SALAD TURNIPS are a spring treat! Salad turnips are rich in Vitamin C, folic acid, and potassium as well as low in calories and high in dietary fiber.
How to Store: The leaves cause moisture loss during storage, so it is best to remove tops and store the root and greens separately in the refrigerator.
How to Prepare: Sweet and crunchy, they are absolutely delicious to eat raw, roasted or cooked. The greens are delicious, too! You can chop up the greens to eat raw, or you can lightly sauté them with onions and garlic.
Salad Turnips Sautéed in Butter
2 Bunches Salad Turnips
2 Cloves Garlic
1 or 2 Tbsp Butter or Oil
Salt & Pepper
Directions 1. Slice the salad turnips into thin half-moons, and mince or crush the garlic. 2. Melt the butter (or heat the oil) in a medium sized frying pan. 3. Sauté the salad turnips & garlic until they are a light golden color (cover the pan if you like). Variations • Add a splash of lemon juice or balsamic vinegar • Add the turnip greens, or some other chopped greens such as spinach or chard • Add minced scallions, and fresh or dried herbs.