Turnips are cruciferous root vegetables which have an abundance of vitamins and amino acids.
Their sweet and smoky flavor can be enhanced with some aromatic spices as in this flavorful dish with greens.
Preparation time: 10 minutes
Cooking Time: 10 minutes
4-5 small turnips (about 1.8 lbs)
2 cups of any greens (like kale, Swiss chard, collard greens)
½ onion, sliced
½ teaspoon garlic paste
½ teaspoon ginger paste
½ teaspoon cumin seeds
½ cup water
1 teaspoon sesame seeds (white)
1 teaspoon nutritional yeast (optional)
Juice of 1 lemon/ lime
Salt to taste
1. Cut the turnips into big pieces and chop up the greens.
2. Sauté the onions in a heated non stick pan and add the garlic and ginger pastes.
3. After about 2 minutes add the cumin seeds. Stir in the cumin and add some water to prevent any sticking.
4. Add the cut up turnip and greens and as the greens start to wilt add the salt, sesame seeds and nutritional yeast.
5. The turnips will cook in 5 minutes.
6. Add the lemon juice.
Eating seasonally and locally is possible during the winter. Cold weather crops, the use of hoop houses and other methods that extend the natural growing season ensure that there are plenty of winter fruits and vegetables available.
During winter, the body does need more vitamins and minerals to withstand the cold, and there are plenty of vegetables to choose from.
Look for them at farmers markets and in produce departments for the best flavor and greatest value in season. There are a variety of cold-weather favorites like cauliflower, cabbage, Brussels sprouts, dark leafy greens and all the wonderful root vegetables like carrots, parsnips, turnips, sweet potatoes and of course the all-time favorite, potato.
Turnips are nutritious root vegetables sought after in a variety of cuisines across Europe, Asia, and Eastern American regions.
Rutabaga, another root vegetable, is closely related to turnips. Rutabagas are larger, more round, mostly feature yellow color flesh, and sweeter than turnips.
The roots and the greens are very rich in vitamins and anti oxidants.
Eating a pomegranate can be a messy task. The juice can stain your clothes and even your countertops! The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor.
It is an anti-aging fruit that can prevent hardening of the arteries. It is rich in anthocyanins making it a powerful antioxidant and packs a strong, tangy flavor, but how in the world do you open them without making a mess?
I have always stayed away from buying pomegranates because they are so hard to peel and so messy. The crimson red color is like a dye. If you get it on your clothes, it’s hard to get rid of the stain. I am sure you know what I mean.
I have found an easy way of releasing the beautiful gem-like seeds from the leathery skin and bitter pith.
First cut off the flower or pointed end of the whole pomegranate.
Then cut the fruit into quarters, cutting through the skin. Now the seeds are exposed.
Place the quarters in a large bowl of water and start to wiggle to free the seeds from the white skin. Doing this underwater allows the bits of skin to come to the top. This also prevents the juice from going everywhere. Remove the skin and pith with a strainer.
Drain the seeds and enjoy the goodness of the fruit.
Eat Cauliflower in the winter-it’s a good nutritious cruciferous vegetable. It is a low- calorie, low-carb, high fiber vegetable and can be a great substitute for potatoes, rice or even pasta.
Besides looking cool, colored cauliflower is actually more nutritious because the pigments are powerful antioxidants and anti-cancer agents,
Cauliflower actually comes in four colors: white, orange, purple, and green. White cauliflower, of course, is the original version. Purple, orange, and green cauliflowers haven’t been genetically engineered but they are natural mutants of white cauliflower. Orange cauliflower contains high levels of beta-carotene, the precursor to vitamin A. Purple cauliflower contains anthocyanin, a healthful antioxidant responsible for the purple color of cabbage and red onions, among other foods. Green cauliflower, also called broccoflower, apparently comes in several varieties, some of which could be mutants of cauliflower that produce chlorophyll or a hybrid between cauliflower and broccoli (they’re both members of the same species).
Cauliflower cooks fast and is a very versatile vegetable which can be used in soups, salads and main dishes. It can be steamed, sautéed or roasted.
I make a delicious béchamel sauce with pureed white cauliflower which has a beautiful creamy texture.