The vegetative stage of wild turnip is a rosette. This means the growing point is at ground level, and leaves radiate out from this growing point. Leaves on the rosette are covered with bristly hairs.
1. Wash small turnips and pat dry. Without peeling, cut into slices with thickness of 1 to 2 mm using a slicer. To prevent cutting your hand, hold stem of leaves when slicing (PHOTO A).
Turnip Greens: Wash greens under cool running water to clean. Tear the leaves apart, sprinkle with lemon juice and let sit 5 minutes. Cook the leaves in a skillet in 1 tablespoon of olive oil. This ...
Cows are seen here eating turnips along with maize silage and fodder beet. Photo / Narf Kem Ormond takes a look at the world of farming back in the day. Turnips are a brassica root crop used in ...
Put the turnips in a large bowl add the salt and juniper berries and mix. Transfer to a sealed jar or container and leave for 2–3 days at room temperature. For the stuffed cabbage leaf ...
The daughter held the farmer's waist. The farmer grabbed the turnip leaves,and they pulled and pulled as hard as they could.But the enormous turnip would not budge.But just then a dog parachuted ...
Place on a layer of the turnips and potatoes, followed by a sprinkle of thyme leaves, a sprinkle of lardons of bacon and a sprinkle of the grated parmesan. Season with salt and pepper. Splash on a ...
And it feels good to use up all the ingredients. The dish can be cooked the same way with turnip leaves. The cookery science aspect of the series is supervised by professor Yasujiro Morimitsu at ...