The TURNIP, Full of vitamins and antioxidants, is calling your name this season

A turnip is a white-skinned vegetable that is famous for both, human consumption and livestock feed. TURNIPS are ROOT vegetables fully are grown in temperate climates with consumable roots and greens. However, farmers pick them fresh, once they’re delicious, or simply before falling cold when they’re bigger. Both types are great sources of antioxidants, minerals, and vitamins, such as C and K.

Adam Kelinson, the creator of Organic Performance and author of The Athlete’s Plate: Real Food for High Performance, says the dietary nitrates in turnips yield exercise benefits.

“A 2013 British Journal of Clinical Pharmacology study found foods with dietary nitrates have vascular benefits such as the reduction of blood pressure,” Kelinson says. 

“Journal of Applied Physiology studies published in 2009 and ’11 found that nitrates reduce the oxygen cost of low-intensity exercise and enhance tolerance for high-intensity exercise.” Here’s all you need to know to cook a turnip: “No need to peel the skin; the smaller the better; and greens should be full, tender, and small.” Try Kelinson’s recipe below for a quick antioxidant boost.

SAUTÉED TURNIPS WITH PINE NUTS

2 bunches Harukei turnips, halved or quartered, with greens reserved
2 tbsp olive oil
1 tbsp ginger, minced
1 tbsp garlic, minced
2 scallions, trimmed and chopped
2 tbsp water
1 tbsp apple cider vinegar
1 tbsp crushed red pepper
2 tbsp pine nuts
1. Wash, trim, rinse, and dry greens.
2. Heat oil over medium heat in a pan.
3. Add ginger, garlic, and scallions and sauté for 1-2 minutes.
4. Add turnips and sauté for 5 minutes until they caramelize.
5. Add water and greens, and sauté for
1 minute.
6. Splash with vinegar, add pepper, place on a plate, and top with pine nuts.