They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins. When was the last time you ate a turnip? These robust root vegetables get ...

Sauté (turnips): Heat 1 tablespoon of olive oil in a skillet. Slice turnips into thin strips and add them to the skillet, then add another tablespoon of oil. Cook and stir turnips constantly for 5 ...

Exploring what options are out there and learning new ways to cook them is the fastest way ... like turnip and rutabaga. Turnips and rutabagas are both bulbous, round, purplish vegetables with ...

Place the turnips on a tray lined with a tea towel. Bring the water back to the boil and add the sliced potatoes. Bring to a simmer and cook for 1 minute only. Strain and rinse under the cold tap ...

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 ...

Heat the oil in a large frying pan. Fry the turnips until golden and then add the spinach and cook until wilted. Season with salt and pepper. Place the Wellington onto a serving plate and serve ...