Shalgam ka bharta is a delightful way to consume turnip. It is easy to make and full of flavours. Read on to know more.

Soul-Warming Turnip Greens RecipeThere’s something undeniably comforting about a pot of simmering greens. For generations, ...

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: ...

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 ...

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.

A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. Early-crop turnips are in season ...

Cooking collard greens in your slow cooker is the easiest way to prepare them! Just layer the ingredients and let the crock ...

13. Make a mixture of fried garlic (finely chopped), fried shallots (finely chopped), chopped spring onions and chili oil. 14. Arrange it into a pyramid, spoon the fried garlic mixture at the base, ...

There are many simpler ways to jump on the turnip bandwagon. The greens can be eaten raw in salads, tossed into soups or used in recipes that call for collard greens. Raw, the root can be sliced ...

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.