WEARING pURpLE CROWNS

In season now, turnips are rich in vitamin C, phosphorus and fibre. These cruciferous vegetables have two seasons each year, with young specimens picked in early summer and more mature ones gathered over the winter months. Both have creamy skin below a purple crown where the top of the turnip has been exposed to sunlight. When selecting turnips, firm smooth-skinned examples which are heavy for their size are chosen. With the leaves removed, winter turnips can be stored for up to a week. Peeled before cooking, they have a sweet, somewhat peppery taste. Also containing B6, calcium, potassium and manganese, turnips are a source of indoles, compounds which help the body generate beneficial enzymes.