263 turnip recipes

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.

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.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

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.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Pisnyi borsch is a meatless Ukrainian beet soup with dried boletus mushrooms, beet kvas, root vegetables, and fresh dill. A clear, jewel-toned broth served over vushka dumplings for a traditional Lenten meal.

Homemade Scotch broth simmers meaty beef bones with pearl barley, carrots, celery, and turnip into a clear, restorative Highland soup. A frugal, cold-weather classic from start to finish.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.