Don't knock roasted turnips until you've tried them! The oven mellows this root vegetable, giving it beautiful caramelized ...

1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith.

I love to look for turnips at my farmers market in late autumn. (Find the best farmers market near you.) It seems that turnips are often overlooked in favor of other root vegetables like potatoes or ...

I added some baby carrots to this very easy roasted turnip recipe, partly because I had them but mostly to add a little color to the dish. MT celebrated her birthday Sunday, 23 years to the day ...

To toast the hazelnuts, place them on a small oven tray and roast in the oven for eight minutes at 180 degrees. Then remove and allow to cool. Heat a frying pan and add the vegetable oil.

Cut trimmed turnips into wedges about 3/4-inch wide to measure 5 cups. Coarsely chop turnip greens to measure 8 loosely packed cups. (Discard remaining turnips and greens, or reserve for another use.) ...

1. Separate the turnips from the greens and wash thoroughly. Slice the white turnips and set aside. 2. In a large stockpot, warm the olive oil and add the cumin seeds until they pop and sizzle.

It helped, too, that turnip season coincided with citrus season, when satsumas were abundant in New Orleans. Together, they were the perfect combination of tangy-sweet and bitter-mellow.