Vegetables of the year: the turnip
The turnip used to be considered "poor people's food" and was not particularly popular. For some years now, however, the vegetables have become socially acceptable and are finding their way more and more into the kitchen. The Association for the Conservation of Crop Diversity (VEN) has selected the turnip for vegetables of the year 2017 and 2018 in order to bring the old cultivated plant into the public eye.
The turnip is not only an all-rounder in the kitchen, but also low in calories and healthy. From a botanical point of view, the turnip is a cross between turnips (Brassica rapa) and vegetable cabbage (Brassica oleracea).
During the First World War, the turnip winter went down in history in 1916/17, the VEN reports. After a complete failure of the potato harvest, food was so scarce that the turnip was distributed to the population. Almost everything was prepared this winter based on simple vegetables, even jams and coffee substitutes.
Nowadays, the turnip, also called the turnip or yellow turnip, is experiencing a renaissance. The high sugar content gives it a fine herb-sweet taste. Valuable ingredients include vitamins B1, B2 and C and minerals such as calcium and mustard oils. Beta-carotene, the precursor for vitamin A, gives the pulp its yellow color.
The turnip can be used in many ways in the kitchen. It tastes not only in hearty soups and stews, but also in pancakes and grated in a raw salad. A turnip puree goes well with meat and fish. When shopping, plump beets with smooth skin are the best choice. The specimens must not be too large, otherwise they taste woody. The beet is thoroughly washed and peeled before preparation. The vegetables should not be cooked for too long, as a charcoal taste can develop. Heike Kreutz, respectively