This root vegetable belongs to the Brassicaceae family, which includes other familiar vegetables such as cabbage and kale. The root of the turnip is typically used in the kitchen although its leaves are very nutritious as well. Turnips add lots of fiber to our diets along with calcium and iron. (It is important to note that most Americans do not get enough fiber or calcium in their diets.)
Turnips can be tossed in a vinaigrette and added to a quinoa and apple salad. Or try them roasted, and glazed with some sugar and a pat of butter along with other root vegetables such as carrots, beets and parsnips.