Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ turnip
• black lentil
• vegetable broth
• tomato
• carrot
• onion
• green bell pepper
• butter
• ginger
• garlic
• coriander
• cumin
• salt

Instructions

1. 1 Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
2. 2 Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a slow cooker. Stir in lentils.
3. 3 Cook on High until carrots are tender, 4 to 6 hours.

By Terrie

Ingredients

• ✓ turnip
• oxtail
• garlic clove
• celery
• carrot
• onion
• water
• beef broth
• okra
• corn
• salt
• black pepper
• hot sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place oxtails and garlic in a large roasting pan. Roast in the preheated oven until garlic is tender, about 30 minutes.
3. 3 Transfer oxtails to a large stock pot. Squeeze roasted garlic into a food processor; add celery, carrots, and onion. Process until finely chopped; add to pot with enough water to cover oxtails. Bring to a boil, reduce heat to low; simmer until meat is tender, about 2 hours. Remove oxtails; let cool.
4. 4 Add broth and turnips to the pot. Simmer until slightly tender, about 10 minutes. Add okra and corn. Simmer until warmed through, about 10 minutes more.
5. 5 Pick meat from bones; chop into bite-sized pieces. Add to soup. Season with salt and pepper. Add hot sauce, if desired.

By ShelbyLyn

Ingredients

• ✓ turnip
• vegetable broth
• water
• yellow onion
• parsnip
• carrot
• celery
• parsley
• dill
• artificial chicken
• escarole
• orzo pasta
• salt
• black pepper

Instructions

1. 1 Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
2. 2 Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
3. 3 Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

By calead910

Ingredients

• ✓ turnip
• butter
• onion
• celery
• carrot
• garlic
• chicken stock
• butternut squash
• sweet potato
• cinnamon
• nutmeg
• salt
• black pepper

Instructions

1. 1 Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
2. 2 Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

By Connor Lawson

Ingredients

• ✓ turnip
• yukon gold potato
• rutabaga
• celery root
• parsnip
• salt
• garlic
• butter
• chicken broth
• heavy cream
• thyme
• nutmeg
• cayenne pepper
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
3. 3 Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
4. 4 Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
5. 5 Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
6. 6 Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
7. 7 Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
8. 8 Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
9. 9 Remove from the oven and let rest for 20 minutes.

By John Mitzewich

Ingredients

• ✓ turnip
• garlic
• salt
• pepper
• half-and-half
• thyme
• bay leaf
• leek
• butternut squash
• mushroom
• carrot
• rosemary
• blue cheese
• gruyere cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
2. 2 Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
3. 3 Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
4. 4 Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

By Chelsea

Ingredients

• ✓ turnip
• bear meat
• all-purpose flour
• oregano
• salt
• black pepper
• margarine
• olive oil
• onion
• beef broth
• bay leaf
• red potato
• mushroom
• carrot

Instructions

1. 1 In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.
2. 2 Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.
3. 3 Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

By Kyle

Ingredients

• ✓ turnip
• olive oil
• beef stew meat
• onion
• steak seasoning
• celery
• water
• brown gravy mix
• carrot
• potato
• all-purpose flour
• baking powder
• salt
• shortening
• milk

Instructions

1. 1 To prepare beef stew: Heat oil in a large heavy pot or Dutch oven over medium-high heat until oil is shimmering. Add beef and onion. Sprinkle with 1 teaspoon steak seasoning. Stir beef and onions well and sprinkle with remaining 1 teaspoon steak seasoning. Add celery; cook and stir until beef is browned, about 10 minutes.
2. 2 Pour in 2 cups water, or as needed to just cover beef and vegetables. Bring to a boil and stir and scrape browned bits of meat from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours.
3. 3 Remove beef and celery pieces from the pan. Set beef aside and discard celery.
4. 4 Whisk gravy mix with 4 cups water in a bowl. Add gravy mixture to the juices in the pot, bring to a boil, and stir beef back into the gravy mixture.
5. 5 Stir in carrots and turnip, cover, and simmer for 20 minutes. Stir in potatoes, cover, and simmer for an additional 20 minutes.
6. 6 To make the dumplings: Mix flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in milk and lightly stir the mixture just until it combines to form a dough.
7. 7 Remove 2 cups of gravy from the pot and reserve. Drop dumplings by heaping tablespoon onto the beef and vegetables in the pot, cover, and simmer for 20 minutes (do not peek until the time is up).
8. 8 Pour reserved gravy back over the dumplings, stir lightly, and serve.

By ambikins