A Winter Superfood that Boosts Vitamin C Eight Times More Than Pears, Fights Colds, and Soothes Coughs

Due to convenient geographical conditions, our country has an abundant and high-quality supply of vegetables and fruits. In winter, there is a root vegetable that is extremely popular, known as the “king of vegetables” or the “ginseng of the poor”. It is rich in nutrients and has 8 times more vitamin C than lemons, making it a great choice to prevent colds during winter.

Turnips – A popular root vegetable in winter

In winter, there is a root vegetable that is widely available in the market, and that is turnips. Turnips are known as the “king of root vegetables” because they not only have a delicious taste but also have a rich nutritional value.

This root vegetable is sold at a low price, just a few thousand Vietnamese dong per kilogram, and it has many health benefits, which is why it is called the “ginseng of the poor”.

According to research, turnips have 8 times more vitamin C than lemons, which plays an important role in enhancing the immune system and preventing colds. In addition, turnips are rich in fiber, vitamin A, calcium, iron, and other nutrients, which help moisturize the lungs, reduce coughing, and promote bowel movement.

Delicious dishes made from turnips

+ Carrot and pork dumplings

Ingredients:

– Dumpling wrappers

– Fresh turnips

– Ground pork

– Minced onions and ginger, salt, soy sauce, chicken broth, sesame oil, cooking oil.

Instructions:

– Rinse and peel the turnips, use a grater to finely shred the turnips into thin strands, put the shredded turnips in a bowl, add salt to taste, let it sit for 10 minutes, then squeeze out the excess liquid.

– Rinse the ground pork, cut it into pieces, mince it finely, add chopped onions and ginger, salt to taste, soy sauce, sesame oil, and chicken broth, mix well and marinate for 20 minutes. After that, mix the ground pork with the shredded turnips, add cooking oil, and mix well to make the dumpling filling.

– Take a dumpling wrapper, spoon some filling onto it, use your hands to shape it into a dumpling. Once the dumplings are wrapped, bring a pot of water to a boil, then add the dumplings. When the dumplings float to the surface, remove them from the water and serve.

In this dish, the fresh taste of turnips and the delicious flavor of pork are combined, creating a burst of flavors with each bite.

+ Vegetarian turnip and egg dumplings

Ingredients:

– Dumpling wrappers

– Fresh turnips

– Vermicelli, eggs

– Chopped green onions and ginger, salt, soy sauce, sesame oil, cooking oil.

Instructions:

– Rinse the turnips, peel them, use a grater to finely shred the turnips, blanch the shredded turnips in boiling water, then remove and let them cool, squeeze out the excess liquid, and cut them into pieces. Soak the vermicelli in boiling water until softened, then cut into short pieces.

– Heat oil in a pan, beat the eggs, add salt, and whisk well, pour the beaten eggs into the pan, cook until the eggs are set, then cut them into small pieces. Add the turnips, vermicelli, and the rest of the seasonings to the pan, including soy sauce, sesame oil, cooking oil, chopped green onions and ginger, mix well to create the dumpling filling.

– Take a dumpling wrapper, spoon some filling onto it, then shape it into a dumpling. Once the dumplings are wrapped, bring a pot of water to a boil, then add the dumplings. When the dumplings float to the surface, remove them from the water and serve.

In this dumpling dish, the crispness of the turnips and the softness of the vermicelli complement each other, along with the fragrant and tender eggs, making it a great choice to warm your stomach in winter.