Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut off greens, rinse turnips under cool running water to clean, and peel the turnips with a knife. Sauté (turnips): ...

Chop your leftover roasted turnips roughly (you can cut of any bits that seem too charred), then gently heat with cream or ...

Turnips and rutabagas are both bulbous ... You can eat them raw, turn them into a mash, cut them into cubes and roast them, or add them to a cozy soup. You can also eat the leafy parts of the ...

Cook for a minute then set turnip aside. Peel the potatoes and cut into large chunks. Boil until just cooked and drain well and pat dry. Heat 2 tablespoons of oil in a large pan and when smoking ...

Once it heats up, add jeera and stir it. Wait for it to sputter. Now add chopped ginger, green chillies (cut in half), chopped turnip and saute. On top of this, add butter and salt as per taste levels ...