Nutrition Fact For The Week: Turnips

Turnips are a root vegetable with tons of nutrition inside. It has a wonderful crunch to it and can go great as a garnish, on salads or by itself!

The smaller turnips, known as baby turnips, are usually eaten raw and go great on salads because of their sweet and delicate taste. As they age the turnips become firmer and stronger in flavor. This root veggie is a wonderful snack when the hunger cravings hit as they are low in calories. They are a great source of anti-oxidants, minerals, vitamins and fiber.

Vitamin C is in turnips so turn to these root veggies to get your daily dose and prevent the flu from ruining your week! And there low in saturated fat and cholesterol. So don't let the look of a root, whether its turnips, beets or parsnips, scare you away from trying these delicious veggies. There jam packed with all the good stuff you need. There very versatile so you can add them, or disguise them, it the most creative of ways. You'll never run out of an idea when incorporating a root, like the turnip, into your dinner.

Here is a beautiful recipe for turnip puffs. Enjoy and stay tuned for next weeks nutrition fact for the week!

Turnip Puff

Ingredients:

2 cups cooked, mashed turnips, cooled

1 cup bread crumbs

1/2 cup melted butter or margarine

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs, separated

Directions:

Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.