If you want a surprise (and you’re still feeling flush after the holidays), add a grace note of white truffle oil -- just enough to reinforce that earthy perfume. Or get small turnips ...

I like the small red and white potatoes that come bagged in 1 ½ pound bundles. They’re sometimes called two-bite potatoes. Preheat oven to 400 degrees. Make the potato, and turnip wedges as ...

They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins. When was ...

Turnips taste best when they’re very fresh, so choose small to medium ones with taut purple or white skin (large mature turnips are more pungent). Refrigerate in a plastic bag, up to 3 days.

Use the smallest ones you can find, halved or quartered, or cut medium white turnips into small wedges. (In a pinch, you can also use round red radishes, and, if turnip tops are not available ...

You can find the characteristically round, white turnips at area farmers ... Meanwhile, remove the greens and a few stems from the turnips, chop small, and wash and dry. Set aside.

The most common turnip is light purple on top and white on the bottom ... A good turnip is a small turnip. The big ones tend to be bitter. Look for turnips that feel firm and don't have any ...

is the hakurei turnip (also known as a Japanese turnip). This small white turnip can be eaten raw or cooked, with or without its greens. It's now one of my favorite root vegetables, and I know I did a ...