Roasted Turnips - A Lower Calorie Alternative To Potatoes

An easy and delicious way to prepare turnips!

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Turnips
Here's a simple way to prepare turnips if you are avoiding French fries and watching your weight.

I bought turnips this week to make soup. I've been a bit under the weather with allergies so I've been living on soup. But since the rain cleared the pollen out of the air and I needed something different to eat, I thought I'd try doing something else with the turnips. So I fixed them like I would a roasted potato and was delighted at how absolutely delicious they were. The best news is that they are lower calories and more nutritionally dense than potatoes. 

Ounce per ounce, turnips are 1/3 the calories of potatoes yet they have 4 times the omega-3 and 2 1/2 times the calcium. But they are higher in natural sugars which is why they caramelize so nicely when roasted.

Turnips are virtually fat free and are a good source of vitamin B6, folate, potassium, calcium and copper and an excellent source of dietary fiber, vitamin C and manganese. 

A medium turnip has 34 calories
0.1 g total fat, 0 g saturated fat, 0 mg cholesterol
7.8 g carbohydrates, 4.6 g sugar
2.2 g dietary fiber
1.1 g protein
43 % DV vitamin C
5% DV vitamin B6 and folate
8% DV manganese
7% DB potassium
5% DV copper
4% DV calcium

Here's a quick and easy way to prepare them.

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Roasted Turnips
Vegan, Gluten and Dairy Free
[makes 4 servings]

Ingredients
6 medium turnips
1 to 2 tablespoon extra virgin olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary 

Directions
Preheat the oven to 400 degrees

Peel the turnips and cut each one vertically into 8 to 10 slices.

Place them in a bowl with enough of the olive oil to coat. Add the rest of the ingredients and toss until well combined.

Place the coated turnip slices on a cookie sheet lined with a silicon mat or a parchment sheet. Spread them out on the sheet.

Roast for 30 to 40 minutes until they are cooked and brown on the edges. Remove from the oven and serve.

Move Over KaleTurnip Greens Are A Nutrient Powerhouse!Easy Instant Pot Recipe

I'll share a secret ingredient that cuts the bitterness!

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Just a Few Seeds

After I planted one of my raised beds, I had some room between rows of bell peppers and eggplants. Since they tend to grow straight up and not spread out too much, I thought I'd throw a couple of turnip seeds here and there. I noticed that the top of the greens were growing nicely and weren't getting burned like chard usually does or attacked by aphids like my kale. Before I knew it, the turnips were ready to harvest and the greens were enormous. I was really surprised because the last time I planted turnips, I didn't have this kind of success.

Do Not Fear the Bitter Greens

I rarely go buy turnip greens because I love kale and always have tons of kale growing year-round in my garden. Also, turnip greens can sometimes be a bit too bitter. But with just a little balsamic vinegar, you can cut the bitterness of these nutritious greens and enjoy their wonderful and unique flavor. 

A touch of balsamic vinegar cuts the bitterness.

Move Over Kale

As far as nutrition goes, turnip greens can stand up to kale, the gold standard of nutrition. And in many areas, they outperform kale. Let's compare:

Turnip greens and kale are both low in calories, 29 calories vs. 36 calories per boiled cup and both have .5 grams or less of fat.

They are both very good sources vitamin A, C, K and B6 but turnip greens also provide 42% of the daily requirement of folic acid, 10 times the amount you get from kale.

In the mineral category, turnip greens and kale are both very good sources of calcium, iron, magnesium, potassium, copper and manganese. However, turnip greens have more than twice the calcium as kale providing 197 mg per cooked cup vs. 94 mg from kale. 

Turnip greens also have more than twice the vitamin E as kale, with turnip greens providing 14% of the daily requirement in one cooked cup. 

When selecting any nutritious food, I look to see its fiber content. Both greens have a very high fiber per calorie content but turnip greens have twice the fiber as kale with a whopping 5 grams per cooked cup versus 2.6 grams in a cooked cup of kale. 

Although kale has more protein than turnip greens, (2.5 g per cooked cup versus 1.6 g), turnip greens have higher protein quality. In fact, they contain all the essential amino acids and are a complete protein. 

I'll always love kale and I find it more versatile (I'm not inclined to throw turnip greens in my smoothie yet) but after looking deeper into the relative nutrition, I will seek out my bitter friend more often.

What About the Turnips

Today I'm cooking the greens with you but I am making a big pot of Zucchini and Turnip Soup with the turnips.

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Instant Pot Turnip Greens with Garlic and Onions

Vegan, Dairy Free, Gluten Free

[makes 6 servings]

Requires Instant Pot Electric Pressure Cooker. 

Ingredients

1 1/2 pound turnip greens

1 tablespoon extra virgin olive oil

1/2 large onion, thinly sliced

2 garlic cloves, thinly sliced or minced

1 tablespoon balsamic vinegar

1/4 cup veggie broth

Salt and black pepper to taste

Directions

Prepare the greens by washing and removing the stems.

 

Roll the leaves and cut into 1/2 inch slices. Set aside.

Set the Instant Pot on sauté. After it heats, add the olive oil, onion and garlic. Cook until the onion softens, several minutes. 

Stir in a large handful of greens. As they quickly wilt, stir in another handful. 

Stir in the balsamic vinegar and season with salt and pepper.

Turn the Instant Pot off. Secure the lid making sure that the top vent of the pot is closed and hit the "manual" button. Set the pressure cooker time for 3 minutes at high pressure. 

When complete, hit the "off" button and do a quick release of the pressure. Open the lid carefully. Stir the greens and onions, adjust salt and pepper if needed, and serve immediately.

Nutrition

Per serving: 60 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 101 mg omega-3 and 119 omega-6 fatty acids, 2 g protein, 11 g carbohydrates, 4 g dietary fiber, 47 mg sodium (not including added salt and sodium from veggie broth).

 

Baked Chipotle Turnip FriesA Healthy Alternative To French Fried PotatoesVegan And Gluten Free

Spicy chipotle turnip fries - fewer calories than potatoes.

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Turnips - an Alternative to the Potato
I have to confess, my guilty pleasure is french fries. I don't order them or cook them but if I'm in a restaurant and someone at the table orders french fries, at some time during the meal I will grab one, dip it in some ketchup and pop it in my mouth. I may not even ask permission.

I adore turnips. I throw them in soups, mash them, and now I've discovered that when baked in the oven with a tiny bit of olive oil and seasonings, they are a healthy and delicious substitute for french fries. And at a little over 100 calories a serving, why resist?

The best part is that turnips are about 1/3 the calories and carbs as potatoes. One half cup of turnips has only 18.2 calories, 4.2 g of carbs and zero fat. Potatoes, also fat free, have 57.7 calories and 13.8 g of carbs in a one half cup serving.

But most of all I love the taste of turnips. If they haven't been part of your regular diet, give them a try. Not ready to dive in completely? Use half potatoes and half turnips the next time you make mashed potatoes. It will lighten up the calories and carbs and be just as delicious!

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Baked Chipotle Turnip Fries
Vegan, Gluten and Dairy Free
[makes 2 servings]

1 pound turnips
2 teaspoons extra virgin olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon chili powder*
1/4 teaspoon chipotle chili powder*
1/4 teaspoon garlic powder

* For less spice, omit the chipotle chili powder and use 1/2 teaspoon regular chili powder. For more spice, omit the regular chili powder and use 1/2 teaspoon chipotle chili powder.

Preheat the oven to 425 degrees F.

Peel the turnips and cut them into the shape of french fries, about 1/2 inch by 3 to 4 inches thick. Place them in a bowl. 

Add the oil and spices and toss the turnips until they are evenly coated. Lay them out on a non stick baking sheet. I prefer a shallow baking pan with a Silpat baking sheet. 

Bake for 30 to 40 minutes, flipping half way through, until nicely brown and crisp. Serve immediately.

Per serving: 104 calories, 5 g total fat, 1 g saturated fat, 0 mg cholesterol, 128 mg omega-3 and 508 mg omega-6 fatty acids, 2.5 g protein, 15 g carbohydrates, 4 g dietary fiber and 448 mg sodium.

Matzo Ball Soup With Veggies And Shiitake Mushrooms Vegan And Vegetarian Options

Vegan or vegetarian matzo ball soup for Passover.
Less than 200 calories per serving!

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This Italian Girl LOVES Matzo Ball Soup
For some reason Jews and Italians seem to live in the same neighborhoods in Brooklyn. At least that was the case in Borough Park and Ocean Parkway, two of the neighborhoods I lived in as a child. I was introduced to matzo balls at an early age and have always loved them. I usually don't think about them until Passover comes around and the shelves in the local supermarkets are stocked with matzo meal which immediately triggers a pavlovian response. 

This was the case this week when I bought a big container of matzo meal. I wanted to create a vegan matzo ball for those of you who avoid all animal products. For my readers who enjoy eggs (so many of you raise happy and well cared for chickens), I'll also include a recipe that uses real eggs instead of flax eggs.

Nutritionally, the vegan matzo balls have slightly fewer calories, zero cholesterol, 16 times the omega-3 fatty acid, and more the fiber. The vegetarian matzo balls have more protein. With either one, a serving of soup with 3 matzo balls has less than 200 calories.

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Matzo Ball Soup with Veggies and Shiitake Mushrooms
Vegan or Vegetarian Options
[makes 6 servings]
Requires a 5-quart Dutch oven or large soup pot with cover

For the soup
8 cups veggie broth*
2 stalks of celery, thinly sliced
1 cup chopped onion
6 shiitake mushrooms, stems removed, thinly sliced
1 small turnip, peeled and diced
2 carrots, peeled and thinly sliced
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
* Instead of veggie broth, you can use 8 cups of water and 1 whole Rapunzel Vegan Bouillon Cube with Herbs.

For the vegan matzo balls
3 tablespoons ground golden flax seeds
1 cup plus 1 tablespoon water (divided)
2 tablespoons extra virgin olive oil
1 cup matzo meal (do NOT use matzo meal mix)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 teaspoons dried parsley flakes

For vegetarian matzo balls
3 fresh eggs from happy chickens
1/2 cup water
2 tablespoons extra virgin olive oil
1 cup matzo meal (do NOT use matzo meal mix)
1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 teaspoons dried parsley flakes

To make the soup, fill a 5-quart Dutch oven or large soup pot with all of the soup ingredients. Set aside.

Soup ingredients

To make the vegan matzo balls, make flax eggs in a medium bowl by mixing the ground flax seeds with 1/2 cup plus 1 tablespoon of room temperature water. Beat until gooey, about a minute.

Flax egg

After the "eggs" are nice and gooey, stir in 1/2 cup of water and olive oil. 

(If you are making the vegetarian matzo balls, you would use 3 fresh eggs instead of making the flax eggs. First beat the eggs, then add 1/2 cup of water and olive oil.)

Add the matzo meal, baking powder, salt, black pepper, garlic powder, and dried parsley.

(If you are making the vegetarian matzo balls, notice that the amount of baking powder is reduced from 1 1/2 teaspoons to 1/2 teaspoon.)

Mix until completely combined and let rest for 10 minutes.

Meanwhile, bring the soup and veggies to a boil.

Let rest for 10 minutes while soup is coming to a boil.

Divide the matzo mixture into 18 pieces and roll them into small matzo balls. If they get sticky and hard to handle, wet your hands. 

Drop the matzo balls into the boiling soup. Lower to a simmer, cover, and cook for 30 minutes. Do not stir or disturb during the soup during this time, other than occasionally peeking in.

Serve while hot and enjoy!

Per serving of soup with 3 vegan matzo balls: 171 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 840 mg omega-3 and 694 mg omega-6 fatty acids, 4 g protein, 26 g carbohydrates, 4 g dietary fiber, and 782 mg sodium*.

Per serving of soup (using a bouillon cube) with 3 vegetarian matzo balls: 184 calories, 8 g total fat, 2 g saturated fat, 93 mg cholesterol, 58 mg omega-3 and 739 mg omega-6 fatty acids, 6 g protein, 25 g carbohydrates, 3 g dietary fiber, and 732 mg sodium*.

* Using a Rapunzel bouillon cube instead of low-sodium veggie broth.

Per serving of vegan matzo balls (3 balls): 133 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 833 mg omega-3 and 648 mg omega-6 fatty acids, 3 g protein, 17.5 g carbohydrates, 2 g dietary fiber, and 218 mg sodium. 

Per serving of vegetarian matzo balls (3 balls): 146 calories, 7 g total fat, 1 g saturated fat, 93 mg cholesterol, 51 mg omega-3 and 694 mg omega-6 fatty acids, 5 g protein, 16.5 g carbohydrates, 1 g dietary fiber, and 168 mg sodium. 

Low Calorie Vegan And Gluten Free Zucchini And Turnip Soup With Fresh Ginger - Perfect For Weight Loss!

Zucchini turnip soup has less than 50 calories per cup!

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Turnips
Have you ever eaten a turnip? They're a delicious root vegetable which when peeled looks a lot like a potato but with fewer calories and carbohydrates. Turnips have a slightly bitter taste and add a wonderful and interesting flavor to soups. You can also mash them up like potatoes or roast them with a little olive oil and salt. 

Turnips are a great source of fiber, vitamin C and manganese and are also a good source of vitamin B6, folate, calcium, potassium and copper.

Peeled turnips look like potatoes.
Potatoes have 116 calories per cup and 28 g of carbohydrates.
Turnips have only 36 calories and 8 g of carbohydrates!

Great Soup for Weight Loss!
This soup uses up lots of  that garden zucchini. It's quick and easy to make with a few simple ingredients  and blends up into a delicious, low calorie, low fat soup. Eating a 45 calorie cup of this soup before a meal will definitely curb your appetite. Or make a whole meal of it with a 2-cup serving and a mixed green salad.

Zucchini and Turnip Soup 
Vegan, Gluten Free
[makes 8 cups]

8 cups diced zucchini
4 cups peeled and diced turnips
2 cloves garlic, chopped
1 tablespoon peeled and minced fresh ginger
2 cups water
1 large Rapunzel vegan vegetable bouillon cube
1 bay leaf
Salt to taste if needed
Freshly ground black pepper to taste

Place the zucchini, turnips, garlic, ginger, water, bouillon cube and bay leaf in a large pot. Bring to a boil on high heat. Reduce heat to medium and cook, partially covered, until the vegetables are soft. 

After vegetables soften, remove bay leaf and blend.

Remove the bay leaf and place the soup in a blender and blend until smooth. If you don't have a high-speed blender, make sure you mince the ginger very small.

Place in a blender.

Blend until smooth.

Adjust for salt (remember many bouillon cubes already contain a lot of salt) and add freshly ground black pepper to taste.

Serve with additional freshly ground black pepper if desired.

Per cup: 45 calories, 0.5 g fat, 0.4 g saturated fat, 0 mg cholesterol, 2.6 g protein, 8.6 g carbohydrates, 2.1 g dietary fiber and 309 mg sodium.