31 Best Turnip Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Meat and Veggies Pasties

Meat and Veggie Pasties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT1H15M · Yield: 6

These meat and veggie pasties are a delicious winter warming meal for the family

Ingredients

• 1 onion, finely diced.
• 350 gm minced beef, pork, or lamb.
• 1 turnip.
• 8 (or more) potatoes, peeled.
• 2 carrots.
• 4-6 sheets of puff pastry.
• herbs, salt and pepper to taste.

Instructions

1. In a large pan, heat a little oil and cook the onion then add your meat, breaking up any large lumps and cooking till it is nicely browned.
2. Using a food processor (or old fashioned mincer, or just chopped by hand) whiz up the turnip first till it is finely chopped and pop it in the pan with the meat and onions.
3. Then whiz up the carrot and potatoes, they can be slightly larger pieces if you like, and pop them in the pan too.
4. Season with salt and pepper and herbs of your choice and cook over a low heat, stirring occasionally, for about 20 minutes, or until the veggies begin to soften.
5. Let the mixture cool and defrost 4-6 sheets of pastry while you wait.
6. Preheat your oven to 220 degrees Celsius (about 420f) and line a tray with baking paper.
7. I make our pasties in big long logs because it is quicker and easier that way, but you can make them any shape and size you like.
8. So I lay our two sheets of pastry, slightly overlapping in the middle and pile the mixture along the middle. Then, using the baking paper to help me I bring the sides of the pastry up to the middle and fold in the ends to keep it all secure, and that’s it.
9. Into the super hot oven for 15 minutes or until the pastry is nice and brown and flaky, then turn the oven down to 150 C (300F) and cook for a further 25-30 minutes.
10. Cut slices and server with lots of tomato sauce!
11. You can easily play around with the amounts of meat and veggies in this recipe, depending on how many pasties you want to make, what you like and what you have available.

2. Instant Pot Turnip Cake

Instant Pot Turnip Cake (Chinese Lo Bak Go) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT90M · Yield: [‘6’]

Dim Sum favorite Instant Pot Turnip Cake or Chinese Radish Cake (Chinese: 蘿蔔糕 aka Lo Bak Go or Luo Bo Gao). A delicious classic Chinese New Year Food that symbolizes “good fortune”.

Ingredients

• 1.45 pounds (650g) Daikon / Chinese turnip (, julienne)
• 2 tablespoons (30g) peanut oil
• 2 teaspoons (10ml) roasted sesame oil
• 2 pieces (80g) Chinese sausage (Lap Cheong; Chinese: 臘腸) (, chopped)
• 2.5 tablespoons (40g) Chinese cured meat (Chinese: 臘肉) (, chopped)
• 2 – 3 tablespoons (30g) dried shrimp (Chinese: 蝦米)
• 3 pieces (10g) cooked dried conpoy/scallops (Chinese: 乾瑤柱) ((Optional))
• ⅓ pound (150g) rice flour (Chinese: 粘米粉)
• 2.5 tablespoons (30g) water chestnut flour (Chinese: 馬蹄粉)
• 1 tablespoon (15g) sugar
• ½ teaspoon (1.5g) white pepper
• 1 – 1.5 teaspoon (5g – 7.5g) table salt
• 1 cup (250ml) unsalted chicken stock

Instructions

1. Pressure Cook Turnip: Add 1 cup (250ml) cold water and trivet in Instant Pot Inner Pot. Layer the stainless steel bowl of 1.45 lb (650g) Chinese turnip julienne on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + Quick Release. Turn Venting Knob to Venting Position to quickly release the pressure. Carefully open the lid (avoid dripping the condensation on the turnip!)
2. Create Rice Flour Mixture: While the Chinese turnips are pressure cooking, create the Rice Flour Mixture. In a large mixing bowl, add 1/3 lb (150g) rice flour, 2.5 tbsp (30g) water chestnut flour, 1 tbsp (15g) sugar, ½ tsp (1.5g) white pepper, 1 tsp – 1.5 tsp (5g – 7.5g) table salt. Give it a quick mix with a spatula. Pour ⅓ unsalted chicken stock in the rice flour mixture. Mix thoroughly with a spatula. Pour another ⅓ unsalted chicken stock in the rice flour mixture, then mix thoroughly again. Repeat this one more time, so a total of 1 cup (250ml) unsalted chicken stock are added into the rice flour mixture.
3. Saute Cured Meat: After the Chinese turnip is done pressure cooking, set aside the turnip and trivet. Discard the water, then towel dry the inner pot. Add in 2 (80g) chopped Chinese Sausage (臘腸) and 2.5 tbsp (40g) chopped Chinese Cured Meat (臘肉). Heat up Instant Pot using Sauté More function. *Tip: For older version, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.Wait a few minutes until the cured meat begins to release oil. Then, add in 2 – 3 tbsp (30g) dried Shrimp (蝦米) and optional 10g cooked conpoy (乾瑤柱). At the 3 – 4 minutes mark, add in 2 tbsp (30ml) peanut oil and 2 tsp (10ml) roasted sesame oil. Saute for another minute. Add in cooked turnip and all the turnip liquid (if any). Let them cook for another 2 minutes. Ensure to completely deglaze the bottom of the pot with a wooden spoon.
4. Create Turnip Cake Batter: Pour ⅓ portion of the hot turnip/cured meat mixture in the rice flour mixture. Mix thoroughly with a spatula. *Pro Tip: You don’t want to pour all the turnip in at once because the heat will cook the rice flour mixture. Pour another ⅓ portion into the rice flour mixture and mix thoroughly again. Repeat this one more time, so all the turnip, cured meat, and liquid are added into the rice flour mixture. Mix thoroughly, then pour the turnip cake batter in a cake pan. Add some more dried shrimps on top.
5. Pressure Cook Turnip Cake: Clean the Instant Pot inner pot. Add in 1 cup (250ml) cold water and a trivet. Layer the turnip cake pan on the trivet. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes + 20 minutes Natural Release. After 20 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully (avoid dripping the condensation on the turnip cake!)
6. Chill Turnip Cake & Serve: The turnip cake will look super wet when you take it out of the Instant Pot. To let it set, cool completely to room temperature and chill in the fridge for at least 4 hours. Once chilled, cut turnip cake into ¾ inch thick pieces. To serve, brown turnip cake pieces on a medium-low heat skillet with peanut or vegetable oil. Enjoy!~ 🙂

3. Roasted Asparagus Salad

Roasted Asparagus Salad with Crispy Turnips and Warm Ham Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Roasted Turnip and Asparagus Salad with Warm Vinaigrette is a warm and cozy salad with golden brown turnips, nutty asparagus, and a warm vinaigrette with crispy ham. But you can use bacon, pancetta, or whatever you have in your fridge. If you’ve never roasted turnips before, they just might become a new favorite.

Ingredients

• 2 turnips, cubed
• 1 bunch asparagus
• 3/4 cup ham, cubed
• 2 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 2 tablespoons feta cheese
• 2 green onions, sliced

Instructions

1. Turn the oven on broil. Spray two baking sheets with cooking spray.
2. Clean the turnips. The ones I got were covered in paraffin wax, so I just cut off the top and the bottom, so I had a stable base. Then I cut down each side to remove the peel, and gave it a quick rinse to remove any remaining wax pieces. Then I cut it into ½” slices, and cut those slices into ½” cubes.
3. Arrange the turnip cubes on the tray and broil for 15-20 minutes, checking and turning with a spatula every 5 minutes.
4. Prepare the asparagus. Snap the ends off the asparagus and cut them into 1” pieces. Arrange the asparagus on the second baking sheet. Broil for 5-8 minutes or until the asparagus is still firm and bright green and starting to brown.
5. Heat a skillet over medium heat and add 2 tablespoons of oil. Add the ham and cook for about 2 minutes or until the ham is brown.
6. Add the vinegar, honey, and Dijon and stir until it is combined. Let it simmer together for about a minute.
7. Toss the cooked turnips and asparagus with the warm vinaigrette and top with feta and sliced green onions.

4. Brussel Sprouts and Mashed Turnips

Mashed Turnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

This creamy casserole of Mashed Turnips mixed with sauteed Brussels sprouts and crispy bacon is a delicious yet nutritious, low-carb side dish!

Ingredients

• 2½ pounds turnips, (rinsed, peeled, and quartered)
• 2½ tablespoons butter, (divided)
• 4 to 5 slices bacon, (diced)
• 1 small yellow onion, (finely chopped)
• 3 cloves garlic, (minced)
• 2 cups thinly shaved Brussel sprouts
• ⅔ cup heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 350˚F.
2. Lightly grease a 2-quart baking dish with cooking spray and set aside.
3. Place the quartered turnips in a large saucepan or stockpot; cover with water and add 1/2 teaspoon salt. Set the stockpot over medium-high heat and bring to a boil; continue to cook at a steady boil for 10 minutes or until very tender.
4. Drain the turnips, then return them to the stockpot and set them aside.
5. In the meantime, cook the diced bacon in a skillet set over medium heat. Cook until crispy, about 5 to 6 minutes. Using a slotted spoon, remove bacon from the skillet; do not discard the bacon grease. Set the bacon aside.
6. Set the skillet back over medium-high heat and add 1/2 tablespoon of butter to melt. Add onions to the skillet and cook for 2 to 3 minutes or until just starting to soften. Stir in garlic and cook for 15 seconds.
7. Add shredded Brussels sprouts to the skillet and continue to cook for 4 minutes or until tender. Remove from heat and set aside.
8. Place heavy cream, 2 tablespoons butter, salt, and pepper in a microwavable bowl or cup; microwave on HIGH for 1 to 1½ minutes, or until the butter is melted and the mixture is hot.
9. Mash the turnips with a potato masher, add the hot cream mixture to the turnips, and continue to mash until combined and fluffy.
10. To the turnips, add the Brussels sprouts mixture and half of the bacon; stir to combine.
11. Transfer the turnip mixture to the baking dish. Bake for 20 minutes, or until lightly browned and crispy on top.
12. Remove from oven; let stand 5 to 8 minutes.
13. Top with reserved bacon crumbles.
14. Serve.

5. Grilled Hakurei Turnips and Radishes

Grilled Hakurei Turnips and Radishes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘4’, ‘4 servings’]

Grilled Hakurei Turnips and Radishes is the perfect farm to table bbq side dish.

Ingredients

• 8 ounces Hakueri turnips ((7-9 fresh turnips))
• 6 ounces radishes ((8-10 fresh radishes))
• 1 tablespoons olive oil
• salt and pepper ((to taste))
• 1 tablespoons fresh herbs ((I used Summer Savory))

Instructions

1. Wash, trim and cut the turnips in 1/2 and place in a large bowl.
2. Add the olive oil, salt and pepper and toss to coat well.
3. Heat the bbq to medium high.
4. Place the radishes and turnips in a grill basket on the heated bbq, and cook for about 10 minutes until slightly charred and fork tender.
5. While the veggies are cooking, chop the fresh herbs.
6. Remove the cooked turnips and radishes from the heat. Place in a bowl.
7. Add the chopped herbs, toss and serve.
8. ENJOY!! The perfect farm to table dish for summer.

6. Turnip Kurma

Turnip Kurma | Noolkol Kurma | Knol Khol Kurma is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Delicious kurma made in the stove-top pressure cooker with the green turnips and other veggies with freshly ground coconut paste!

Ingredients

• 1/2 cup Coconut
• 1 tbsp ginger-garlic paste
• 2 tbsp cilantro (chopped)
• 5 mint leaves (optional)
• 1 tbsp poppy seeds
• 1 tbsp fennel seeds
• 3 small onion/ shallots / chinna vengayam
• 3 green chilies (or to taste)
• 1 tbsp cashew nuts
• 2 cardamom
• 2 cloves
• 1- inch cinnamon piece
• 1 tbsp oil
• 1 onion (chopped)
• 1.5 tsp salt (or as required)
• 250 grams green turnip (chopped( 3 small ones))
• 150 grams carrot (chopped ( 2 medium-sized ones))
• 150 grams potatoes (chopped (2 medium-sized ones))
• 2 cups water (divided)

Instructions

1. Grind everything given under grinding into smooth paste by adding 1/2 cup of water.
2. Heat the pressure cooker or pressure pan and add the oil. When the oil is hot, add the onions and saute them for a couple of minutes or until the onion is soft.
3. Now add the ground masala.
4. Add 1/2 cup water and cook till the raw smell goes off. Make sure to your stir regularly, and if needed, sprinkle some water. The ground paste tends to stick to the pan if unattended. Next, add the salt and cook for a minute.
5. Add the remaining water and the veggies.
6. Mix well. Close the pressure cooker and cook for up to 2 whistles. Let the pressure subside naturally.
7. Open the pressure cooker, mix well. Garnish it with more cilantro and serve hot with roti or pulao.

7. Creamy Turnip Soup

Creamy Turnip Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Hearty & delicious, this creamy turnip soup is the perfect soup for lunch or dinner!

Ingredients

• 1 tablespoon olive oil
• 1 onion (diced)
• 1 ½ pounds turnips (peeled)
• 1 medium potato (peeled)
• 1 granny smith apple (peeled)
• 2 cups chicken broth (or vegetable broth)
• ¾ teaspoon Kosher salt (or to taste)
• ½ teaspoon curry powder
• ⅓ cup light cream

Instructions

1. Combine olive oil and onion in a medium saucepan and cook over medium heat until onion is tender.
2. Meanwhile, dice turnips, potato, and apple into 1″ cubes.
3. Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all vegetables are very tender.
4. Using a hand blender or a regular blender*, blend until smooth (see notes for regular blender).
5. Stir in cream and heat through for 2-3 minutes.
6. Garnish with herbs and croutons if desired.

8. Greek Turnip Skordalia

Greek Turnip Skordalia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds turnips, peeled and cubed
• 1/2 cup breadcrumbs (or torn stale bread)
• 3 garlic cloves, minced
• 1/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1. Boil or steam turnips until very tender, about 15–20 minutes.
2. 2. Soak breadcrumbs in a small amount of water to soften (if using).
3. 3. In a processor or mortar, combine turnips, garlic, softened bread, and lemon juice; pulse until smooth.
4. 4. With the motor running, drizzle in olive oil until creamy and emulsified.
5. 5. Season with salt and pepper; stir in parsley if using.
6. 6. Serve as a dip or side with bread or vegetables.

9. Mutton Curry with Turnip

Mutton Curry with Turnip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds mutton, cut into chunks
• 2 cups turnips, 1-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder (or garam masala)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 14-ounce can crushed tomatoes
• 1 cup coconut milk
• 2 tablespoons oil
• Salt to taste
• Fresh cilantro for garnish
• Rice or flatbread for serving

Instructions

1. 1. Heat oil in a pot; brown mutton pieces on all sides and set aside.
2. 2. In the same pot, sauté onion, garlic, and ginger until fragrant.
3. 3. Add spices and cook 1–2 minutes to bloom flavors.
4. 4. Return mutton to the pot along with crushed tomatoes and coconut milk; bring to a simmer.
5. 5. Add turnips, cover, and simmer 40–50 minutes until meat is tender and turnips are soft.
6. 6. Season to taste, garnish with cilantro, and serve with rice or bread.

10. Roasted Baby Turnips with Mustard Vinaigrette

Roasted Baby Turnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These roasted baby turnips are so tender you can eat them raw but they’re super delicious roasted and topped with this white wine, mustard vinaigrette.

Ingredients

• 1 bunch baby turnips ((farmer’s market))
• 2 tbsp white wine (or champagne vinegar)
• 1 tbsp yellow mustard ((grainy or regular))
• 1 tbsp maple syrup ((or to taste))
• 2 green onions (chopped including greens)
• salt and black pepper (to taste)

Instructions

1. Preheat oven to 375°
2. Trim ends from turnips, wash and cut in half.
3. Put on a baking sheet and salt & pepper. Roast in the oven for about 18 minutes or until tender. (I used my pizza pan).
4. In a small bowl, mix vinaigrette ingredients, vinegar, mustard, maple syrup and green onion.
5. Place turnips on a platter and drizzle with vinaigrette.

11. Roasted Turnip and Garlic Mash

Easy Mashed Turnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

A thick, rich and buttery mashed turnip recipe that’s keto friendly, low-carb and gluten-free – without flour or starch!

Ingredients

• 6 white turnips ((about 1 1/2 pounds or 700g) peeled and diced)
• 7 to 9 garlic cloves (sliced in halves)
• 1 tablespoon white vinegar
• 1 tablespoon sugar substitute
• 1 teaspoon salt ((in water) + 1/4 teaspoon salt (in mash))
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon white pepper

Instructions

1. Preheat the oven to 220 °C – 425 °F
2. Add diced turnips to a pan with 1 tablespoon white vinegar, 1 tablespoon keto sweetener (like erythritol) and 1 teaspoon of salt. Fill the pan with water to cover the turnips and bring it to a boil for about 15 minutes.
3. Drain the turnips of water, and transfer them to a baking pan, together with the garlic cloves. Toss them with one tablespoon of olive oil, and take into the oven to roast for about 35 minutes, or until tender and golden. Stir the turnips at half time, to cook evenly.
4. Transfer roasted turnips and garlic to a large bowl, add the butter, white pepper and 1/4 teaspoon of salt. Mash the turnips with a fork or potato masher until desired consistency. Serve hot.

12. Gobi Gajar Shalgam Achar

Pickle Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cauliflower florets
• 1 cup carrot sticks
• 1 cup turnip chunks
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric
• 1 teaspoon chili powder or 2 dried chilies, crushed
• 1 tablespoon lemon juice
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• Salt to taste

Instructions

1. 1. Blanch cauliflower, carrots, and turnips in boiling water for 2–3 minutes; drain well.
2. 2. In a small pan, heat mustard oil until just smoking; add mustard and fenugreek seeds until they pop.
3. 3. Stir in turmeric and chili; remove from heat and cool slightly.
4. 4. Toss vegetables with warm spiced oil, lemon juice, vinegar, sugar, and salt.
5. 5. Pack into a clean jar; refrigerate for at least 24 hours to let flavors develop.

13. Keto Mashed Turnips

Keto Mashed Turnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds turnips, peeled and diced
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced (optional)
• Salt and black pepper to taste
• 1 tablespoon chopped chives or parsley

Instructions

1. 1. Boil or steam turnips until very tender, about 15–20 minutes.
2. 2. Drain and mash with butter until smooth.
3. 3. Stir in cream and garlic (if using) until creamy and silky.
4. 4. Season with salt and pepper; fold in herbs.
5. 5. Serve hot as a keto-friendly side.

14. Parmesan Crusted Crushed Turnips

Parmesan-Crusted Smashed Turnip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT105M · Yield: [‘6’]

Here’s one of the best turnip recipes! If turnips aren’t usually at the top of your must-make vegetable list, these Parmesan Crusted Crushed Turnips just might change that. Tender turnips are gently crushed, topped with nutty Parmesan cheese, then roasted until golden and crispy around the edges. They’re a delicious, lower-carb alternative to smashed potatoes, with the same irresistible contrast between a creamy, tender center and a crisp, cheesy exterior.

Ingredients

• 12 small to medium turnips (peeled)
• Salt
• Cooking spray (if needed)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• Freshly ground black pepper
• 1 cup pre-shredded Parmesan cheese (or as needed)
• Chopped fresh chives (if desired.)

Instructions

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil.
2. Cook for 20-30 minutes or until the turnips can be pierced easily with a paring knife.
3. Drain well. Let cool slightly. (You can also do them in an Instant Pot, but you’ll have less control over the doneness. See Instant Pot instructions below.)
4. Preheat oven to 375 degrees. Place the turnips on a clean kitchen towel or a double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch high.
5. Let them drain for 15 minutes, then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side can drain and dry a bit.
6. Combine the garlic, olive oil, and salt and black pepper to taste in a small bowl.
7. Line a baking sheet with parchment paper or nonstick aluminum foil. (If using foil, spray it with a light coating of cooking spray.) Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil-garlic mixture.
8. Sprinkle the Parmesan cheese over each turnip, gently pressing it down. Quickly and decisively flip each turnip over. Repeat with the remaining olive oil, garlic, and cheese on the other side.
9. Bake for 20-25 minutes. Flip each turnip and bake for an additional 15 minutes.
10. Garnish with chopped fresh chives if desired and serve.

15. Turnip Hash Brown Cakes

Turnip Hash Brown Cakes with Apple Chutney is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’, ‘8 cakes’]

These delicious turnip hash browns are formed into flavorful cakes, cooked in a skillet, then topped with homemade apple chutney. They make a great side dish for breakfast or dinner!

Ingredients

• 2 apples (cored and diced)
• 3 tbsp apple cider vinegar
• 2 tbsp maple syrup
• 2 tbsp golden raisins (sub regular raisins or dried cranberries)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 cups grated turnips (from ~2 turnips)
• 2 scallions (thinly sliced)
• 2 cloves garlic (minced or pressed)
• 1/4 cup cornmeal
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg (beaten)
• 2 tbsp olive oil (more as needed for cooking)

Instructions

1. First, grate the turnips and place them in a colander in the sink. Let them sit while you prepare the rest of the ingredients.
2. In a medium saucepan over medium heat, combine the apples, apple cider vinegar, maple syrup, golden raisins, cinnamon, and nutmeg. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for the time it takes to prep and cook the turnip cakes (20-25 mins). Be sure to stir the chutney occasionally to prevent scorching. You’ll know it’s finished when the apples and raisins are tender and the liquid has evaporated.
3. Come back to the turnips, and use your hands to squeeze any excess water out of them over the colander. Do this a few times to try to get out as much water as possible. Pat them dry with a paper towel and transfer them in a mixing bowl. Add the scallions, garlic, cornmeal, salt, pepper, and beaten egg. Mix until the batter comes together. Take one to two heaping tablespoons of the batter in your hands and form it into a cake that’s 1/2-inch thick and ~2 inches wide. Repeat with the rest of the batter until you have 8 cakes.
4. In a large skillet, heat the olive oil over medium heat until hot. Place a few cakes into the skillet, leaving enough room between them to flip them with a spatula (I usually can fit 4 in a large skillet). Cook for 2 to 3 minutes on each side until golden brown. Repeat with the rest of the cakes.
5. Serve them warm with apple chutney!

16. Turnip and Apple Casserole

📋 Turnip and Apple Casserole recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT85M · Yield: [‘8’, ‘8 servings’]

This Turnip and Apple Casserole is a delicious mixture of apples, turnips, brown sugar and butter. It’s also been lightened to make it Weight Watchers friendly. It makes a fabulous side dish for holiday dinners. I serve it at Thanksgiving, Easter and Christmas!

Ingredients

• 3 medium white turnips (* You can substitute yellow turnips (rutabagas) but you’ll need less (1-2), as they are usually bigger)
• 2 tbsp apple sauce
• 1 tsp butter extract
• 1/2 tbsp reduced sugar maple syrup
• 2 green apples
• 2 tbsp brown sugar
• pinch of cinnamon
• 1/3 cup flour
• 1/4 cup brown sugar
• 2 tbsp butter

Instructions

1. Preheat oven 350 degrees F and spray a medium sized casserole dish with non-stick cooking spray.
2. Peel, dice and place turnips in large pot, then cook. Drain.
3. Mash turnips with maple syrup, apple sauce and butter extract.
4. Peel. core and slice apples.
5. Toss with brown sugar and cinnamon.
6. Layer in prepared casserole dish, alternating between turnip and apple mixture, staring with turnips,
7. Begin and end with turnips.

Crust:

1. Mix flour and brown sugar together, then cut 2 tbsp of butter into mixture and combine. Pat down on top of casserole. * See NOTES about cutting in butter
2. Bake in preheated oven for one hour. Serve warm

17. Turnip Stir Fry

Turnip Stir Fry with White Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 people’]

A flavorful, vegetarian turnip recipe that’s on the table in less than 30 minutes!

Ingredients

• 1 tbsp olive oil
• 2 purple top turnips (scrubbed, trimmed, and diced)
• 3 cups spinach
• 1 15.5 oz can white beans (drained and rinsed)
• 1 tbsp fresh ginger (finely chopped)
• 2 cloves garlic (pressed or minced)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp reduced sodium soy sauce (use tamari for gluten free)
• 1 cup brown rice (cooked, for serving)

Instructions

1. If you need to prepare rice or a whole grain for the meal, start that before making the stir fry.
2. Heat olive oil in a large skillet over medium heat. Add the turnips and cook, stirring/flipping occasionally, for 8-12 minutes or until lightly browned and tender.
3. While the turnips are cooking, whisk together the ginger, garlic, honey, rice vinegar, and soy sauce in a small bowl. Add the spinach, white beans, and sauce to the skillet. Cook for 4-6 minutes, or until the spinach is wilted and the stir fry is heated through.
4. Serve warm over rice. Enjoy!

18. Traditional Scottish Soup

Scotch Broth (Scotch Soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT105M · Total: PT120M · Yield: [‘8’]

A super hearty, traditional Scottish soup made with lamb, lots of vegetables and barley.

Ingredients

• 3 oz lamb neck bones ((one or two, use beef if you don’t like lamb, but lamb is authentic))
• 8 ½ cups water
• 2 tsp sea salt ((or Diamond Crystal Kosher salt, to taste))
• ½ cup pearl barley ((omit if making for a gluten free diet))
• ½ cup dried split peas ((soaked overnight, or boil for 5 minutes and let soak for 1 hour))
• 1 onion (medium (diced))
• 2 carrots (medium (sliced))
• 1 small rutabaga ((diced, turnip-if you’re in the UK))
• 1 small leek ((cleaned and sliced))
• 2 cups shredded cabbage ((about half of a small head- I like Savoy, use kale if you don’t like cabbage))
• ⅛ tsp black pepper ((freshly ground, to taste))
• 3 Tbsp chopped parsley ((preferably fresh or frozen))

Instructions

1. Put the lamb bones into a Dutch oven or large soup pot and add the water, barley, split peas, and salt.
2. Bring to a boil, then simmer over low heat for one hour, removing any scum which comes to the surface. Just in case you’re not familiar with scumming a soup, this is what you want to remove and throw away.
3. While the broth is simmering, you can prepare the vegetables.
4. Add the chopped carrot, onion, leek and rutabaga to the broth and stir. Add another teaspoonful of salt and bring to a boil. When the soup begins boiling, lower the heat and let the soup simmer for another half an hour, stirring occasionally.
5. Chop/shred the cabbage while the soup is simmering.
6. After simmering for half an hour, remove the lamb and add the shredded cabbage and continue to simmer for 15 minutes.
7. This is what a vegetarian/vegan Scotch broth will look like. However, if you’ve used lamb, remove the meat from the bones, shred into small pieces and add it back into the soup. Add the chopped parsley and remove from heat.
8. Stir well; taste and adjust seasoning. Ground black pepper is optional. Ladle into bowls while hot and serve immediately.

19. Carrot Turnip Mash

Carrot and Turnip Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 4

Replicate this carrot and turnip mash recipe in just a few steps. Substitute with other root vegetables. Add herbs such as thyme & spices for extra flavour.

Ingredients

• 4 medium carrots, peeled and sliced
• 4 turnips, peeled and sliced
• 30ml (2 tbsp) olive oil

Instructions

1. Boil the carrots and turnips in plenty of salted water for 20 minutes or until tender.
2. Drain the vegetables and let them steam dry for 5 minutes. If you don’t do this the vegetables will be water and you’ll end up with a soggy mash.
3. Mash the vegetables and add the olive oil.
4. Garnish with parsley and serve immediately.

20. Turnip and Dill Salad

Turnip and Dill Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Turnips: 2 medium, peeled and thinly sliced
• Radishes: 6 small, thinly sliced
• Cucumber: 1 medium, thinly sliced
• Fresh dill: 2 tablespoons, chopped
• Plain yogurt: 1/2 cup
• Lemon juice: 1 tablespoon
• Olive oil: 1 tablespoon
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Honey: 1 teaspoon (optional)

Instructions

1. 1. In a large bowl, combine the sliced turnips, radishes, and cucumber.
2. 2. Whisk together yogurt, lemon juice, olive oil, salt, pepper, and honey until smooth.
3. 3. Pour the dressing over the vegetables and toss until evenly coated.
4. 4. Stir in chopped dill.
5. 5. Chill for 15 minutes to let flavors meld, then serve.

6.

21. Roasted Turnips with Lemon

Easy Roasted Turnips with Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Roasted with a good squeeze of lemon, a sprinkling of sea salt, these easy turnpis are so addicting, yet healthy. A perfect side dish or snack on their own!

Ingredients

• 1 pound Turnips (rinsed)
• Ghee (Clarified Butter) (can sub olive oil if you don’t have ghee)
• Sea Salt
• 1 Lemon

Instructions

1. Preheat oven to 425ºF (218ºC).
2. Slice turnips into wedges (so easy—check out the video for how to do this).
3. Place them on a baking sheet (can line with parchment) and add enough ghee to fully coat the turnips (~4 tablespoons), and add salt. Combine and place in a single layer on baking sheet.
4. Bake until golden (~25 minutes) and give each turnip a flip halfway through.
5. Remove from oven when done, and squeeze the juice from one whole lemon right over the top. Serve and enjoy!!

22. Roasted Turnips with Chive Butter Sauce

Crispy Roasted Turnips with Chive Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

These roasted turnips are perfectly crispy and served with a melted butter and fresh chive sauce to drizzle on top. A delicious low-carb side!

Ingredients

• 8 cups chopped turnips (1-2″ stems left intact if possible (*see note))
• 2 tablespoons avocado oil
• 1/2 teaspoon Kosher salt plus more for serving
• 1/4 teaspoon black pepper
• 1 tablespoon melted butter or ghee
• 2 tablespoons minced chives

Instructions

1. Preheat oven to 425°F.
2. Toss chopped turnips with avocado oil, salt and pepper in a large bowl.
3. Spread out onto a large rimmed baking sheet in an even layer.
4. Roast for 25-30 minutes, tossing once halfway through roasting.
5. Mix together the melted butter or ghee and chives in a small bowl.
6. Transfer the roasted turnips to a serving platter and drizzle the chive butter sauce on top. Finish with a pinch of additional salt.

23. Mashed Turnips

Mashed Turnips Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Low carb mashed turnips served as a side dish.

Ingredients

• 2.2 pounds Turnip (peeled and cut)
• Water (to boil)
• 1 Teaspoon Salt
• pinch Black Pepper Ground
• 4.4 ounces Cream (*see Notes)
• Butter
• Chives (chopped fresh)

Instructions

1. Place cut turnips into a pot and cover with water. Season with salt.
2. Boil and cook turnips soft.
3. Strain cooked turnips and discard water. Take turnips back to the pot.
4. Season with black pepper and add the cream.
5. Mash or blend your turnips over low to medium heat to the desired consistency.
6. Serve hot with a dollop of butter and freshly chopped chives.

24. Turnip Casserole

Turnip Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT-497079H41M57S · Total: PT-497079H41M57S · Yield: [‘6’, ‘6 servings’]

This simple yet delicious Turnip Casserole is layered with savory caramelized onions, creamy bechamel sauce and Parmesan cheese. With only 20 minutes of hands-on time, it is a relatively effortless recipe to keep in your repertoire! It makes a great side dish to serve with roasted meat and poultry or for an elegant holiday meal.

Ingredients

• 1 medium yellow onion, sliced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt, divided
• ½ teaspoon ground black pepper, divided
• 1 ½ pounds turnips
• 3 tablespoons unsalted butter, divided
• 2 tablespoons all-purpose flour
• 1 ¼ cups milk, warmed
• ½ cup half and half, warmed
• 3-5 sprigs fresh thyme, leaves only or ½ teaspoon dry thyme
• ½ cup freshly grated Parmesan cheese or Pecorino Romano
• ¼ cup panko bread crumbs
• ½ teaspoon paprika
• 1 tablespoon finely chopped parsley

Instructions

1. Place an 8-inch square or 2-quart baking dish on middle rack of oven and preheat to 400’F. Once the oven is preheated, remove baking dish from oven and add the onion, oil, ¼ teaspoon salt and ⅛ teaspoon pepper. Toss to coat then carefully cover with foil and return to the oven. Bake, stirring every 10 minutes, until golden and tender, about 30 minutes.
2. Meanwhile, peel and slice turnips into ⅛-inch thick slices. You can use a mandoline or a sharp knife. To make cutting with a knife easier, cut the turnips in half, then place the halves on their flat-cut side for better stability. Cut into thick half moons.
3. While the onions cook, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, until lightly golden, about 1-2 minutes. Gradually whisk in milk and cream and continue to stir until sauce is thick and bubbling, about 5 minutes. Stir in thyme, remaining salt and pepper and remove from heat.
4. Remove baking dish from the oven and transfer onions to a bowl. Reduce oven temperature to 350 degrees F. Caution the baking dish will be hot. Layer ½ of the turnips and ½ of the onions in the baking dish. Spread half of the sauce over the vegetables and add about half the cheese. Repeat the layer one more time. Cover casserole with foil.
5. Bake the casserole until the turnips are tender when pierced with a knife tip, about 50 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a small bowl in the microwave. Add in panko and paprika and mash with a fork until the panko is evenly moistened with the butter and the paprika has colored the panko evenly.
6. Sprinkle panko mixture over the casserole. Bake, uncovered until top is golden, 15 to 20 minutes. Let cool 15 minutes before serving. Garnish with freshly chopped parsley.

25. Turnip Salad

Shredded Turnip Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

A basic turnip root salad to serve as a small side dish with your main course meals.

Ingredients

• 1 pound Turnips
• ½ Teaspoon Salt
• Black Pepper Ground (to taste)
• ⅓ cup Vinegar
• ½ cup Oil
• Chives or Parsley Fresh (to garnish)

Instructions

1. Separate turnip greens from the roots.
2. Rinse and scrub roots to remove mud and impurities. Weigh your roots.
3. Peel turnips, cut off bad pieces, and cut them into large manageable chunks.
4. Shred your turnip chunks with a kitchen machine or by hand. *see Notes
5. Combine the dressing ingredients.
6. Pour dressing over shredded turnip and mix up.
7. Garnish with freshly chopped chives or parsley.

26. Middle Eastern Turnip Stew

Shalgam (Middle Eastern Turnip Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘4’, ‘4 servings’]

Delicious, sweet, and sour turnip stew, with tender cubed lamb.

Ingredients

• 1½ pounds lamb or beef ((cut into 2″-3″ portions))
• 4 cups peeled and roughly chopped turnips ((approximately 1 ¼ pounds))
• 1½ tsp salt
• 6 ounce canned tomato paste
• 2 tbsp lemon juice ((or 1 small black lime))
• 1 medium yellow onion ((diced))
• 1½ tbsp vegetable oil
• 1 tbsp paprika
• 3 tbsp date molasses

Instructions

1. Cut lamb into 2″ to 3″ pieces and add to a small pot. Add 4 cups of water, cover, and simmer the meat for 30 minutes.
2. While the meat is cooking, wash and peel the turnips. Trim the ends off, then cut the turnips into fourths. Then slice each piece in half. The turnip pieces should be approximately 2″ to 3″ in size.
3. When the lamb has simmered for 30 minutes, remove it from the pot, then strain the broth. Mix salt, tomato paste, and lemon slices (or lemon juice) into the broth while hot. Set aside until needed.
4. Dice onion, and add to a Dutch oven, along with the oil. Sauté the onion for a few minutes, then add lamb and paprika. Cook over medium heat until the meat is browned and the onions are caramelized.
5. Add turnips and drizzle with date syrup. Stir to coat the turnips with the syrup. Cook for a few minutes.
6. Pour 1 cup of water into the pot, but not directly on the syrup-covered turnips. Cover the pot and simmer for 15 minutes until the turnips are fork-tender. Pour the tomato-broth into the pot and stir gently. Cover and simmer for an additional 30 minutes.
7. Serve over white rice.

27. Swiss Chard Hash with Turkey Fennel and Turnips

Turkey, Fennel, and Swiss Chard Hash | Low Carb, THM S is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 1

Packed with non-starchy veggies, this easy turkey, fennel, and swiss chard hash is simply seasoned with fresh garlic, salt, and a splash of balsamic vinegar. So easy to customize with whatever you have on hand. And, a great no-egg breakfast for the Trim Healthy Mama looking for something different or a quick and easy lunch or dinner.

Ingredients

• 1 tablespoon olive oil or other healthy fat or more as desired
• 1 small turnip, diced small (about 3/4 cup)
• 4 to 6 small Swiss chard leaves (or 2 large), stems and greens chopped and separated
• 1/2 cup sliced and chopped fennel
• 1/4 cup chopped onion
• 1/2 cup cooked ground turkey or meat of choice (optional)
• 2 cloves fresh garlic, pressed or minced
• Salt to taste
• Balsamic vinegar, ACV, or fresh lemon juice (optional)
• Nutritional Yeast (optional)
• Other non-starchy veggies as desired or to substitute

Instructions

1. Heat cooking fat in a skillet and add diced turnips. Sprinkle with salt and cook for around 7 to 8 minutes, turning several times, until they’re beginning to brown.
2. Add chopped Swiss chard stalks, onion, fennel, and cooked meat and cook for 5 to 7 minutes or until fennel begins to soften. Stir frequently.
3. Add garlic and and chopped chard leaves and cook for 5 to 8 minutes, stirring frequently.
4. Salt to taste then remove to a plate. Sprinkle balsamic vinegar, ACV, or fresh lemon juice over the hash and nutritional yeast, if desired.

28. Roasted Turnip Hummus

Roasted Turnip Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Take the plunge and give turnips a try with this easy and delicious vegan hummus. Tastes great with freshly chopped vegetables and pita chips!

Ingredients

• 2 to 3 cups turnips (about 5 small turnips, diced)
• 1 tbsp olive oil
• Sea salt and ground black pepper (to taste)
• 1 15.5 oz can chickpeas (rinsed and drained)
• 1/4 cup tahini
• 1/4 cup olive oil (more as needed)
• 2 cloves garlic (minced or crushed)
• 1/2 lemon (juiced, more to taste)
• 1/2 tsp sea salt
• 1/2 tsp cumin

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss diced turnips in olive oil, salt and pepper, and spread in an even layer on the sheet. Bake for 20-30 minutes or until tender and slightly golden brown.
2. In a high-powered blender or food processor, combine roasted turnips with the chickpeas, tahini, olive oil, garlic, lemon juice, sea salt, and cumin. Blend until smooth, adding more olive oil or water as needed to promote blending. You may also add some more lemon juice if desired.
3. Serve with fresh vegetables, apples, or pita chips. Enjoy!

29. Mashed Turnips with Bacon and Butter

Mashed Turnips with Bacon and Brown Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘5’]

Savory with just a hint of sweetness, these Mashed Turnips with Bacon and Brown Butter are so delicious! A great substitute for mashed potatoes.

Ingredients

• 2 pounds turnips ((the smaller ones are less bitter))
• 1 cup water for boiling
• 1 1/8 teaspoon salt ((divided use))
• 3 strips of lean bacon
• 2 tablespoons salted butter
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons brown sugar ((or monk fruit sweetener for a keto option))

Instructions

1. Rinse the turnips in cold water and trim off the stem and root ends. Use a vegetable peeler to remove the skin. Rinse the turnips again and cut them into cubes.
2. In a medium pot, place one cup of hot water and a teaspoon of salt on the stove over high heat to boil. When the water is boiling, add the turnips. When the water comes to a boil again, lower the heat and cover the pot. Cook the turnips for 20-25 minutes, or until fork tender. Drain.
3. While the turnips are cooking, cook the bacon in the microwave on a plate between paper towels. The bacon is done when it just becomes crispy and is no longer pink. Pat the cooked bacon with a clean paper towel to absorb excess grease, and using kitchen scissors if you have them, cut the bacon into small pieces and set them aside.
4. To brown the butter, place the butter in a small pan over medium high heat and watch it carefully as it melts. Lower the heat a bit and swirl the pan or use a spoon to stir the butter around. The butter will foam, and eventually, the milk solids will start to brown. Keep watching the butter so it won’t burn. The butter is browned when it is a caramel color. As soon as it reaches that stage, turn off the heat and transfer the butter to a bowl. (Otherwise it will continue to cook and can burn.)
5. When the turnips are drained, return them to the pot and mash them with a potato masher. Stir in 1/8 teaspoon salt, the brown butter, black pepper, brown sugar and bacon. (If you wish, you can reserve some of the bacon to sprinkle on top before serving.)
6. Store leftovers in the refrigerator for up to four days.

30. Beef Provencal with Root Vegetables

Beef Provencal With Root Vegetables Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT300M · Total: PT320M · Yield: [‘6’]

Beef Provencal is the classic French stew for those days when you’re craving a warm and satisfying dish: tender braised beef and succulent root vegetables in a rich wine sauce.

Ingredients

• 2 pounds beef short ribs
• 2 pounds beef shank cross cut
• sea salt and pepper to season meat before cooking
• 4 tablespoons avocado oil (divided)
• 1 1/2 cups red wine
• 1 quart beef stock
• 4 Roma tomatoes (diced with juice reserved)
• 1 onion (diced)
• 4 small carrots (peeled and sliced)
• 1 turnip (peeled and cut into bite size pieces)
• 1 rutabaga (peeled and cut into bite size pieces)
• 2 medium potatoes (peeled and cubed)
• 6 cloves of garlic (peeled and crushed)
• 1 bay leaf
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon paprika (I like smoked paprika)
• 1/2 teaspoon rosemary
• 2 teaspoons sea salt
• fresh parsley (chopped)

Instructions

1. Season beef with salt and pepper. Heat 2 tablespoons of the oil in a skillet. Sear beef for 5 minutes on each side. Transfer to a dutch oven.
2. Add wine to the skillet. Bring to a boil, scraping pan to loosen browned bits. Add garlic and simmer for 4 minutes. Then pour over the beef in the dutch oven.
3. Pour beef stock over the meat, as well. Bring to a boil, cover and turn flame down to simmer.
4. Meanwhile, add the remaining 2 tablespoons of oil to the skillet. Sauté the chopped onions until browned. Add diced tomatoes with the juice, bring to a boil and then simmer about 30 minutes. The tomatoes will break down as they simmer. Stir occasionally, crushing the tomatoes with a fork. Then add the tomato mixture to the beef in the dutch oven.
5. Add oregano, basil, paprika, rosemary, two teaspoons of salt and bay leaf. Stir occasionally, until beef starts to fall of the bone, about 2 hours.
6. Carefully remove the bones and any beef still partially on the bones, Scoop out the rest of the meat from the Dutch oven with a slotted spoon onto a cutting board. Break beef apart shredding lightly with two forks and then add back to the gravy.
7. Peel and cut up turnip, rutabaga and carrots and place into the the dutch oven and continue to simmer for 2 more hours.
8. Then add the peeled and cubed potatoes. Adjust the seasonings. Simmer for 45 minutes more.
9. Serve garnished with fresh chopped parsley.

31. Japanese Turnip

Hakurei Turnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Cook Hakurei turnips in the oven or air fryer in 20 minutes, with a miso maple sauce that takes them to the next level!

Ingredients

• 5 cups Japanese turnips ((halved for small ones, quartered for large ones))
• 3 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Miso paste
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup
• 2 tbsp Lime juice
• 1 tsp Sesame seeds
• 1/4 cup Olive oil

Instructions

1. Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
2. Toss the Hakurei turnips with olive oil, salt, and pepper.
3. To cook Japanese turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.To cook Japanese turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
4. Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
5. Serve Hakurei turnips with the miso dressing.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.