Turnip Recipes

To get the most out of turnips, Tamar Adler buys them with their greens attached and then uses both parts in this hearty grain salad. If the turnip greens aren't sufficient, or if they're unavailable, she supplements them with any combination of other leafy greens.

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

"This recipe is an homage to both my grandmother and my chef mentor Alain Assaud," Besh says. The fricassee is served over a creamy turnip-rosemary puree, combining American Southern comfort food with the flavors of Provence.

Nevia No believes in treating vegetables simply. She boosts the flavor of sweet roasted parsnips, carrots, beets and turnips with a splash of vinegar and tamari (a type of soy sauce).

These falafel are a colorful and fragrant twist on the Middle Eastern staple. Unlike traditional falafel, these are baked and contain different vegetables, taking on their colors, flavors and nutrients. Beet-pickled turnips make a great topping for this dish but can be served on many other sandwiches and salads.

Lamb necks, an underappreciated cut, are fantastic when braised, such as in this homey stew from Boston chef Tony Maws. The meat gets succulent and tender as it cooks in the slightly sweet braising liquid flavored with white wine and fresh herbs, while the neck bones, in turn, intensify and flavor the broth.

Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable."

"I take more shortcuts than anybody on the planet," says chef Ignacio Mattos. "At the same time I'm thinking, How am I going to keep it exciting?" For his version of the French seafood classic sole bonne femme, he adds fast Asian flavor by infusing broth with kombu seaweed instead of fish carcasses.

This recipe employs a technique Hopkins often uses when cooking chicken for his family: He gently poaches an entire chicken in an herbed stock, then serves just the moist breast for dinner. You can use any combination of fresh herbs, but tarragon is especially fragrant in the broth.

Sheila Neal, Matt Neal's wife, has always loved turnips. "They were my show-and-tell in kindergarten; I showed my class how to season them with salt and eat them," she says. These elegant baby turnips—roasted to bring out their sweetness—can be served warm or cold.