These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

Turnip Greens: Wash greens under cool running water to clean. Tear the leaves apart, sprinkle with lemon juice and let sit 5 minutes. Cook the leaves in a skillet in 1 tablespoon of olive oil. This ...

They’re usually mashed or roasted. Cooking also tames the bitter, spicy flavor of turnip greens, which have long been a staple of Southern cuisine. The popularity of the dish was born from ...

Turnip greens can also be used in their raw form ... and then they’re ready to go and can last in the fridge for a month. The recipe is simple, the ingredients are minimal and inexpensive ...

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 ...

Place the balls seam side down in the stock and cook in the oven for 1 hour. Just before serving, rinse the turnip slices under cold water, and heat a medium sauté pan. Add the turnip with the ...