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 ...
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 ...
Today’s lesson? When you’ve got turnips, purple topped or white, just smash, roast, or sliver them. Results will earn you raves and praise. Back by popular demand is Chef Daniel Holzman’s smashed ...
Yields 8 servings. Recipe is by Teresa B. Day. 1 tablespoon olive oil 2 pounds flounder filets ¼ cup butter, melted 1 tablespoon herbs de Provence 2 tablespoons lemon juice 1. Heat oven to 450 F.
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Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...
Serves 4 and multiplies easily. This dish reheats nicely; do it up to a day in advance. A hint: Cut the rutabaga smaller than the turnips; it can take longer to cook, so going with smaller pieces ...
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Turnip vs. radish: Here’s how to tell them apart—and when to use each
They may look similar, but these root vegetables differ in flavor, texture, and nutrition.
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