Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.

Halloween is only days away! While it's really one day of fun at the end of October, lovers of the holiday have probably had ...

Early-crop turnips are in season from April to July; main-crop turnips from August to March. Look for turnips with smooth, undamaged skin and without brown spots, holes or spongey patches.

One vegetable that people may not immediately think of as an option for an au gratin dish is the humble turnip, but we assure you it's a delicious candidate. Recipe developer Michelle Bottalico has ...

You may have heard of a turnip and a kohlrabi, you may have even eaten them, but there are a number of differences between ...

They're nutritious, easy to find and store, and are great in everything from soups and stews to side and gratins.

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 ...

you need about 500g of peeled and chopped turnip for this recipe. Peel and finely chop the ginger. Heat a roasting tin on the hob and add the butter and rapeseed oil. When the butter begins ...

Pour off all but 2 tablespoons of the fat from the casserole. Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften.

This recipe from Auckland restaurant Little Jimmy is a rich, sticky slow-cooked dish with a great beef flavour and meat that is meltingly tender. Chef Russell Billing uses his own master stock for ...