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.

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 ...

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, ...

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 ...

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 ...