Take parsnips and turnips, for example. These are pretty similarly named, so they must be pretty close to each other, right? Nope! You can certainly be forgiven for confusing turnips and parsnips ...

Turnip greens are usually sold separately from the roots. Turnip Root Colors: golden, purple top, red, white. Here are a few tips about preparing turnips, rutabagas and parsnips. Raw (turnips): Cut ...

But there are plenty more, such as turnips and parsnips, that also taste good, can be prepared easily, and are dense in essential nutrients that give you several health benefits. Root vegetables ...

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

They pair well with other seasonal root vegetables, including carrots, beets, rutabagas, turnips, onions, and potatoes, according to Makuch. Parsnips even work well with fall fruits such as apples ...

Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat ...

Using a slotted spoon, transfer the turnips to a baking sheet to cool slightly. Add the parsnips and carrots to the saucepan and bring to a boil, then simmer until barely tender, about 2 minutes ...