The turnip is a humble and hearty root vegetable. Learn how to cook turnips the right way so you can make an earthy and ...

and cook in a skillet until the turnips are reheated and the vegetables are cooked. This is an especially good dish if you ...

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 ...

Early-crop turnips can be lightly cooked in butter, braised or roasted or even eaten raw in salads when very young. Main-crop turnips are larger and coarser, more similar to swedes, and as the ...

Bring a large pot of water to a boil over high heat. Clean and cut turnips into roughly equal-size pieces. Here are a few tips about preparing turnips, rutabagas and parsnips. Add turnips to boil ...

A perfect recipe to dish up in just 30 minutes! Shalgam ki sabzi is largely associated with the Punjabi cuisine where chunks of turnip is cooked in simple everyday flavors by adding a good amount of ...

Preheat the oven to 180°C/350°F/Gas Mark 4. Bring a large saucepan of water to the boil and season with a good pinch of salt. Drop in the sliced turnips, bring back to the boil and simmer for 5 ...

3. Cut the turnips into quarters and peel. 4. Add the turnips in a salted water pot and bring to a boil. Reduce the heat to low and simmer for 5-6 minutes. 5. Drizzle the dressing over the boiled ...

Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat. Add the remaining leeks, celery, and carrots to the broth along with the parsnips, turnips, and rutabagas.