Turnips are an antioxidant powerhouse root vegetable that you can use in many of the ways you use potatoes. Learn how to enjoy them raw, boiled, roasted, or mashed.

Turnips are usually prepared in potato-like ways — boiled and mashed, creamed, roasted whole, gratinée — but these small, red-on-the-outside “salad turnips,” currently wrapping up their local season, ...

Serve with boiled fennel, asparagus, boiled turnips or simply good bread. From Gastronomer Andreas Viestad. Ingredients 4 to 6 medium cloves garlic, halved lengthwise 1/3 cup Easy Demi-Glace (see ...

For centuries in France, families who subsisted on little, made pot au feu (literally pot on the fire) a dish of boiled meat and vegetables. Now considered the national dish of France, pot au feu was ...