Garden turnips can be yummy!
Makes a good left-over.
1 – 1 1/2 lb. Turnips, peeled, and cut into 1/3-inch cubes
Ghee (2 – 4 Tbs.)
Duck Fat (2 – 5 tsp.)
Mineral Salt to taste
White pepper, optional
Fresh Sage leaves, optional
Use a large frying pan to cook the turnips in hot ghee and duck fat for about 5 minutes, turn cook other side for five minutes until lightly browned.
Add salt.
Remove turnips from the pan.
For optional garnish, fry sage leaves in the hot fat that is left in the pan until they are crisp.
Pour remaining fat over the turnips. Sprinkle the fried sage leaves over the top. Serve.
Wonderful ideas. Can’t wait to try these out at home.
from the harvard list: Turnip 1/2 cup mashed Very High 30mg
https://kidneystonediet.com/wp-content/uploads/sites/5/2019/02/Complete-Oxalate-List.pdf
This is so hard because most of the lists disagree with eachother….
Most online lists have issues, including the Harvard list (which offers no references about where their numbers came from, so we can’t say why it went wrong or how to improve on it). Turnips were tested (including raw and mashed) by the VP Foundation in 2017 and found to be very low (<2 mg per 100 g). Likewise, USDA says radishes are high, but other quality tests have found them low. A lot of the lists also have errors due to transcription problems or just plain typos.
It IS hard to figure out what's going on. I'm working on a blog post about the data lists. My Beginner’s Guide contains summary lists of high and low oxalate foods based on the most believable primary testing reports I could find.
I have a hard time peeling and cutting raw turnips. My hands hurt. Is it OK to boil them first?
Yes, and you could even try baking them to see if that works. Let me know how your culinary experiments work out! Best, Sally.