Seventh issue of our column #ZeroWasteInCooking., the in-depth look at how to recover the parts of vegetables that are considered 'less noble' but are actually the most nutrient-rich! This time we are going to look at the stems of turnip greens.

Turnip greens stems

Nutritionally speaking, turnip greens stems. Are rich in calcium, phosphorus, iron and vitamins, particularly that A, J, E, K, and C. They are very useful in pregnancy as a source of folic acid and protein. In addition, they are helpful in strengthening the immune system, fighting seasonal ills, and decreasing stress. Finally, they are often recommended for a low-calorie dietary regimen.

Turnip greens stem soup

Ingredients:

• Turnip greens
• 2 potatoes
• Olive oil to taste.
• Salt and pepper to taste

Preparation:

First clean the turnip greens' stems, taking care to remove the outer, tough stalks. After that place them in a steaming pot (you can also use a metal colander placed over a pot of boiling water) and cook them for about 30 minutes. Meanwhile, place peeled and diced potatoes in a saucepan, bring to a boil and cook until soft. As soon as all the ingredients are cooked, put them in a blender until creamy. Pass it through a sieve, add salt and pepper, add two tablespoons of evo oil, and you're done! The velouté is ready to be enjoyed.