Add the diced turnips and cook until they begin to turn golden, about 10 minutes; stir occasionally, but not too often or you’ll delay the browning. 3.

They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins.

Add the garlic and the anchovies, and cook, stirring, for 1 minute. Add the turnips and cook, stirring often, until fork-tender, 12 to 15 minutes. Season with black pepper and serve warm.

Cover with foil and cook for 1 hour more, or until the turnips are fork tender. 5. Transfer the brisket to a cutting board, slice it against the grain in thin slices and place them on a warm platter.

In a 12-inch skillet, add the turnips, butter, ¾ cup water, honey, and a pinch of salt. Over medium-high heat bring to a boil. Reduce the heat to medium-low, cover, and cook for 10 minutes.

The decision to cook turnips is a commitment. And there is a whole lot more to it than adding bacon. If your secret ingredient is bacon, you don’t have any secrets.

I was fortunate enough to be a judge at the first Climate Week Cook-Off last year at 1 Hotel, where three culinary teams ...

Place them in a pot, cover with water, bring to a boil, and cook at a low boil for 1/2 hour. Drain, add 1 pat of butter and a 1/4 cup milk or cream, mash, and season with pepper and paprika.

But white Hakurei turnips weren't developed until the 1950s in Japan, in response to food shortages after World War II. They’re packed with vitamin C, folic acid, B vitamins, thiamine and potassium.

Thérèse Coffey's suggestion that Britons eat turnips amid a shortage of tomatoes, peppers and other salad ingredients sparked a rush of sales and widespread criticism.

They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins.