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 ...

It is the versatile turnip. Turnip greens and roots have long been associated with Southern home cooking. Foragers gathered greens in early spring to remedy vitamin-deficient winter diets.

Redmond Cabot discusses the joys of local produce and shares two simple recipes, one for marrow, one for turnip.

Shalgam ki Sabzi Recipe: A winter veggie, shalgam or turnip, from the radish family, is a great option to cook for lunch. A perfect recipe to dish up in just 30 minutes! Shalgam ki sabzi is largely ...

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 ...

Prep time 25 mins plus chilling and salting Cooking time 2 hours Serves 8-10 For the turnip cake For the sauce For the turnip cake For the sauce In another pan, heat the oil and fry the mushrooms ...

Strain out the turnips, reserving the water for cooking the potatoes. Place the turnips on a tray lined with a tea towel. Bring the water back to the boil and add the sliced potatoes. Bring to a ...