263 turnip recipes

Creamy green herb dip made with fresh spinach, parsley, watercress, sour cream, and garlic. Serve chilled with a rustic spread of raw and boiled vegetables for a vibrant, make-ahead appetizer.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Poached filet mignon in demi-glace broth with a Dijon mustard and horseradish sauce, served sliced over quinoa. An elegant, lighter way to cook premium steak without searing.

Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.

Elegant julienned vegetable slaw with a handmade Dijon-lemon dressing, inspired by The Four Seasons Restaurant. Pick seasonal vegetables for color, crunch, and flavor in this no-cook showstopper salad.

A creamy no-cook dip blending cream cheese and sour cream with caviar, fresh dill, purple onion, and lemon juice. Garnished with chopped hard-boiled egg for an elegant party appetizer.

Salted cod pudding with rice, eggs, and milk, baked until set. A traditional Scandinavian or Portuguese bacalhau-style fish pudding that's simple, high-protein, and ready in 1 hour.

A cool, creamy cottage cheese and sour cream dip loaded with crunchy cucumber, radishes, and green onion. No cooking required. Just mix, chill, and scoop with pita or fresh veggies.

Curry dip with Granny Smith apple, crushed pineapple, cashews, and blue cheese in a creamy mayo base. No-cook appetizer with sweet, tangy, and savory layers in every bite.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

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

A succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Root vegetable bake: butternut squash, celeriac, carrot, potato, and turnip simmered tender, mashed smooth, then topped with golden caramelized onions and baked until crusty. Holiday-table ready.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.