I really like these pan-fried turnips & greens. They go with just about any meal I prepare and are an amazing replacement for potatoes. Turnips offer us some great health benefits along with ensuring that we can still make our favorite comfort foods while following a Trim Healthy Mama lifestyle.
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Rick really enjoys them also and doesn’t complain as much about not having the white potatoes anymore.
I know that those who are closer to goal weight can enjoy white potatoes on occasion but I am not quite there yet and this allows us the same flavors without the extra carbs that spike my blood sugar so bad.
Turnips Pack A Healthy Punch With Vitamins and Minerals
I use turnips quite often in our meals, because they pack quite the healthy punch with these vitamins and minerals B6, C, Choline, Folate, K, Niacin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc, Copper, Manganese and Selenium.They are a low glycemic vegetable with high amounts of dietary fiber.
There are a couple of different varieties of turnips the ones I used in this recipe are known as salad turnips they do not have the purple tops that other turnips have , they are about the size of radishes and the greens are quite a bit more compact than the other variety.
You can use either variety for this recipe however the larger turnips and their greens are slightly more bitter than the smaller variety.
I really love using fresh produce that I find at the local farmer’s market. It is one of the highlights of my week to run down and see what some of my favorite vendors have this week.
These wonderful salad turnips are from Broadview Farm and Gardens located in Morengo IL. The produce that I buy from Broadview is always amazing and I enjoy talking with Delicia between customers and about what is happening out at their farm.
Do you have a favorite Farmer’s Market that you shop?
How To Make Pan-Fried Turnips & Greens
- Serves: 3
- Serving size: ½ cup
- Calories: 127
- Fat: 9g
- Carbohydrates: 12g
- Sodium: 137mg
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg
- 1 pound turnips (tops reserved)
- 2 cups turnip greens ((the reserved ones))
- 2 tablespoons minced garlic
- 2 tablespoons diced onion
- 1 tablespoon Butter
- 1 tablespoon coconut oil
- Clean turnips well, remove tops and reserve. Trim tails from turnips, peel and quarter. Set aside.
- Bring a small pan of water to a boil add turnip greens, allow to cook for 2 minutes. Remove from boiling water and plunge into an Ice bath to stop cooking and retain the color.
- In a medium frying pan heat ¼ cup water, place turnip pieces in water and allow to cook for about 5 minutes or until crisp tender. Drain off the water and add the butter, coconut oil, garlic, onions and turnips to pan cooking until golden.
- Add the turnip greens to the skillet and heat through.
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