Cooking Turnip

BEFORE COOKING:
Rinse the turnip under cold water immediately before cooking. Do not peel it to preserve its valuable micronutrients.
COOKING:
Place the turnip in a small amount of cold water if the intention is for its flavour and aroma to infuse the broth (e.g. when making soup). If cooking the turnip as a standalone dish, add it to boiling water to retain most of its juices. Cook the turnip for 20 minutes. Timing starts once the water returns to a boil. Immediately after, add salt (about 2 teaspoons per litre of water) and a light sprinkling of sugar (about 1 teaspoon per litre of water). Cook covered – this reduces cooking time and minimizes vitamin loss. To check for doneness, insert a fork or knife; if it goes in easily, the turnip is ready.
AFTER COOKING:
After cooking, drain the turnip and peel off the skin. The cooking water, which contains nutrients, can be used for sauces, soups, etc.
SERVING SUGGESTION:
Serve sprinkled with toasted, grated bread and drizzled with melted butter.
Enjoy!