Greens Cookery April 2016 - Page 34

Turnip Lo Mein Turnip Lo Mein This hearty root vegetable is not only delicoius but its a fun way to use your spiralizer year-round! Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings Ingredients 1 teaspoon minced garlic 1 teaspoon peeled & grated ginger root 1 tablespoon sambal 2 tablespoons tamari 2 tablespoons fresh orange juice 1 teaspoon rice vinegar 3 tablespoons sugar 1 tablespoon brown sugar 1/2 teaspoon sesame oil 1 tablespoon smooth peanut butter 2 teaspoons cornstarch 1/3 cup water 2 large turnips (about 1 pound) 2 stalks celery, thinly sliced on the bias 4 scallions, thinly sliced Preparation 1. Add garlic, ginger, sambal, tamari, orange juice, rice vinegar, white and brown sugar, sesame oil and peanut butter to a large skillet. Stir gently while cooking to incorporate peanut butter. 2. Once peanut butter is melted, combine cornstarch and water in a small dish. Mix well and add to skillet. Continue cooking for about 3 more minutes, stirring occasionally or until sauce thickens. 3. Using a spiral slicer or julienne slicer, create thin strips of turnips so they look like noodles. 4. Add turnip noodles and celery to the pan with sauce. Cook 5 minutes, stirring occasionally or until the turnip noodles are warmed through. 5. Garnish with scallions. Cook’s Note: Do not peel the turnips if they are bright in color. Why Eat Turnips? Turnips, which are often confused with rutabagas, have been eaten in Europe since prehistoric times. In America, turnips were planted by the colonists in 1609 and since that time have been one of the most common garden vegetables. So what is the difference between a turnip and a rutabaga? Most turnips are white fleshed. Rutabagas generally have yellow flesh and smooth, waxy leaves similar to cabbage. In fact, it is believed that rutabagas are a cross between a turnip and a cabbage. Turnips will provide you with a decent amount of fiber (5 grams in 1 cup), vitamins A, C and K and folic acid as well as the minerals potassium and calcium. Buy turnips with their tops intact as the greens also contain even more vitamin A, vitamin C and folic acid than their root friend. Nutrition Facts for one serving: 130 calories; 3g total fat, 0.5g saturated fat; 0mg cholesterol; 700mg sodium 25g carbohydrates, 3g fiber; 3g protein