I literally have not had turnips in years. In England they were a staple and probably one of the only root vegetables that lasts all year around.
I grew up in the Somerset countryside and remember the local farmers “turnip” harvesting season, plenty of turnips would fall of the back of their trailers onto the country tracks. My sister and I would pick them up by the bag load, run home with Cheshire cat grins from ear to ear, hand them to mum, who generally popped them into a soup or made a mash.
This dish only has a handful of ingredients (turnips, bacon, chives) and I used this new seasoning from A. Vogel, called “herbamare” (its similar to stock powder but made from sea salt, veggies & herbs) which was gifted to me as I am currently working with Goodness Me Box, it is so tasty.
I picked up these turnips sadly not from the roads but from an organic store at the local Randwick farmers markets, every Saturday 9-1pm.
I love them as they are lighter and less starchy than potatoes but can still be substituted as mash. Kids will love this dish too.
Why is it good for you:
Turnips are golden nuggets of the root vegetable world, there are cheap and easy to grow as well as containing vitamin C, calcium, potassium and lysine (an amino acid which is great for to cold sores). According to this book, they are also a good source of fibre which helps with cholesterol mopping up your “bad”cholesterol (LDLs).
Chives a member to the onion family. Provide many beneficial properties, this book states that chives can be useful for fighting infection, anaemia and provide anti-bacterial, anti-viral and anti-fungal actions. They can also help lower blood pressure, due to the sulfur compounds it contains.
Bacon is not the best source of protein you can get, but it is delicious in moderation. I would recommend getting free range/organic nitrate free bacon. However bacon is a full protein, containing all of the essential amino acids which are necessary for nourishing, replenishing and repairing tissue, skin and muscles.