They’re usually mashed or roasted. Cooking also tames the bitter, spicy flavor of turnip greens, which have long been a ...

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: ...

I continue an informal tradition I seem to have established in recent years: celebrating Earth Day with a recipe that uses ...

Their intense flavor and prickly leaves make turnip greens a challenge to eat raw, but their bitterness softens as they cook. Harvested young, the stems are tender enough for quick-cooking methods.

You can, of course, continue your habit of making blueberry pancakes in the middle of winter, but you’ll pay more for it.

To freeze early-crop turnips, trim, peel and dice them, then blanch, cool and pack into freezer bags. Cook from frozen. For main-crop turnips, cook, drain and mash them, then freeze in rigid ...

Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes ... Blend in the mayo and olive oil. Clean the turnips and greens and trim the stringlike root from ...

“We always call it, you know, the local’s favorite, but a lot of the guests, for their first time in, are like, ‘How do y’all fry a turnip green?’ And we have to explain that it’s not ...

Place the balls seam side down in the stock and cook in the oven for 1 hour. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the ...