The creamy mashed turnips are full of garlic flavor. Parmesan cheese adds a hint of saltiness. A unique and flavorful side ...

Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.

Let the turnips hang out in the brine for less than a week, and then they’re ready to go and can last in the fridge for a month. The recipe is simple, the ingredients are minimal and inexpensive ...

Asian salad turnips have tender roots that can be eaten raw or cooked. European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip ...

Shalgam ki Sabzi Recipe: A winter veggie, shalgam or turnip, from the radish family, is a great option to cook for lunch. A perfect recipe to dish up in just 30 minutes! Shalgam ki sabzi is largely ...

Chef Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup. Tying the drumsticks with kitchen twine makes it easier to remove ...

Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.