Like cabbage, cauliflower, brussels sprouts and broccoli, turnips are cruciferous vegetables; parsnips, however, are not (they are a source of fibre though).

Select: small, clean-looking, smooth-skinned turnips and parsnips, preferably with leaves still attached.

Preparation: Turnips and parsnips have a thick skin and therefore need to be peeled with a small, sharp knife. Cook either by steaming, microwaving or stirfrying but avoid boiling,  except in soups and broths where the liquid is to be used.

Suggested seasoning: Freshly ground black pepper, cummin, coriander leaves, parsley, chervil.

Low Carb Diabetic Diet