Does the golden ball turnip take its name from its rarity?
Does the golden ball turnip take its name from its rarity?
Indeed, this ancient vegetable is becoming rare on market gardeners' shelves and its discovery is then akin to that of a real culinary treasure.
The turnip is certainly one of the first vegetables cultivated by man in the Neolithic period. It was then the wild turnip.
It was during antiquity that different varieties appeared, including the golden ball turnip.
With its round, yellow root and golden yellow flesh, the golden ball turnip looks quite unique compared to the common turnip. But it is undoubtedly its original flavor that will charm your taste buds.
Like other root vegetables, the golden ball turnip is rich in minerals and trace elements whose importance is often underestimated in favor of vitamins.
And yet, these nutrients are involved in the functioning of our body and their intake through food is essential. The golden ball turnip therefore brings a cocktail composed of copper, iron phosphorus, potassium, magnesium and zinc for iron health.
The golden ball turnip belongs to the large cruciferous family and as such, it has exceptional antioxidant properties. Its tops are also edible and are an important source of vitamin C.
You can eat them grated and serve them in a salad with a vinaigrette. But it is after boiling or steaming that you will best appreciate the unique flavor of the golden ball turnip. Its melting flesh and its fine and sweet taste, very different from the common turnip, are greatly appreciated by gourmets. You can then accommodate it as you see fit, in soup, gratin, pan-fried.
