Turnips can make a velvety soup. Cook them in some broth along with ... But you may prefer smaller, younger leaves; the more ...

May is the time for fresh spring greens like dandelions, ramps, spinach, arugula, chard and more. The damp, rainy, cool ...

In some regions, turnip leaves are also added ... which also works well as an addition to the soup. Heat 2-3 tablespoons of olive oil over medium heat in a large pot. Cut 9 ounces of sausage ...

Add the turnip, stock and potato ... Mix the fried sage leaves with the oil and drizzle over the soup. Mix the flour, baking soda and salt in a bowl. Mix in the bacon. Make a well in the centre ...

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 ...

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 ...