263 turnip recipes

Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.

Bright avocado and orange salad tossed with toasted walnuts, crisp diced turnip, and a honey-mint walnut oil dressing. A fresh, crunchy salad with bold contrasts in every forkful. Ready in 20 minutes.

Herb-loaded chicken pot pie with fresh sage, thyme, and marjoram in a savory broth filling with turnips, potatoes, and carrots, topped with fluffy homemade biscuits.

Bacon and bean soup simmers slivered bacon with kidney beans, carrots, celery and turnip in a thyme-scented beef broth. A hearty winter soup that tastes even better the next day.

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.

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.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

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.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

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

Chicken and zucchini soup built from scratch: a whole chicken simmered with parsnip, turnip, and lemon, then enriched with browned Italian sausage, pasta shells, and grated zucchini stirred in at the end.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

A slow-simmered lamb shank and barley soup loaded with leeks, turnips, and carrots. This two-day cottage broth rewards your patience with deeply savory, stick-to-your-ribs comfort.