Turnip recipe collection

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Turnip and apple bake with mashed buttered turnip layered with cinnamon-spiced apples and topped with a brown sugar bread crumb crust. A cozy fall side dish.

Instead of making mashed potatoes, try this turnip and apple whip for a change. Serve it with pork dishes or grilled chicken.

Turnip gratin with potatoes, Gruyere cheese, and fresh dill baked under a crispy breadcrumb topping. A creamy, nutmeg-scented side dish that can be prepped a day ahead.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Homemade vegetable broth simmered with leeks, fennel, turnips, carrots, mushrooms, herbs and white wine. A clear, flavorful stock base for vegetarian soups, risottos and braises. Yields 8 cups in under an hour.

Light vegetable eggplant soup with carrots, celery, turnips, and canned tomatoes in chicken broth, seasoned with basil, thyme, and oregano. A clean, brothy soup ready in 40 minutes.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.