Turnip recipe collection

A delicious and hearty couscous stew that has several kinds of winter vegeta bles, chickpeas and dried apricots, raisins is tossed with cinnamon, paprika and cumin to spice up the flavor.

Creamy crab and artichoke hearts over a bed of sour cream spinach with a cayenne kick. This microwave casserole is on the table in 20 minutes flat.

Tregaron Granny's broth simmers shin beef and bacon with cabbage, carrots, parsnips, turnip, and potatoes for a Welsh farmhouse one-pot, thickened with oatmeal and finished with leek. A rib-sticking valley classic.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Chinese glutinous rice steamed with slivered ham, dried shrimp, mushrooms, and preserved turnip. A savory sticky rice dish cooked low and slow in an earthen pot.

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Grape harvester's soup is a French country pot-au-feu with garlic-studded chuck roast, cabbage, turnips, leeks, and tomatoes simmered until fork-tender. A hearty, rustic one-pot meal for cold weather.

Gumbo des herbes is a traditional Cajun green gumbo with seven greens, brisket, smoked ham, chaurice sausage, and file powder. A hearty Louisiana Lenten stew served over rice.

German Hackbraten (Falscher Hase) meatloaf recipe made with ground beef and pork, roasted with onions, garlic and yellow turnip until the crust turns deeply golden. A traditional oven-roasted meatloaf sliced and served with its own pan juices over potato salad.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.