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.

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, ...

Few dishes evoke the warmth of home cooking like Turnip Greens & Roots. This traditional recipe is a celebration of ea ...

Especially in the fall and winter, when the body's immune system can be weaker, it's worthwhile to ensure a fresh addition to ...

400 grams of Japanese amberjack (“buri”) sashimi, 3 turnips (1 kg), 50 grams carrots, some yuzu zest, chili peppers cut in rounds, about 1 kg sweet, fermented rice drink (“amazake”) (Cook ...

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 ...

Once boiling turn down to a simmer for 8 minutes. Meanwhile peel your root vegetables (carrot & turnip) then cut into small squares. You can slice if you like but make sure that they are all equal ...

4. Take a large pan, and to it add ghee. Once it heats up, add jeera and stir it. Wait for it to sputter. Now add chopped ginger, green chillies (cut in half), chopped turnip and saute. On top of this ...