Well, I guess I’ve seen everything. Or tasted everything, anyway. So, around this time of the year I usually roast a bunch of root vegetables: sweet potatoes, turnips, acorn squash, etc., with garlic ...

High in iron, calcium and vitamin C, turnips are a nutritious root vegetable that comes in a variety of forms and sizes and can be used in a number of turnip recipes. They're most commonly pale white ...

Rolling deboned chicken halves around braised kale and collards to create golden brown parcels means you get white and dark meat – and plenty of dark greens! – in every bite. The greens are combined ...

Serving the various cuts of duck in different ways certainly does make a whole duck go a bit further and enables the various parts of the bird to be eaten and enjoyed for their own distinctive ...

It might feel authentic, or some other linguistic baloney, to celebrate seasonal produce from small, local farms with somber reverence. To roast carrots whole and serve lightly seasoned in a rustic ...

Asian salad turnips have tender roots that can be eaten raw or cooked. European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip ...

What’s new at the Suffolk Cultural Arts Center? The Turnip Sprout. The lunch spot features weekly specials, build-your-own salads, hot and cold sandwiches — including grilled cheeses — with a choice ...

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 ...