There’s nothing quite like a recipe that uses something people often discard and turns it into something delicious. This recipe adds a great burst of flavor to the ordinary turnip stem and makes it a ...

Root vegetables are a staple of winter cooking, and the turnip is one of my favorites. The ones you’re likely to find at the grocery store are purple-top turnips with white flesh that grow sharper and ...

This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

6 bunches baby white turnips, cleaned and quartered (3-5 turnips in a bunch) 1. Preheat oven to 350 degrees. Cut off the beet's top and bottom, and place it in a pan with about 1/2 inch water. Cover ...

Getting your Trinity Audio player ready... Woe is the story of the turnip. During the Middle Ages, when what you ate signaled your social class, nobles and ecclesiastics eschewed foodstuffs that grew ...

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets. Bring sugar, vinegar, and ¼ cup water to a boil in a small saucepan. Remove from heat and ...

Makes about 1 1/4 to 1 1/2 cups pickles. Note: These crisp and spicy pickles will enliven burgers, salads and tacos. Though they are ready to eat immediately, they'll taste even better next day. These ...