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Tasty Turnips - 155 recipes

Turn up the volume on Turnip recipes! This tangy, flavorful root vegetable adds a nice little lift to many dishes.

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By devogirl

Rate this recipe 4.6/5 (10 Votes)
Roasted Turnips & Butternut Squash with Five-Spice Glaze 1 Picture
Details

Servings 6
Preparation time 15
Cooking time 45

  • 4 medium turnips (about 1 1/2 pounds), peeled
  • 1 small butternut squash, peeled and seeded
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 small red onion, halved and sliced
  • 2 tablespoons molasses
  • 1 teaspoon Chinese five-spice powder

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In this delicious side dish recipe, turnips and butternut squash are glazed with a mixture of molasses and flavorfu...

Top rated Turnip recipes

By

Spice-up your typical weekly side dish routine with this Miso-Glazed Turnips recipe

  • 1 pound small turnips, trimmed, scrubbed, cut into 1-inch wedges
  • 2 tablespoons white miso
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh lemon juice
4.4/5 (8 Votes)

By

1. Bring first 4 ingredients, 1 Tbsp

  • 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
  • 1 pound parsnips, peeled and cut into 1/2-inch slices
  • 1 1/2 cups frozen pearl onions
  • 2 teaspoons kosher salt
  • 3 tablespoons cane vinegar, divided*
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (3-inch) cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup cane syrup
  • 1/2 cup vegetable broth
4.3/5 (4 Votes)

By

This delicious recipe violates my personal culinary principle of avoiding white flour and white sugar

  • Dough:
  • 1 Tbsp (1 packet) dried active baking yeast
  • 1 tsp caster sugar
  • 4 Tbsp plain flour
  • 4 Tbsp warm water
  • 1/2 C warm water
  • 220 g plain flour
  • 1/4 teaspoon salt
  • 2 Tbsp caster sugar
  • 1 Tbsp vegetable oil
  • 1/2 tsp baking powder
  • Filling:
  • 2 med turnips, peeled & grated
  • 1 med carrot, peeled & grated
  • 2 inch chunk zucchini, grated
  • 1/2 tsp grated ginger
  • 1 clove garlic, minced
  • 2 scallions, minced
  • 1 small red hot chile, minced
  • Sauce:
  • 1/4 C soy sauce
  • 3 Tbsp sweet Thai chili sauce
0/5 (0 Votes)

By

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated peeled ginger
  • Kosher salt and freshly ground black pepper
  • 2 small white turnips, peeled, cut into matchsticks
  • 1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
  • 4 oz. brussels sprouts, leaves separated
  • 1 teaspoon poppy seeds, plus more
4.3/5 (6 Votes)

By

Preheat oven to 350 degrees F (175 degrees C)

  • Topping:
  • 1 large turnip, peeled and cubed
  • 2 tablespoons butter
  • 1 pinch salt and ground black
  • pepper
  • 2 large apples - peeled, cored, and
  • diced
  • 2 tablespoons brown sugar
  • 1 pinch ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter, softened
5/5 (3 Votes)

By

In a large bowl, mix flour with a pinch each of salt and pepper

  • 2 cups flour (preferably Wondra)
  • Salt
  • freshly ground black pepper
  • 2 pounds bone-in skate or 1 1/2pounds boneless, cut into 4 fillets
  • 2 cups canola oil
  • 1 1/2 tablespoons butter
  • 2 oil-packed anchovy fillets
  • 2 1/2 cloves garlic, thinly sliced
  • 1/2 cup baby turnips, thinly sliced lengthwise
  • 1/2 cup baby turnip greens, roughly chopped, optional
  • 2 cups roughly chopped puntarelle
  • Lemon wedges for seasoning and serving
5/5 (2 Votes)

By

Adapted from an accompaniment to a 1st-century Roman duck recipe, this dish is a great Thanksgiving side

  • 2 pounds medium white turnips, peeled and cut into 1/4-inch wedges
  • 2 firm but ripe Bosc pears, halved, cored and cut into 10 wedges each
  • 1/4 cup neutral oil, such as grapeseed
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • 2 star anise pods
  • 1/4 cup coriander seeds
  • 4 whole cloves
  • 2 tablespoons cumin seeds
  • 2 teaspoons anise seeds
  • 2 tablespoons butter
  • 1/3 cup chopped onions
  • 2 cloves garlic, peeled and minced
  • 1/2 cup mild honey, such as orange blossom
  • 6 tablespoons cider vinegar
  • 2/3 cup dry white wine
  • 2/3 cup duck, pork, turkey or chicken stock
  • 1/4 cup chopped fresh cilantro, parsley or a mixture
5/5 (1 Votes)

By

This is the time of year to get your fill of Asparagus and I seem to be using it in almost every meal I make just l...

  • 1/3 cup agave nectar
  • 1/4 cup rice wine vinegar
  • 2 lemongrass sticks bruised
  • 1 red chilli finely sliced
  • 2 tbsp mint finely sliced
  • 2 tbsp coriander finely sliced
  • 14 oz tuna steak fresh
  • 8 asparagus spears trimmed
  • 1/2 bunch radishes
  • 1 medium purple turnip
  • 1 bunch watercress fresh
5/5 (1 Votes)

By

Peel and chop the rutabagas and carrots

  • 2 large rutabagas, or turnips
  • 6 large carrots
  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 1 teaspoon salt
5/5 (1 Votes)

By

Preheat oven to 425. In large bowl, combine turnips, potatoes, apples and onion

  • 4 C turnip roots, peeled and cubed
  • 5 medium Yukon gold potatoes, cubed (about 4 C)
  • 2 apples, cubed
  • 1 medium onion, sliced
  • 3 T olive oil
  • 2 garlic cloves, finely chopped
  • 1 1/2 tsp fresh rosemary, finely chopped
  • 1 tsp cayenne pepper
  • salt and pepper to taste
5/5 (1 Votes)

By

Preheat oven to 475 degrees

  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup grated Parmesan (1/2 ounce)
5/5 (1 Votes)

By

Preheat oven to 350 degrees F (175 degrees C)

  • 2 turnips, peeled and diced
  • 1 cup applesauce
  • 6 tablespoons butter, softened
  • 4 teaspoons brown sugar
  • 2 eggs, beaten
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups soft bread crumbs, divided
  • 2 tablespoons butter, melted
5/5 (1 Votes)

By

Bring 6 quarts salted water to a boil in a large pot over medium-high heat

  • Salt
  • 1 pound orecchiette
  • 1/4 cup canola oil
  • 2 medium turnips, peeled and cut into 1/4-inch dice
  • 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • Freshly cracked black pepper
  • 8 tablespoons (4 ounces) unsalted butter
  • 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
5/5 (1 Votes)

By

Carrie Green

  • 4 cups cooked,mashed turnip
  • 1/4 c brown sugar
  • salt and pepper to taste
  • 1/2 c fine bread crumbs
  • 1 c drained apple sauce
  • 1/4 c butter
  • nutmeg
  • 1/4 c chopped nuts (optional)
  • 2 Tbsp melted butter
5/5 (1 Votes)

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Glazed Turnips Roasted Turnips & Butternut Squash with Five-Spice Glaze