About the Vegetable :The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.Turnips are nutritious root vegetables sought after in a variety of cuisines across Europe, Asia, and Eastern American regions. It is one of the cool-season vegetables belonging within the broad Brassicaceae family, which also includes cabbage, kale, brussels-sprouts, etc. The roots have been cultivated as staple food during ancient Greek and Roman periods. Although, its bulbous root which is widely popular, it is its top fresh greens rather more nutritious, several times richer in vitamins, minerals, and antioxidants.Small young turnips or “baby turnips” are called when the roots harvested early in the growing stage. They are delicate, sweeter and eaten raw in salads. However, as they advance in age and maturity, their flavor becomes more pronounced and texture firm and woody.
Scientific / Binomial name : Brassica rapa var. rapa
Popularly Known as :Gaanth Gobhi,NavilKosu,Noolkol, NoolKal,Chinna Mullangi
Usage :
Young turnips Varieties are one of the favoured items in raw salads for their sweet taste, complementing with cabbage, parsnips, carrots, beets, etc.
Its cubes can mix well with other vegetables like kohlrabi, potato, carrots in variety of stews.
Diced roots can be added to poultry, lamb, pork, etc.
Add raw baby turnip slices with olives and cherry tomatoes to make delicious appetizer.
Turnip cubes are pickled as in other vegetables like radish, chilli-peppers, carrot in many parts of Northern India, Iran, and Pakistan.
Top greens are used with other greens and vegetables in soups, curries, and stews.
No comments:
Post a Comment