Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• olive oil
• onion
• vegetable broth
• carrot
• sweet potato
• zucchini
• red bell pepper
• chickpea
• tomato sauce
• cinnamon
• turmeric
• saffron
• curry powder
• couscous

Instructions

1. 1 Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes.
2. 2 Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes.
3. 3 Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.
4. 4 Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.

By Cigall Daboosh Goldman

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
• 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
• red wine
• garlic
• yellow onion
• carrot
• potato
• lime juice
• soy sauce
• sriracha sauce
• honey
• butter
• peanut oil
• salt
• cumin
• paprika
• garlic powder
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
3. 3 Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
4. 4 Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
5. 5 Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
6. 6 Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

By Willpio