Does a turnip ever make it to your vegetable rotation? If not – it should! This root, which belongs to the same family as broccoli, kale and Brussels sprouts, is full of amazing nutrients – calcium, magnesium, phosphorus, potassium and vitamins C and A, as well as fiber. Dill, which is my all time favorite herb, also contains a lot of vitamins and minerals.
I love eating turnips plain when they are really young and small, and using the bigger roots to make salads. Sometime I just don’t want to eat green salads so this works as a great alternative. It also looks very pretty as a side to go with a meat dish. For example today we made oven ribs with sauteed kale and this turnip salad. The pictures didn’t come out great, probably because I was in a hurry to start eating but it would be a great combination for entertaining guests:
- 1 medium young turnip
- Small bunch of fresh dill, finely chopped
- 3 tablespoons sour cream, or 1/4 cup of kefir, preferably [url href=”https://www.beetsandbones.com/make-kefir-and-why-you-should/” target=”_blank” title=”How to Make Kefir, and Why You Should”]homemade[/url]
- Salt and pepper to taste
- Peel turnip and cut it into small bite size pieces.
- Toss with dill, sour cream or kefir, salt and pepper.
- Done!
