Turnips or jicama (singkamas in vernacular) is an edible bulbous root commonly used in the West as a vegetable. Here in the Philippines, it is treated more as a fruit – simply peeled and eaten as a snack like apples. We sometimes lightly dip it in salt with chili or in vinegar seasoned with salt and pepper. This juicy and crunchy fruit takes on a different taste when grilled. It develops an earthy flavour yet becomes sweeter. Mildly flavoured, turnips keeps its crunch even cooked it is a good source of iron, potassium, calcium, and dietary fiber.
Prawn and vegetable kebabs
In a large bowl, combine 1 large onion cut in quarters, 2 large bell peppers cut in chunks, 12 medium-sized button mushrooms, 2 large turnips peeled, cut in chunks. In a small bowl, mix 4 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon ground pepper, 1 teaspoon dried parsley, and 1 teaspoon dried rosemary. Peel and devein ½ kilo jumbo tiger prawns, leaving the tails intact, season with salt and pepper. Drizzle ¾ of the olive oil and herb mixture onto the vegetables and toss. Drizzle the rest of the oil-herb mixture on the prawns and toss. Thread the vegetables and prawns alternately on a bamboo or metal skewer. Grill over coals for about 5 to 7 minutes on each side. Serves 4 to 6.
Turnip-Apple Coleslaw Salad
With a sharp knife, julienne the following: 1 large peeled turnip, 1 unpeeled, cored red apple, 1 unpeeled, cored green apple, 1 medium peeled carrot, and 1 small head of cabbage. Place all these in a large bowl and combine well. In a small bowl, mix 1 cup mayonnaise, 2 tablespoons milk, ¼ cup sugar, juice of half a lemon, a pinch of salt and ground white pepper. Pour the dressing onto the coleslaw salad and toss well. Keep in the refrigerator for at least half an hour before serving. Serves 4 to 5.
Turnip Relish with Mango and Pineapple
Combine 1 cup turnip finely cubed, 1 cup fresh pineapple cut in small cubes or 1 cup canned pineapple tidbits, drained, 1 cup ripe mango fresh cut in small cubes, 2 tomatoes, chopped, 1 small red onion, finely chopped, ¼ cup chopped cilantro leaves, ¼ cup lemon juice, 1 teaspoon sugar, salt and pepper to taste. Toss well. Serves 4.
Ham Casserole with Corn and Turnip
In 1 tablespoon of oil, sauté 1 tablespoon each of minced garlic and minced onion. Add ½ cup of frozen green peas, ½ cup whole kernel canned corn, 1 cup potatoes cut into cubes, ½ cup turnips cut into cubes, and ½ kilo of ham cut into cubes. Stir and let cook for five minutes. Add 1 cup of all-purpose cream and 1 can of cream of mushroom soup. Stir. Season with salt and pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes. Serves 4 to 5.
Chicken with Turnip and Cashew
In a small bowl, dissolve 2 tablespoons cornstarch in 1 cup water. Add 1 chicken boullion cube and smash until dissolved. Add 2 tablespoons soy sauce and 1 tablespoon sugar. Set aside in a pan, heat 1 tablespoon oil. Saute 1-inch ginger, peeled and sliced. Add 1 kilo chicken thighs, cut in big chunks. Add 1 cup water. Cover and over medium-high heat, let cook for 15 minutes. Remove cover, add 1 cup turnip chopped in large strips, 1 medium red bell pepper, seeded and cut in chunks. Push the chicken and vegetables to the side of the pan and pour the cornstarch-soy sauce mixture. Bring to a boil and let cook for 1 minute until thick and bubbly. Put chicken and vegetable back to the center of the pan and coat with the sauce. Add ½ cup cashew nuts or kasuy. Stir. Serves 6.
Try these easy-to-do recipes and for sure your family will love them. It’s a great way to make your kids eat delicious yet nutritious food!