Cut and Salted Turnips

A friend told me how delicious gingered Chinese cabbage was, so I tried out the concept with turnips.Make these with love.Adjust the seasoning to taste.From beginning to end, cook over high heat.The turnip root should be browned nicely. Turnips can be eaten raw, so be careful not to overcook.Cook briskly after adding the turnip greens, taking care not to release too much moisture. For 1 serving. Recipe by Omamesan

A Palestinian inspired dish that I was introduced to by my sister-in-law from AlQuds. The flavor fusion is unbelievable!

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

This is easy to make. Has a slight sweet taste to it.

I got a turnip and it was getting ready to fossilize on the counter. It’s autumn here and the weather is getting cold, so I decided to make a stew. I spooned it over these colorful radiatoi pasta. It was really hearty, filling and soul soothing.

Very delicious

Each serving is only about 100 calories.

So many of the recipes for pickled beets out there call for buckets of sugar and spices that are better suited for pies than for pickles in my humble opinion.This recipe goes the tart savory direction with them instead.Substitute dill seeds or even a sprig of fresh dill for the caraway for a tasty variation.#cookingwithyui

Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them.Now I make a basic sakura pickle every year that I learned from my mother.For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning. Recipe by Macchinaa

I received large turnips, and thought it was a shame to just chop them up, and wanted to come up with a recipe that used them whole. These look cute, and while it looks like they take a long time to cook, they're actually very easy, so I like this recipe a lot.The turnips don't have to be totally immersed in the dashi stock since they will be steam-cooked. If it looks like the pan is going to boil over, open the lid a crack and continue simmering.Use whatever additional vegetables you like. Shimeji mushrooms and bean sprouts are good too. You can also make the soup Chinese flavored. For 2 servings. Recipe by yaburie

I made this because I received some organic fennel leaves.Use fresh turnips and mushrooms.You could mix it with some pre-prepared dressing later, but for this salad, I think it's best to mix it all together with the dressing in a bowl. If you dress it directly in the bowl, coat with some oil first so that it doesn't become watery. Recipe by Asaras

I've been making this dish for ages.You can also use daikon leaves instead of the turnip greens.There's nothing to it. Recipe by kumissy