Since the way the turnip is cut determines the flavor, a slicer comes in handy. By slicing it into thickness of 1 to 2 millimeters, you can strike a balance between the pliability and texture.

Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut off greens, rinse turnips under cool running water to clean, and peel the turnips with a knife. Sauté (turnips): ...

Turnip greens are a staple of Southern cuisine and can be prepared like collards or mustard greens, which are traditionally ...

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Wash and peel the turnips. Cut them into cubes and set them aside. In a medium or small bowl, mix the cubed turnips with ...

First, julienne the vegetables. Peel and cut the carrot, celery, turnip and leek into very thin strips. Heat the broth, season with salt and freshly ground black pepper. Add the julienne ...