Despite being similar-looking vegetables that both belong to the cabbage family, rutabagas and turnips have a few key ...

European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip greens are usually sold separately from the roots. Turnip Root Colors: ...

In the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

Wash and finely chop the turnip greens and fry gently together with the finely chopped shalotts in walnut oil. Add salt, pepper and nutmeg to taste. Put on a sieve and keep warm. Keep the broth ...

Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper. 4. Pour the orange juice over ...

View Nutrition information about Turnip greens and turnips, frozen, cooked, boiled, drained, with salt. Avoid extra calories by making healthy food choices. Calories requirement varies depending ...

Once it is flowering, wild turnip is a tall, competitive annual weed, capable of causing large reductions in crop yields due to competition for light, nutrients and water. Unlike many of the annual ...

Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.

Tender turnips keep this gratin light ... Serve warm alongside wilted greens. Any leftovers can be kept covered in the fridge for up to three days and gently reheated in the oven.