Type what you have

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
• butter
• olive oil
• butternut squash
• celery
• onion
• garlic
• chicken stock
• bay leaf
• honey
• black pepper
• nutmeg
• coriander
• cayenne pepper
• salt

Instructions

1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Ingredients

• ✓ turnip
• black pepper
• sea salt
• ginger
• cayenne pepper
• turmeric
• paprika
• basil
• cinnamon
• chili powder
• basil
• water
• lentil
• garlic
• carrot
• spinach
• potato

Instructions

1. 1 Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
2. 2 In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
3. 3 Cover the cooker, and cook on High for 8 hours.

By CJ

Ingredients

• ✓ turnip
• pepper
• salt
• poultry seasoning
• cranberry sauce
• cranberry sauce
• green bean
• corn kernel
• pea
• cooking spray
• egg white
• stuffing
• celery
• carrot
• onion
• water
• turkey carcass

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Ingredients

• ✓ turnip
• chicken
• chicken broth
• carrot
• celery
• parsnip
• onion
• leek
• dill
• salt
• black pepper
• matzo ball mix
• water
• vegetable oil
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.
3. 3 Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
4. 4 Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
5. 5 Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
6. 6 Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

By becky

Ingredients

• ✓ turnip
• sweet corn
• green bean
• tomato
• cabbage
• carrot
• kohlrabi
• potato
• black pepper
• salt
• garlic
• chicken bouillon
• parsley
• basil
• celery
• onion
• water
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
4. 4 Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
5. 5 When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
6. 6 Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes.
7. 7 Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
8. 8 Serve and enjoy!

By SRF0079

Ingredients

• ✓ turnip
• potato
• carrot
• salt
• butter
• heavy cream

Instructions

1. 1 Place potatoes, turnips, carrots, and salt into a Dutch oven. Fill with water to cover vegetables and bring to a boil over high heat. Reduce the heat to medium-high and boil until vegetables are tender, 20 to 25 minutes.
2. 2 Drain and mash vegetables with a potato masher. Spoon mashed vegetables into a serving dish. Top with butter and drizzle with cream.

By Grant

Ingredients

• ✓ turnip
• potato
• butter
• milk
• bacon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
2. 2 Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

By ShonaD

Ingredients

• ✓ turnip
• carrot
• all-purpose flour
• white sugar
• butter
• salt
• milk
• egg
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place carrot and turnip cubes into a large pot and cover with salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
3. 3 Return carrot and turnip cubes to the pot. Add flour, ¼ cup sugar, butter, and salt; mash well.
4. 4 Whisk milk and eggs together in a bowl; stir into mashed carrot-turnip mixture until combined. Transfer to the prepared dish. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl; sprinkle over casserole.
5. 5 Bake in the preheated oven until casserole is slightly firmed and top has begun to turn golden brown, about 45 minutes.

By Tira N Gilchrest

Ingredients

• ✓ turnip
• bread flour
• lard
• butter
• salt
• water
• beef skirt steak
• potato
• onion
• salt
• black pepper
• cayenne pepper
• egg
• water
• butter

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ turnip
• whole wheat pastry
• butter
• onion
• carrot
• potato
• mushroom
• water
• yeast extract spread
• milk
• egg
• cheddar cheese
• salt
• pepper
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. 3 Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. 4 In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
5. 5 Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
6. 6 Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

By Viv Bearpark

Ingredients

• ✓ turnip
• olive oil
• seasoned salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
3. 3 Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.

By Hannah Schorzman

Ingredients

• ✓ turnip
• vegetable broth
• butter
• sugar

Instructions

1. 1 Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

By Allrecipes Member

Ingredients

• ✓ turnip
• bacon
• bacon fat
• brown sugar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add turnips; cook in boiling water until tender but still firm, 10 to 15 minutes. Drain and transfer to a serving bowl to cool.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Reserve 4 tablespoons bacon fat.
3. 3 Add bacon, brown sugar, and reserved bacon fat to turnips in the bowl; mix well.

By Karen

Ingredients

• ✓ turnip
• water
• chicken bouillon
• butter
• white sugar

Instructions

1. 1 Place turnips, water, and bouillon into a large skillet over medium heat; simmer until water has evaporated and turnips are tender, about 15 minutes.
2. 2 Stir butter into turnips until melted, then sprinkle with sugar. Gently simmer, stirring occasionally, until butter and sugar cook into a brown, sticky coating on turnips, about 10 minutes. Serve hot.

By Lynn Pennec

Ingredients

• ✓ turnip
• potato
• milk
• butter
• sugar
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
3. 3 Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
4. 4 Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

By DARIA K

Ingredients

• ✓ turnip
• vegetable broth
• olive oil
• milk
• salt
• za'atar
• black pepper
• mint

Instructions

1. 1 Put turnips and broth in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes.
2. 2 Drain; return vegetables to the pan. Drizzle with oil. Let stand, 2 to 3 minutes.
3. 3 Meanwhile, heat 1/3 cup milk in a small saucepan over low heat until very warm. Mash turnips until light and fluffy. Stir in warm milk, salt, za'atar, and pepper. Stir in additional milk as desired. Sprinkle with fresh mint just before serving.

By Juliana Hale

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
• 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
• 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
• 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
• sweet onion
• tomato
• carrot
• green bell pepper
• olive oil
• celery
• parsley
• garlic
• black peppercorn
• clove
• bay leaf
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place onions, tomatoes, carrots, bell peppers, and turnips in a large roasting pan; drizzle with olive oil and toss to coat.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until vegetables are tender and onions are caramelized, about 1 hour.
4. 4 Transfer roasted vegetables into a large stockpot. Add celery, parsley, garlic, peppercorns, cloves, and bay leaf. Pour in water and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by half, 20 to 40 minutes.
5. 5 Strain broth into a large bowl, reserving vegetables for another use.

By Tom West

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
• 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
• mushroom
• beef oxtail
• water
• onion
• carrot
• parsnip
• brandy
• barley
• salt
• savory
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

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