Cover the turnips with cool water and place them on the stove. Add salt and bring to a boil. Reduce heat to medium and cover. Cook for about 15 minutes or until turnips are tender when pierced ...

Root vegetables are the unsung heroes of the kitchen, offering earthy flavors, hearty textures, and endless versatility.

Parsnips are more likely than not to be cooked (although you can eat them raw), while turnips are often eaten raw as a ...

Cook from frozen. For main-crop turnips, cook, drain and mash them, then freeze in rigid containers. Early-crop turnips can be lightly cooked in butter, braised or roasted or even eaten raw in ...

Cover with greased paper and steam for two hours. Serve with hot milk. For Dec. 25, the dinner menu features oysters, roasted turkey, sweet potatoes, mashed turnips, Brussels sprouts, cranberry jelly, ...

Cook turnips in pan ( place potatoes in a steamer on top if you have one) until soft. Drain and blend with the sour cream to a smooth puree. Mash the potatoes well and season. Mix in the turnip ...