Turnips

The Garden Of is one of my favorite vendors at the farmers market and right now they have some lovely turnips. The turnip is a root vegetable in the cruciferous family, just like broccoli, kale, and Brussels sprouts. They come in different colors such as purple, red, and green. The bulb as well as the greens, known as mustard greens, are highly nutritious and delicious. Turnips contain glucosinolates which are a group of bioactive plant compounds that also provide antioxidants, which helps them fight the cancer-adjacent effects of oxidative stress. The bulb also contains anthocyanins – a flavonoid (which protects the plant itself from biotic and abiotic stresses) that has been proven to have anti-cancer effects. This flavonoid has also been linked to lower rates of chronic and degenerative diseases. Inflammation is associated with so many of our diseases today – arthritis, cancer, high blood pressure – and turnips contain glucosinolates which we discussed above. These glucosinolates break down into indoles and isothiocyanates, both of which have been shown to have anti-inflammatory properties. The isothiocyanates also impede bacterial and microbial growth, making this inconspicuous vegetable an amazing addition to your diet! 

Roasted Turnip and Garlic Hummus 

Yield: 6 Servings

6 small turnips, washed and diced 
¼ cup garlic cloves, peeled 
1 tablespoon olive oil 
Sea salt and black pepper 
Garlic Hummus
1 – 15.5 ounce can chickpeas, drained and rinsed 
¼ cup tahini 
¼ cup extra virgin olive oil 
¼ cup lemon juice 
1 teaspoon sea salt 
1 teaspoon ground coriander 

Directions:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 

2. In a medium bowl, toss the turnips, garlic cloves, olive oil, salt and pepper. Spread in an even layer on the prepared baking sheet and bake for 20 to 30 minutes or until tender and slightly golden brown. 

3. In a food processor or high-powered blender (I love the blender for a creamier hummus), combine the cooked turnips with the chickpeas, tahini, olive oil, lemon juice, sea salt, and coriander. Turn on high and puree until smooth and creamy. Add a little more lemon juice if needed. 

4. Serve with crudites and fresh pita.