Recipe and Facts from Mim: TURNIPS and other ROOTS

TURNIP FACTS

Turnips, especially raw, are highin vitamin C. They are also a good source of potassium and calcium.Green tops are an excellent sourceof A,C & B complex, as well as,potassium, magnesium and calcium.

Roasted Turnips

Cut off greens androot end of turnips. Scrub.Cut into smallish chunksof somewhat even size.Toss with olive oil to coatand put in a baking dish.Add honey. I had about 3 Cupsof turnips (I had a couple little beetsleft so I trimmed them & added them) so I added about 1 teaspoon ofhoney. Add more or lessdepending on the amountof turnips.Bake in a 350° oven forabout 30 min. or untilsoft. This method changes thetaste of the turnips. They areno longer sharp or bitter.Really a delicious dish.

buono appetit!

RUTABAGA FACTS

This root vegetable is high incarbohydrate, vitamins A & C and someminerals, particularly calcium.They belong to the handful of cruciferousvegetables believe to be effectivein cancer prevention, as well.

For preparation, do not peel them.

Rutabaga Chips:Cut thin slices. Deep fry inhot oil. do not crowd in pan.drain on paper towels. sprinkle with salt and pepper.serve.

CREAMY RUTABAGA

Casserole

4 medium rutabagas (or whatever you have)

2 eggs beaten or egg substitute

1/4 C cream or soy substitute

1/2 t nutmet1 t salt

1/4 C bread crumbs

3 T butter or margarine

Preheat over to 350°. Steam rutabagas until tender.About 30 min. Mash and set aside.Mix eggs, cream, nutmeg, salt, andbread crumbs. Combine the 2 mixtures;place in buttered casserole. Dot with butter;bake until lightly browned, about 30 min.

buono appetit!