion pancakes with turnip greens and pesto made from turnip ...
Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large. In a large bowl, toss the turnips with the remaining 1/4 cup of oil and season with salt and pepper. Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool.
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The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock .
The prairie turnip is more nutritious than most root crops, containing about 7 percent protein, more than 50 percent carbohydrates, and is rich in vitamins and trace minerals. Particularly important was the vitamin C content of 17.1 milligrams per 100 grams as the winter meat-rich diet of the Plains Indians was often deficient in vitamin C. [ 8 ...
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae).
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
Then the turnips are mixed with salt and put into a jar with a big rock upon them. One week later, turnips are taken out and dried in the sun again. Then the turnips are squeezed until no water can be squeezed. Next, turnips should are soaked in boiling brine. The turnips are again squeezed and dried in the sun until they become golden yellow.