The second in the series to master winter daikon radish and turnip features Senmaizuke, literally “pickled thousand slices” of Kyoto, made by slicing the turnip. Many regional varieties of ...

Potentially. You should already know what to look for when picking out the freshest turnips, so you shouldn't need to cut out blemishes like bruises. However, the vegetable's texture might be ...

Cooking vegetables au gratin is a popular way to give them a boost in flavor and texture. The term refers to cooking food ...

Turnip Root Colors: golden, purple top, red, white. Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut off greens, rinse turnips under cool running water to clean, ...

Peel and thinly slice the turnip and potatoes, wash and pat dry in a cloth. Butter a shallow flameproof casserole or a deep gratin dish. Place a layer of sliced potato and turnip in overlapping ...

Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the wine or ale, and cook for a few minutes until the liquid has reduced in volume ...