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.

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 ...

In the world of Southern cooking, greens are more than just a side dish - they’re a cultural icon. Whether you're talking ...

It is the versatile turnip. Turnip greens and roots have long been associated with Southern home cooking. Foragers gathered greens in early spring to remedy vitamin-deficient winter diets.

Once thought of as a byproduct of collard greens, brothy, complex potlikker takes on new life as a wonderful base for a ...

Learn turnip gardening tips based on different heirloom ... some thirty years of first-hand knowledge of growing, tasting and cooking with heirloom vegetables. A staunch supporter of organic ...

Cook at a moderate heat until soft and leave ... Add the browned butter and mix with the turnip greens. Peel and finely chop the Jerusalem artichokes and steam together with the shalotts, cress ...

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 ...

In a medium stock pot, combine all ingredients. Bring to a boil, stirring often to allow vegetables to cook down evenly. Once mixture boils, reduce heat to low, then simmer for 15 minutes.

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 ...