Turnip

Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.

All we are saying, is give turnips a chance.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

These roasted turnips are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more.

The humble root veggie is reaching a new, hip status—here are 12 turnip recipes to try in your own kitchen.

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

Soggy, lifeless cooked carrots can stay in the dumpster fire that was 2018—it's the turnip's time to shine.

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

If you come across turnips with good-looking greens still attached, use in place of the kale.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

Chefs are diehard fans of the flavor bomb condiment you can find on supermarket shelves.

Here's how to buy, store, and cook with turnips, in season in December.

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.

Can't eat another roasted potato? Don't!

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

You can also use radishes or golden beets (red beets will turn everything pink!) in place of the turnips.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

This low-heat method is very gentle, lending the salmon a velvety texture.