Japanese turnips are a common find at farmers’ markets. They’re small, round and white, and look a little bit like radishes. They have a mild, sweet and earthy turnip flavor and are usually sold with the green attached, which we use in this root-to-stem recipe.
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Prep: 15-20 minutes
Cook: 8-10 minutes
Makes: 4 servings
Serving size = 1/2 cup
Calories: 123
Total fiber: 0.9 g
Soluble fiber: 0.3 g
Protein: 1.5 g
Total fat: 12.3 g
Saturated fat: 1.5 g
Healthy fat: 10.5 g
Carbohydrate: 2.9 g
Sugar: 0.8 g
Added sugar: 0 g
Sodium: 131 mg
Potassium: 75 mg
Magnesium: 15 mg
Calcium: 17 mg
— From The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.
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