These vegetables have been a staple in various cuisines for centuries and are known for their rich nutritional profiles.

Their seemingly unnatural pink color is not a result of synthetic food colorings, but comes from the addition of red beets that impart their deep-hued color to the white-fleshed turnips as they ...

By Sally Wadyka In the hierarchy of root vegetables, turnips often fall behind more typical favorites like potatoes, carrots, ...

In a large bowl, combine 1/3 cup olive oil, the lemon zest and juice, horseradish and parsley. When the vegetables are tender ...

This recipe calls for radish greens, but you can substitute spinach, arugula, or turnip, mustard, or beet greens. If you're short on time, simply toast a slice of bread, slather it with pesto or ...

Press the turnips into the bottom of the savarin mould ... Cool. Thinly slice the beetroot and cut out stars. Place in the pickle liquor and leave for an hour. The trimmings of the beetroot ...

Feel free to use any fresh winter root vegetables and cabbage that you have. Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with ...