Turnip

Poor digestibility

Unfortunately, the turnip is known to be difficult to digest, due to the large amount of cellulose contained; however, this plant has a long gastronomic history, having been a valuable source of livelihood for many ancient peoples, especially farmers.

Botanical analysis of turnip

In botany, the common turnip is called Brassica rapa subsp. rapa and belongs to the Brassicaceae family. It is an annual or biennial plant, cultivated above all for the round and edible root: this one has a variable color from violet to white, depending on the species, and is covered with a thin red inedible skin. The flavor of the turnip (root) is rather sweet and the texture is slightly spongy: most of the times it is seasoned with olive oil or butter and salt.

The leaves are used for food as a substitute for "real" turnip greens and can be used as fodder. The newly developed inflorescences, broccoli di rapa (also known as friarielli ), alone or together with the stems and young and attached leaves (turnip tops), are peculiar to the subspecies sylvestris and have a clearly superior gastronomic value.

The oily seed of the subspecies campestris is instead used to extract the so-called rapeseed oil.

Variety

Countless varieties of turnip are cultivated, and among the most famous we remember:

Brassica rapa L. subsp. turnip (or common turnip, cultivated for the root)
Brassica rapa L. subsp. sylvestris (commonly known as a turnip top)
Brassica rapa L. subsp. campestris (rape)
Brassica rapa L. subsp. septiceps

The Caprauna turnip is a particular variety, harvested during the cold months, in particular from October to December: it has a roundish, slightly flattened root and is suitable for cultivation at altitudes between 800 and 1, 500 meters (not surprisingly, it is typical of Caprauna, a town located in the province of Cuneo and belonging to the Alto Tanaro Cebano Monregalese community). This turnip loves soils rich in calcium, consequently the mineral also characterizes the root: altitude, fertilization and soil contribute to forming the delicate character of this particular variety of turnip.

Botanical experiments

Some species of turnip are used for experimental purposes, given their very rapid growth: these plants need water, light and fertilizers dosed in particular quantities. Nevertheless, the growth time is short, consequently the turnips lend themselves to botanical experiments; not by chance, some turnip plants were sent to the space, with the aim of analyzing their germination [from //it.wikipedia.org/]

Turnip (root): nutritional properties

From a nutritional point of view, the turnip is not a very interesting vegetable: it is rich in water (90-93%) and the remaining 7-10% is made up of mineral salts - such as sodium, potassium, calcium and phosphorus - fibers and few vitamins, except for vitamin C (20 mg every 100g of turnip).

Therapeutic uses

Unfortunately the turnips cannot be considered "therapeutic", given their poor nutritional value. However, it seems that turnips contain particular compounds that can interfere with thyroid function; consequently, the consumption of turnips should be avoided by patients suffering from dysfunction of the thyroid gland. Another hypothesis currently under discussion concerns the role of turnips as an adjunct in anticancer treatments; in this regard, further in-depth studies must be awaited to obtain certain and irrefutable answers.

Food Uses

We have seen that turnips are used more for food than therapeutic purposes: in the kitchen, the leaves, the oily seed and, above all, the flowered tops and the root can be consumed.

The turnip is used to prepare soups, soups and risottos, but it can also be boiled - after removing the skin that surrounds the root - and consumed in salads. It is widely used for the preparation of the gardener and brovada .

Turnips can also be baked au gratin and are ideal as a side dish for meat and to decorate tasty dishes. Particular is the consumption of fried turnips: after thinly cutting the turnips and having them fried in boiling oil, melted butter and sugar are added.

The Alice Cime di Rapa videoricettes

Recipe to prepare chicken and pork sausages with turnip greens directly at your home, explained in every detail. Follow our videogame on MypersonaltrainerTv

Turnip greens with chicken sausage

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Recipe to prepare orecchiette with turnip tops directly at your home, explained in every detail by our PersonalCooker. Follow our videogame on MypersonaltrainerTv

Orecchiette with turnip tops

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Turnips and brovada

Brovada is an exquisite Friulian dish prepared with turnips, which is well suited to accompany boiled or roasted meats. The brovada is obtained by macerating thinly sliced turnip greens in the pomace: everything is then cooked in the pan.

Tradition

In ancient times, turnips were used in the form of a decoction mixed with grappa and honey: in this way, a suitable drink was obtained - so it seems - to lighten throat disorders.

Turnip in short, summary on turnips »