turnip

简明释义

英[ˈtɜːnɪp]美[ˈtɜːrnɪp]

n. 芜菁，萝卜；芜菁块根，芜菁甘蓝块根；类芜菁甘蓝块根；<非正式>大而厚的老式表

复 数 t u r n i p s

英英释义

单词用法

同义词

反义词

例句

1.The turnip provides nutrition for you.

芜青为你提供营养。

2.From what I can tell, your beef is with Turnip and Sam.

从我可以告诉您的牛肉与萝卜和萨姆。

3.A cousin of cabbage and broccoli, kohlrabi is a turnip-like root vegetable that is either light green or purple and white striped.

大头菜是卷心菜和西兰花的近亲，是一种类似于芜菁的根类蔬菜，有淡绿色或紫色和白色的条纹。

4.The iron horse conducted the wood pig and turnip rabbit to play programs.

铁皮马指挥木头猪和萝卜兔演节目。

5.Why can turnip and anguine flesh eat together?

萝卜和蛇肉为什么不可以一起吃？

6.You can't get blood from a turnip.

你不可能从萝卜里榨出血来。

7.Lou turnip town in the park (formerly the oblique Town).

在园区娄葑镇（原斜塘镇）。

8.The tutor taught them how to twist threads together and how plant turnip .

家庭教师教他们如何搓线和如何种植萝卜。

9.My grandmother used to grow turnips 白萝卜 in her garden.

我奶奶曾在她的花园里种植白萝卜。

10.The farmer harvested a large crop of turnips 白萝卜 this season.

农民在这个季节收获了一大批白萝卜。

11.In some cultures, turnip 萝卜 is used in traditional dishes.

在一些文化中，萝卜被用于传统菜肴。

12.You can roast turnips 萝卜 for a tasty side dish.

你可以将萝卜烤制成美味的配菜。

13.I made a delicious soup with turnip 萝卜 and carrots.

我用萝卜和胡萝卜做了一碗美味的汤。

作文

The humble turnip is a root vegetable that has been cultivated for thousands of years. Often overlooked in modern cuisine, the turnip has a rich history and a variety of uses that make it an essential part of many traditional dishes. In this essay, I will explore the significance of the turnip, its nutritional benefits, and some delicious ways to incorporate it into our meals.Historically, the turnip was a staple food in many cultures, particularly in Europe and Asia. Before the introduction of the potato from the Americas, the turnip was one of the primary sources of carbohydrates for the poor. Its ability to grow in harsh conditions made it a reliable crop, especially during the winter months when other vegetables were scarce. This hardiness is one of the reasons why the turnip has remained a popular choice among farmers and gardeners alike.Nutritionally, the turnip is a powerhouse of vitamins and minerals. It is low in calories but high in fiber, making it an excellent choice for those looking to maintain a healthy diet. A single serving of turnip provides a significant amount of vitamin C, which is essential for boosting the immune system and promoting healthy skin. Additionally, turnips contain antioxidants that help combat oxidative stress in the body, contributing to overall health and well-being.In the kitchen, the versatility of the turnip cannot be overstated. It can be prepared in various ways—boiled, roasted, mashed, or even pickled. One popular dish is mashed turnips, which can be made by boiling turnips until tender, then mashing them with butter, salt, and pepper for a creamy side dish that pairs well with meats and gravies. Another delightful way to enjoy turnips is by roasting them with other root vegetables like carrots and potatoes. The natural sweetness of the turnip is enhanced through roasting, creating a deliciously caramelized flavor.Moreover, the leaves of the turnip, known as turnip greens, are also edible and packed with nutrients. They can be sautéed with garlic and olive oil or added to soups and stews for an extra boost of flavor and nutrition. This makes the turnip not only a versatile vegetable but also a sustainable option, as both the root and the greens can be utilized in cooking.In conclusion, the turnip is much more than just a simple root vegetable. Its historical significance, nutritional value, and culinary versatility make it an important ingredient in many kitchens around the world. As we continue to explore and appreciate the diversity of our food sources, let us not forget the humble turnip and all the wonderful ways it can enrich our diets. By incorporating turnips into our meals, we can honor tradition while enjoying a nutritious and delicious food that has stood the test of time.

普通的萝卜是一种根菜，已经被栽培了数千年。在现代烹饪中常常被忽视，但萝卜有着丰富的历史和多种用途，使其成为许多传统菜肴的重要组成部分。在这篇文章中，我将探讨萝卜的重要性、营养益处以及一些美味的食用方式。从历史上看，萝卜在许多文化中都是主食，特别是在欧洲和亚洲。 在美洲引入土豆之前，萝卜是穷人的主要碳水化合物来源之一。它能够在恶劣条件下生长，使其成为一种可靠的作物，尤其是在冬季其他蔬菜稀缺的时候。这种抗逆性是萝卜一直以来受到农民和园丁青睐的原因之一。在营养方面，萝卜是维生素和矿物质的宝库。它热量低但纤维含量高，是保持健康饮食的绝佳选择。一份萝卜提供大量维生素C，这对增强免疫系统和促进皮肤健康至关重要。此外，萝卜还含有抗氧化剂，有助于抵抗体内的氧化压力，促进整体健康与福祉。在厨房中，萝卜的多功能性不容小觑。它可以通过多种方式准备——煮、烤、捣碎或腌制。一道受欢迎的菜肴是捣碎的萝卜，可以通过将萝卜煮至变软，再与黄油、盐和胡椒一起捣碎，制作出适合搭配肉类和肉汁的奶油配菜。另一种享用萝卜的美味方式是将其与胡萝卜和土豆等其他根菜一起烤制。通过烘烤，萝卜的天然甜味得以提升，创造出美味的焦糖风味。此外，萝卜的叶子，即萝卜青，也可以食用，并且富含营养。它们可以与大蒜和橄榄油一起炒，或加入汤和炖菜中，为菜肴增添额外的风味和营养。这使得萝卜不仅是一种多用途的蔬菜，也是可持续的选择，因为根部和叶子都可以用于烹饪。总之，萝卜远不止是一种简单的根菜。它的历史意义、营养价值和烹饪多样性使其成为世界各地许多厨房中的重要成分。在我们继续探索和欣赏食物来源的多样性时，让我们不要忘记朴实的萝卜及其丰富的方式来丰富我们的饮食。通过将萝卜融入我们的餐点中，我们可以尊重传统，同时享用这种经得起时间考验的营养和美味的食物。