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If you have access to small, fresh, and non-waxed turnips, it is not necessary to peel them before eating. Just eat them the way as you do for carrots- raw or cooked!

Cheesy Turnip gratin

• 1 GNC diced turnip
• 15 ml of butter or margarine
• 2 quarters of lemon
• 250 ml of diced ham
• 250 ml of béchamel sauce
• 125 ml of your favourite shredded cheese
• 15 ml of fresh chopped parsley
• 125 ml of breadcrumbs
• Salt and pepper to taste

In a saucepan, melt the butter or margarine. Add the turnip and then the ham. Stir well. Add flavour with the lemon juice. Season and incorporate the béchamel and add shredded cheese. Sprinkle with parsley. Butter an oven proof dish and pour in the mixture. Cover with cheese and breadcrumbs. Grill until lightly browned.

Give 4 servings

Tips & Facts Express

Turnip leaves are edible, too; we can use them same as spinach or Chinese cabbage (Bok Choy)!

Did you know that…?

People often mix turnip and its yellow fleshed cousin species, the rutabaga. Turnip’s flesh is white and covered by a thin skin which the top part forms a reddish or a purplish collar.

 Historical Note

Latin : Brassica rapa

Root vegetable originates from Europe. This vegetable is part of the same family as cabbage, mustard, and radish.

Storage

Ethylene Tolerance       Yes

Temperature (°C)         0 – 0

% Relative Humidity   90 – 95

Duration (days)             60 – 95