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, ...

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.

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.

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 ...

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: ...

My late grandmother would be proud of this dish – she used to cook a ham hock every week religiously, serving it hot for ...

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 vegetative stage of wild turnip is a rosette. This means the growing point is at ground level, and leaves radiate out from this growing point. Leaves on the rosette are covered with bristly hairs.

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 ...

This recipe for an Irish potato and turnip gratin with a modern twist that's sure to impress your family and friends. Preheat oven to 300 degrees. Peel the turnips and potatoes and slice them ...

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 and ...