Ok, so we are always looking for cool carb replacements that give the feel that we’re eating rice or mashed potatoes. It just makes us feel like the meal is complete when it looks like we have something starchy on our plate!!!!
Orlando decided to try Turnips today. This was a first for us, which is exciting because we love experimenting!
The mash was delicious. But even more exciting is the nutritional benefits of Turnips. We really felt like we were eating mashed potatoes. It felt like a cheat…but its not!!!!!!
Here’s what we learned:
- According to Dr. Bowden, Turnips ARE a high glycemic food. But have no fear because they have A LOW GLYCEMIC LOAD SCORE. What this means is that Turnips are not a dense source of carbohydrates and therefore WILL NOT raise your blood sugar. Our kind of food!
- Turnips are considered a High Volume Food: lots of air, fiber and water…but low in calories. Therefore they are a great replacement for a starchy carb and you can eat and feel full without feeling bloated or raising your blood sugar.
- Turnips have high amounts of potassium and vitamin A.
- Turnips are a good source of calcium and vitamin K. (taken from Livestrong.com)
- 7 medium turnips, washed, peeled and chopped
- Place in a saucepan and just cover with milk.
- add a couple of sprigs of thyme
- bring to a boil and simmer until turnips are soft (a fork should go right through them)
- remove the thyme leaves
- strain the milk and set it aside
- place turnips in blender, add a tbsp of organic unsalted butter, and add some of the milk. CAUTION: a little milk goes a long way. Be careful not to add too much or your turnips will be watery. You’re looking for a mashed potato -like consistency. Add a little milk, blend, and add more to reach desired consistency.
- Salt and pepper to taste
Salmon, Turnip mash, and Asparagus, Leeks and Onions
We made this with a nice piece of wild caught Salmon and asparagus, leeks, and onion combo.
I don’t think we’ve ever blogged about our Salmon recipe so here it is:
Salmon
- salt and pepper and a tsbp of general tso’s sauce & glaze.
- Broil (place directly under broiler) with door open for about 6 minutes (need to keep an eye on it so it doesn’t burn)
- Let glaze crust on salmon
- Take out salmon and insert knife in the middle. If it is not cooked through, you can place back in oven in the middle rack; close the door and bake for 4 or 5 minutes at 375. (This step is necessary for some thicker pieces of salmon)
Asparagus, Leeks, and Onions Recipe
We’ve mentioned this mixture before in our meals because it is a staple in our home. Orlando has fallen inlove with these greens and makes them all the time.
Here’s what he does:
Asparagus, Leeks and Onions
- chop 1/2 bunch of asparagus into 1 inch pieces. (to avoid the stringiness of the asparagus, break off the bottom portion of the asparagus)
- 2 small Leeks or 1 large Leek, thinly sliced
- 1/2 an onion chopped into small pieces
- Sautee with olive oil, salt and pepper for about 7 minutes in a pan at high heat (maybe an 8)
- The bottom of the pan will start to crust up. Then drizzle a little bit of marsala wine (about 2 ounces or less) on to the pan. Then you deglaze the vegetables (mix in the vegetables and wine with the crust for a delicious flavor)
These veggies are so delicious and easy to make. In the end the meal consisted of a protein and 4 different vegetables. Healthy, simple and absolutely yummy!!!
ENJOY!
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