Healthy South Texas Vol. 1 No. 2 | Page 7

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This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP.

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Happy New Year from Better Living for Texans! A new year means it is time to look at what’s in season. Seasonal fruits and vegetables are cheaper to purchase at your grocers or farmer’s market. These foods are also fresher, so they’ll taste better.

If you’re not aware, turnips are in season! If you’re not familiar with the turnip, allow us to introduce you to this root vegetable.

Like all root vegetables, turnips are high in potassium which means they help our hearts to function by making it easier for the heart to pump blood through our bodies. Turnips are low in sodium, cholesterol and fat free, and are also a great source of vitamin C.

This tasty vegetable comes in a variety of shapes and colors, ranging from round to cylindrical in shape and rose-colored to black.

Selection

Select turnips that are heavy and have no soft spots. They should have a pearly appearance. Small and medium turnips will be sweeter than large turnips.

Preparing and storing Turnips

Before eating and/or storing turnips, follow a few basic steps:

•Rinse the turnip under running water and use a vegetable brush to remove all soil from the turnip.

•Turnips can be safely stored in a plastic bag for up to two weeks in the refrigerator and for up to 10 months in the freezer. However, remember that it is ideal to eat your turnips within a few days of putting them in the refrigerator since turnips get bitter with prolonged storage.

Enjoying Turnips

Turnips can be baked, boiled, steamed, roasted, or mashed. They can be eaten raw or shredded and added into coleslaw. No matter how you choose to enjoy them, add turnips to your menu!

TURNIPS