Cooking them enhances that nutty, savory brassica flavor common in cabbage, cauliflower, and Brussels sprouts. Whether you roast, stew, or mash them, rutabagas assume the same pillowy, creamy textures ...

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 ...

Sauté (turnips): Heat 1 tablespoon of olive oil in a skillet. Slice turnips into thin strips and add them to the skillet, then add another tablespoon of oil. Cook and stir turnips constantly for 5 ...

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 ...

Jicama has a mild, sweet flavor and is another good substitute. With the often-overlooked celeriac (also called celery root) you'll get the same texture but a pleasant, mild celery flavor. Avoid using ...

Turnips are a vastly underestimated foodstuff that doesn't get nearly the same sort of attention that other root vegetables do, and that's a shame. Glazed turnips with pearl onions and brown ...

But now is the time to learn how to buy and cook turnips, baby turnips, and turnip greens. These cruciferous purple-white root vegetables have a nutty, slightly spicy flavor that makes a wonderful ...

Once it is flowering, wild turnip is a tall, competitive annual weed, capable of causing large reductions in crop yields due to competition for light, nutrients and water. Unlike many of the annual ...