A colossal pile of turnips next to an expectantly placed peeler is enough to dampen anyone's day. But did you know this laborious task is actually optional? The skin is edible and doesn't negatively ...

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 ...

This recipe is adapted from a spoken recipe shared by chef Tyler Hadfield of the Rail in East Orleans. The latkes are great ...

This article originally appeared on The Nosher. Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta ...

Asian salad turnips have tender roots that can be eaten raw or cooked. European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw. Turnip ...

A most important vegetable, that's what Pliny the Elder said about turnips. Pliny's declaration, even in Ancient Rome, was old news. There's evidence that turnip had been on the menu for 15 centuries ...

Locally grown turnips have been spotted at Oxford’s Farmers Market. They are actually hard to miss — large shiny white globes with wild bushy green leaves. The turnip may be the most maligned ...