Few dishes evoke the warmth of home cooking like Turnip Greens & Roots. This traditional recipe is a celebration of earthy, robust flavors, beloved across kitchens where simple ingredients shine.

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: ...

They’re usually mashed or roasted. Cooking also tames the bitter, spicy flavor of turnip greens, which have long been a ...

This vegetarian recipe for collard greens from Houston chef Anita Jaisinghani is balanced, flavorful and versatile.

"The greens have an earthy, slightly peppery flavor," Kubala ... "This process can cause gas, bloating and stomach discomfort in some people." Cooking turnips reduces raffinose levels, making them ...

To freeze early-crop turnips, trim, peel and dice them, then blanch, cool and pack into freezer bags. Cook from frozen. For main-crop turnips, cook, drain and mash them, then freeze in rigid ...

Tender turnips keep this gratin light ... Cover tightly with kitchen foil. Cook in the oven on the middle shelf for 15 minutes, then use a fish slice or spatula to press down on the vegetables ...