Name: Salgam
SKU: 2008
Availability: InStock

Salgam

30 ৳

Cooked Salgam (Prepared – KG)

Description: Cooked Salgam refers to turnips that have been boiled, roasted, or sautéed. When cooked, the sharpness of the raw turnip mellows, and it becomes tender with a slightly sweet, earthy flavor. The texture softens, but it retains some of its firm structure, making it an excellent addition to stews, soups, and curries.
Uses: Cooked Salgam is commonly used in curries, stews, and soup preparations. In Indian cuisine, it is added to vegetable curries or dal (lentil dishes), where it absorbs the spices and flavors from the dish. It can also be roasted with spices and served as a side dish or cooked into mash along with potatoes. Salgam can also be used to prepare pickles after it’s cooked or in vegetable stir-fries, paired with ingredients like onions, tomatoes, and garlic.

Salgam (Turnip) is a versatile vegetable that can be enjoyed both raw and cooked. Whether in salads, curries, or roasted dishes, it adds flavor, texture, and nutrients to a wide variety of recipes.

Description

Salgam (commonly known as Turnip) is a root vegetable that is widely used in various cuisines across the world. It has a slightly sweet, peppery flavor and a firm, crunchy texture when raw, becoming softer and milder when cooked. Turnips are known for their nutritional benefits, providing vitamins, fiber, and minerals. Here’s a breakdown of two types or descriptions of Salgam:

Fresh Salgam (Raw – KG)

Description: Fresh Salgam is a round or oval-shaped root vegetable with smooth, pale white skin, sometimes tinged with purple or red at the top where the root meets the stem. The flesh inside is crisp, white, and firm, with a mild, slightly peppery flavor that is not as intense as radishes. The texture is crunchy when raw, making it a refreshing addition to salads and slaws.
Uses: Fresh Salgam can be eaten raw in salads, sandwiches, or wraps. It is often thinly sliced or grated to add a crunchy, peppery element to fresh dishes. In Indian and Middle Eastern cuisines, fresh turnip can be used in raitas, pickles, or mixed with carrots and cucumbers to make a refreshing salad. It can also be served as a side dish alongside rice or bread.