“I was raised almost entirely on turnips and potatoes, but I think that the turnips had more to do with the effect than the potatoes.” – Marlene Dietrich
When you start down this health rabbit-hole, the singular message that everyone agrees on is that you should eat a plant-rich diet. In fact, the more plants and the greater the variety, the better.
Of course, on the Autoimmune Protocol, we are also concerned with healthy fats and happy protein.
But, a diet chock-full with a diverse range of veggies is key.
And, I have found that I am far more experimental with my veggies as a result.
The markets are full-to-bursting with all the lovely earthy winter vegetables at the moment. I’ve been busy making root vegetable soup, fermenting cabbages and roasting away (now that my oven is back in order again).
But this week, I also picked up some turnips.
2 big bunches, to be exact…
To be honest, we never really ate turnips when I was growing up in Auckland. Consequently, I’m not all that familiar with them. I use their cousin – the swede – in my version of Shepherd’s pie. But, turnips have never featured in my diet.
All that changed with this recipe!
One of the best things about turnips is the fact that you can eat the whole enchilada.
Do not, whatever you do, throw out the leaves. There’s goodness in them, there greens! The noticeably bitter taste of turnip greens are super-high in calcium. In fact, turnip greens contain about four times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage.
I made this recipe with some lovely organic butter I picked up at the markets. And, I added some whole grain mustard.
So, it’s definitely stage II reintroduction if you’re following AIP.
But if you’re not on AIP – have at it!
It worked beautifully to cut through the lovely gooey brisket we partnered it with…
- 2 large bunches of turnips (about 8 - 10 turnips in all)
- Greens from 2 large bunches of turnips
- 100 g grass fed butter at room temperature
- 1 heaped dessertspoon whole grain mustard
- 1 small red onion, finely diced
- 6 cloves of garlic + 2 cloves of garlic, crushed
- 4 - 6 best quality anchovies
- Pop your butter, red onion, mustard and two cloves of garlic into a small bowl. Season with salt and mix well.
- Remove the more fibrous 'stalks' of the turnip greens.
- Fill a medium sized pot and bring to the boil. Salt.* Add the greens and cook for about 7 minutes (until tender). Pop the greens into a colander to drain and cool.
- In the same pot, heat more water. While the water comes to a boil, eel and quarter your turnips. Salt the water and add the turnips. Cook until tender. About 10 minutes. When cooked, drain. Turn off the element! Then add the turnips back into the pot with a couple of spoonfuls of the mustard infused butter.
- While the turnips are cooking, in a large heavy based frying pan, melt a couple of spoonfuls of the mustard butter. Add the 6 cloves of crushed garlic and the anchovies. Gently cook until the garlic softens and the anchovies melt.
- Squeeze all the water out of your turnip greens. Roughly chop them and add to the butter, garlic and anchovies. Cook, stirring frequently for 5 minutes.
- Pop the greens into a warmed bowl. Top with turnips and add any leftover butter to melt into the turnips.