Type what you have

Ingredients

• ✓ turnip
• beet
• garlic
• white vinegar
• water
• sugar
• salt

Instructions

1. 1 Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Divide turnips, beet, and garlic between the hot, sterilized jars.
3. 3 Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.
4. 4 Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.

By Oh Tri Goodness

Ingredients

• ✓ turnip
• mushroom
• ground pork
• soy sauce
• water chestnut
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ turnip
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of salted water to a boil. Add turnips and cook until very tender when pierced with a fork, 35 to 45 minutes. Drain well.
3. 3 Mash turnips with a potato masher in a large mixing bowl. Add butter and enough milk to reach desired creaminess.
4. 4 Mash to desired consistency and season with salt and black pepper; serve hot.

By Patty Spencer

Ingredients

• ✓ turnip
• vegetable oil
• parmesan cheese
• garlic salt
• paprika
• onion powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2. 2 Peel turnips, and cut into French fry-sized sticks, about 1/3 inch by 4 inches. Place into a large bowl and toss with vegetable oil to coat.
3. 3 Combine Parmesan, garlic salt, paprika, and onion powder in a resealable plastic bag; shake until well mixed.
4. 4 Place turnips into the bag and shake until evenly coated with the spices.
5. 5 Spread out onto the prepared baking sheet.
6. 6 Bake in the preheated oven until the outside is crispy and the inside is tender, about 20 minutes. Serve immediately.

By Sheila Dull

Ingredients

• ✓ turnip
• olive oil
• thyme
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel and trim turnips. Then cut into 1-1/4 inch pieces and place into a bowl. Drizzle with olive oil and season with thyme, salt, and pepper; toss until turnips are well coated. Spread out in 1 layer on a large baking sheet.
3. 3 Roast for 15 minutes. Turn and roast until fork-tender and lightly browned, 10 to 15 more minutes.

By lutzflcat

Ingredients

• ✓ turnip
• cooking spray
• carrot
• olive oil
• lemon pepper seasoning
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Spray the foil with non-stick cooking spray.
2. 2 Combine chopped turnip, carrots, olive oil, lemon pepper, and salt in a large bowl. Toss until well combined and lemon pepper has dissolved. Spread vegetable mixture on the prepared baking sheet in an even layer.
3. 3 Roast in the preheated oven for 30 minutes. Stir and roast until vegetables are soft, about 15 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ turnip
• beet
• pearl onion
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
3. 3 Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

By Gemini

Ingredients

• ✓ turnip
• white sugar
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
2. 2 Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
3. 3 Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

By Carrie G

Ingredients

• ✓ turnip
• salt beef
• water
• yellow split pea
• carrot
• black pepper

Instructions

1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ turnip
• carrot
• parsnip
• sweet potato
• sugar
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

By Scott Koeneman

Ingredients

• ✓ turnip
• carrot
• onion
• potato
• butter
• milk
• salt
• pepper

Instructions

1. 1 Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
2. 2 Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.

By SNOG

Ingredients

• ✓ turnip
• chicken
• veal knuckle
• celery
• onion
• carrot
• salt
• water

Instructions

1. 1 Cut veal from bone.
2. 2 Combine water, veal meat, veal bone, chicken, vegetables, and salt in a stock pot. Bring to a boil. Reduce heat, cover, and simmer for 5 hours.
3. 3 Strain stock, and let cool. Discard vegetables and bones, use veal and chicken as desired.

By Andrew Chinn

Ingredients

• ✓ turnip
• applesauce
• butter
• brown sugar
• egg
• salt
• black pepper
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of water to a boil; add turnips. Reduce heat to low; simmer until tender, about 15 minutes. Drain.
3. 3 Transfer turnips to a large bowl; mash with applesauce, 6 tablespoons butter, sugar, eggs, salt, pepper, and half of the bread crumbs. Spoon turnip mixture into the prepared casserole dish; sprinkle with remaining bread crumbs. Drizzle with 2 tablespoons melted butter.
4. 4 Bake in the preheated oven until set, about 30 minutes.

By mfrichards

Ingredients

• ✓ turnip
• butter
• russet potato
• thyme
• salt
• black pepper
• monterey jack cheese
• half and half

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
2. 2 Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
3. 3 Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
4. 4 Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.
5. 5 Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ turnip
• carrot
• parsnip
• butter
• heavy cream
• nutmeg
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
2. 2 Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

By Wendy

Ingredients

• ✓ turnip
• butter
• salt
• black pepper
• apple
• brown sugar
• cinnamon
• all-purpose flour
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
2. 2 Place turnip in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
3. 3 Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
4. 4 Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
5. 5 Spread 1/2 the turnips in prepared dish; top with 1/2 the apples. Repeat with remaining turnips and apples.
6. 6 Combine flour, 1/4 cup brown sugar, and 2 tablespoons butter by hand in a bowl until resembles coarse crumbs; sprinkle over casserole.
7. 7 Bake in the preheated oven until cooked through and bubbling, about 1 hour.

By BusyBeeTami

Ingredients

• ✓ turnip
• butternut squash
• carrot
• sweet potato
• rutabaga
• parsnip
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
3. 3 Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

By Sean's Mommy

Ingredients

• ✓ turnip
• egg
• butter
• all-purpose flour
• brown sugar
• baking powder
• salt
• black pepper
• nutmeg
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place turnips in a large pot, cover with salted water, and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain turnips. Mash turnips; stir in beaten eggs and 2 tablespoons butter until incorporated.
3. 3 Combine flour, brown sugar, baking powder, salt, black pepper, and nutmeg in a small bowl; stir into mashed turnip mixture. Transfer mixture to a baking dish.
4. 4 Combine bread crumbs and 2 tablespoons melted butter in a small bowl; sprinkle over turnip mixture.
5. 5 Bake in the preheated oven until the topping is light brown, about 25 minutes.

By SUNKIST2

Ingredients

• ✓ turnip
• sweet potato
• potato
• heavy cream
• chicken broth
• brown sugar
• nutmeg
• margarine
• salt
• black pepper

Instructions

1. 1 Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
2. 2 Place vegetables and liquid into a food processor. Puree.
3. 3 Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

By K Laruffa

Ingredients

• ✓ turnip
• olive oil
• onion
• garlic
• chorizo
• ham
• potato
• chicken stock
• cannellini bean
• turnip green

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
3. 3 Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.

By JMCCURTAIN

Ingredients

• ✓ turnip
• water
• vegetable bouillon
• onion
• garlic
• sour cream
• salt
• black pepper
• cheddar cheese
• parsley

Instructions

1. 1 Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
2. 2 Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley.

By Jenka

Ingredients

• ✓ turnip
• butter
• maple syrup
• salt
• black pepper
• butternut squash
• parsnip
• carrot
• sweet potato
• rutabaga

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Whisk melted butter, maple syrup, salt, and black pepper together in a large bowl until well combined. Add squash, turnips, parsnips, carrots, sweet potato, and rutabaga; toss to evenly coat. Transfer vegetables to the prepared roasting pan.
3. 3 Bake in the preheated oven until vegetables are tender, about 30 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ turnip
• all-purpose flour
• salt
• lard
• ice water
• top round steak
• potato
• onion
• black pepper
• salt

Instructions

1. 1 Place flour, 2 teaspoons salt, and lard in a bowl. Quickly rub lard into flour with your fingertips until it resembles small peas. Pour in ice water and form into a ball. Add more water if it feels too dry. Divide dough into 6 balls; wrap in plastic and chill for one hour.
2. 2 In a bowl, combine steak, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Roll out one ball of dough on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9-inch circle in dough; cut out the circle. Place about 1 1/2 cups of steak mixture into middle of the circle. Fold edges of the circle up to meet along the top of filling; crimp dough along the top to seal. Repeat until dough is used up. Use a spatula to transfer pasties to an ungreased baking sheet.
5. 5 Bake pasties in the preheated oven for 45 minutes, or until golden. Serve hot or at room temperature.

By Kevin Ryan

Ingredients

• ✓ turnip
• green bean
• wax bean
• carrot
• water
• salt
• potato
• heavy cream
• butter
• water
• flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green beans, wax beans, carrots, and turnip in a stockpot; add water to cover.
3. 3 Stir in salt and bring to a boil. Reduce the heat and simmer for 30 minutes.
4. 4 Add potatoes and simmer until tender, about 30 more minutes.
5. 5 Stir in cream and butter.
6. 6 Whisk 1/2 cup water and flour together in a small bowl; mix into soup and cook until thickened, 3 to 5 minutes.

By VivianCleveland

Ingredients

• ✓ turnip
• olive oil cooking spray
• chorizo sausage
• chicken stock
• onion
• garlic
• red pepper flakes
• bay leaf
• salt
• black pepper
• kale

Instructions

1. 1 Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
2. 2 Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
3. 3 Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

By kitchgirl

Ingredients

• ✓ turnip
• corned beef brisket
• yellow split pea
• cabbage
• carrot
• potato
• butter
• black pepper
• all-purpose flour
• sugar
• baking powder
• water

Instructions

1. 1 Cover corned beef with cold water and soak for 8 hours to overnight in the refrigerator.
2. 2 Drain beef, place in a large Dutch oven, and cover with fresh water. Place peas in a triple layer of cheesecloth and tie securely. Place the bag inside the Dutch oven with beef. Bring to a boil, then reduce to a simmer and cook for 2 hours.
3. 3 Add cabbage, turnip, and carrots to the pot. Simmer for 25 minutes.
4. 4 Add potatoes and simmer until all vegetables are fork tender, 20 to 25 minutes.
5. 5 While vegetables are cooking, prepare the dumpling dough: Combine flour, sugar, and baking powder in a bowl, then add just enough water to make a pasty dough. Divide the dough into 6 balls, taking care to not overwork the dough.
6. 6 During the last 5 to 10 minutes of simmering vegetables, place dumplings on top of vegetables and cover with a lid. Allow dumplings to steam in the pot for 7 minutes.
7. 7 When dumplings are cooked through, remove all ingredients from the pot and arrange on a warm serving platter. Remove cooked peas from the cheesecloth bag and mash with butter and pepper. Serve alongside the beef and vegetables.

By MomWhoCooks

Ingredients

• ✓ turnip
• bacon
• onion
• potato
• thyme
• water
• butter
• kale
• heavy cream
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large saucepan over medium heat until fat begins to render, about 4 minutes. Drain all but 1 tablespoon drippings from the saucepan.
2. 2 Cook onion in drippings in the saucepan over medium heat until translucent, about 4 minutes. Stir in potato, turnip, and thyme; cook and stir until mixture is well combined, about 2 minutes.
3. 3 Add enough water to cover vegetable mixture; bring to a boil. Reduce heat to medium-low; simmer until tender, 15 to 20 minutes.
4. 4 Melt butter in a small skillet over medium heat. Add kale; cook until wilted, 2 to 3 minutes. Reduce heat to medium-low; cook 1 to 2 minutes more.
5. 5 Stir kale and cream into simmering soup; simmer 2 to 3 minutes. Discard thyme sprigs; season with salt and black pepper.

By Cheri Walker

Ingredients

• ✓ turnip
• vegetable oil
• beef chuck roast
• water
• celery
• garlic
• red onion
• basil
• salt
• pepper
• red potato
• carrot

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
2. 2 Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
3. 3 Add turnips and potatoes; simmer for an additional 15 minutes.
4. 4 Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
5. 5 Season to taste with salt and pepper if needed before serving.

By sarah

Ingredients

• ✓ turnip
• cooking spray
• beet
• potato
• parsnip
• rutabaga
• olive oil
• salt
• black pepper
• vegetable broth
• balsamic vinegar
• italian seasoning
• goat cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Spray a baking sheet with cooking spray.
3. 3 Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
4. 4 Spread seasoned vegetables over prepared baking dish.
5. 5 Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
6. 6 Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
7. 7 Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
8. 8 Transfer roasted vegetables to a bowl and toss with goat cheese.

By WillMetz

Ingredients

• ✓ turnip
• butternut squash
• yam
• sweet potato
• parsnip
• carrot
• mushroom
• shallot
• garlic
• rosemary
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
3. 3 Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

By Janis