European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip greens are usually sold separately from the roots. Turnip Root Colors: ...

If you’ve got a dry spot in your basement, root cellar, or in an unheated garage, you’re in luck! Root veggies love cold, ...

Well, not only is it an enjoyable and sustainable way to give a new lease of life to vegetables, but you also get a fresh and ...

Wash and finely chop the turnip greens and fry gently together with the finely chopped shalotts in walnut oil. Add salt, pepper and nutmeg to taste. Put on a sieve and keep warm. Keep the broth ...

Turnip greens are more than just the tops of a familiar root vegetable; they are a fantastic ingredient to cook with in their ...

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.

Wow your guests at the dinner table with this savoury cake made from turnips along with a host of other veggies. Mix rice flour, potato starch, wheat starch, salt, sugar and water (room temperature, ...

The turnip root is rich in plant compounds, such as glucosinolates and flavonoids, that have antioxidant and anti-inflammatory properties, she said. Leafy turnip greens, meanwhile, can be enjoyed on ...

This time of year, pumpkins tend to hog the spotlight – at least in publications that cover potentially frightening produce. But for people interested in vegetables with a truly haunting past ...

According to the University of Georgia’s horticulture-department Website, turnips “require a cold damp climate to reach perfection.” Maybe that’s why we always picture them as the ...

Pour off all but 2 tablespoons of the fat from the casserole. Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften.