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For an easy, healthy prep approach, simply bake this winter squash with a drizzle of olive oil and a sprinkle of flaky sea salt. This will enhance its flavor while keeping things light and letting ...
William Li, physician and author of Eat to Beat Disease, tells Yahoo Life that focusing on raw foods can help people avoid ultra-processed foods, allowing them to make healthier choices.
Boiled stew with rutabaga and water as the only ingredients (Steckrübeneintopf) was a typical food in Germany during the famines and food shortages of World War I caused by the Allied blockade (the Steckrübenwinter or Turnip Winter of 1916–17) and between 1945 and 1949. As a result, many older Germans had unhappy memories of this food.
In Scottish and some other English dialects, the word turnip can also refer to rutabagas (North American English), also known as swedes in England, a variety of Brassica napus, which is a hybrid between the turnip, Brassica rapa, and the cabbage. Turnips are generally smaller with white flesh, while rutabagas are larger with yellow flesh.
As a food, the prairie turnip has been described variously as a "delicacy," "tolerably good eating," or "tasteless and insipid." Barry Kaye and D. W. Moodie describe the Native Americans’ use of it as food [ 13 ] as follows: "they eat it uncooked, or they boil it, or roast it in the embers, or dry it, and crush it to powder and make soup of it.
2 medium-sized rutabagas; 2 medium-sized turnips (about 3 pounds total of rutabagas and turnips together) 3 cup heavy cream; 1 / 4 cup maple syrup; 1 pinch of cayenne pepper; 1 pinch of ground nutmeg; 1 tbsp unsalted butter; 1 / 2 tsp salt; 1 / 4 tsp fresh ground black pepper; 2 fresh rosemary sprigs, leaves chopped (about 2 teaspoon)
Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper. 4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt. 5. Add the spinach to the greens; toss until wilted.