Whether you're a new or lifelong fan of turnips, you still might be caught wondering what to do with the leftovers after ...

Avoid using rutabagas in this recipe if you don't like turnips. They are often recommended ... stand out from many other ...

Simply coat turnips in olive oil, roast until tender, and combine with salad greens, your choice of nuts (walnuts or almonds work well), dried cranberries, and crumbled feta cheese. Toss with a simple ...

Grill (turnips): Cut turnips to preferred size. Brush with olive oil and season with salt and pepper to taste. Place on grill pan, continuously turning until tender. Grill for 2 minutes on each side ...

Spread the turnips on the preheated baking sheet and roast for about 18 minutes, until tender. Transfer the turnips to a platter and let cool. Drizzle with the vinaigrette and serve.

Early-crop turnips can be lightly cooked in butter, braised or roasted or even eaten raw in salads when very young. Main-crop turnips are larger and coarser, more similar to swedes, and as the ...

Place in a roasting tin, cover with kitchen foil and roast for 20 minutes until soft ... or until nicely golden. To make the turnips and spinach, bring a medium saucepan of water to the boil ...