Turnip Recipes

By Food & Wine
Updated July 07, 2016
Turnips prove their versatility in everything from a cheesy casserole to a pickled side dish.
Start Slideshow

1 of 10

Farro Salad with Turnips and Greens

Go to Recipe

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.

Advertisement
Advertisement

2 of 10

Turnip Casserole with Porcini Crumb Topping

Go to Recipe

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.

3 of 10

Chicken and Wild Mushroom Fricassee with Creamy Turnips

© Chris Court
Go to Recipe

"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.

Advertisement

4 of 10

Roasted Root Vegetables with Tamari

Go to Recipe

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).

5 of 10

Rainbow Falafel with Pickled Turnips

Go to Recipe

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.

6 of 10

Braised Lamb Neck with Turnip

Go to Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 10

Turnip Kimchi

Go to Recipe

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."

8 of 10

Halibut with Turnip Mash in Mushroom-Kombu Broth

Go to Recipe

"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.

9 of 10

Sliced Poached Chicken with Baby Turnips and Mushrooms

© Chris Court
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 10

Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Go to Recipe

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.

Replay gallery

Share the Gallery

Up Next

By Food & Wine