The turnip is an ancient vegetable; there is evidence that by 2000 B.C. they were being cultivated in Northern Europe, the Mediterranean, and India. The first Jack o' lanterns were carved in Ireland out of turnips. They contain a number of health-promoting nutrients including several that are believed to fight cancer and arthritis.
In the north, turnips are grown for their roots. But in the south, the actual turnips are considered just an appendage to the turnip greens. In traditional recipes, they are diced and added to the greens as they are boiling.
Growing up, that was the only way I ever ate turnips. But as an adult, I learned that I actually prefer them raw and grated on salads. They add a nice crunch that is lost when they're cooked, and good turnip-sweetness. If you like mashed potatoes, another way to enjoy them is to cook and mash them along with the potatoes.
I have always had the suspicion that things that grow so well here should be eaten, not only because they're abundant (and thus inexpensive), but because - if the world makes this kind of sense - they might be just the thing we need. I imagine that in a time of real hunger, root vegetables like these could grow to be a lot more appreciated. I'm adding their sweetness to the soup this week.
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