Turn up the Heat with These 19 Turnip Recipes
From a starchy turnip galette to a savory seafood hotpot, here are 19 excellent turnip recipes to make this winter
Crunchier than potatoes and starchier than radishes, turnips are used in some of our favorite winter root recipes. The pink-blushed, creamy-white roots should be readily available with the crop of winter produce at your local market. Pro tip: Don't throw away the greens! Every part of the humble turnip can be used, whether it's simply salt-roasting them till buttery and tender or giving the leaves a quick sautée for an elegant vegetarian dish. For even more ways to honor the turnip, we've rounded up our favorite turnip recipes here.
Salt-Roasted Turnips with Goat Cheese and Greens
Kobe Desramaults uses almost no spices at his Michelin-starred restaurant In de Wulf, located in an isolated corner of Belgium. Here he relies on salt roasting to make these turnips, served on a bed of creamy goat cheese, buttery and tender. Get the recipe for Salt-Roasted Turnips with Goat Cheese and Greens »
Braised Turnip Greens
There’s no shortage of greens you can cook, but the Memphis BBQ Company goes for turnips. The vegetables grow wild in the Mississippi Delta, and the greens can be cooked just like collards. Cube up the turnip roots for a full side dish. Get the recipe for Braised Turnip Greens »
Cracked-Wheat Porridge with Hen of the Woods Mushrooms and Turnip-Top Salsa
Cracked Wheat Porridge with Mushrooms
Dashi-Braised Chicken with Root Vegetables
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »
Turnip Galette
Turnip galette is much like a “cake,” created from thin layers of delicately sliced turnips. See the recipe for Turnip Galette »
Braised Duck with Turnips
The origins of this popular French dish are believed to date back to the Roman gourmand Apicius. See the recipe for Braised Duck with Turnips »
Turnip "Fries"
Based on a dish that was originally made with rutabagas, turnip “fries” are coated in olive oil, parmigiano-reggiano, and nutmeg before baked to a golden crisp. See the recipe for Turnip “Fries” »
Turnip-Potato Purée
A turnip-potato mash is served well alongside pork sausages. See the recipe for Turnip-Potato Purée »
Turnip Soufflé
Easily overlooked root vegetable may offer a sweet and refreshing surprise in warm, earthy dishes. See the recipe for Turnip Soufflé »
Turnips with Anchovies
Adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen, this simple dish turns heads and is easy to make. See the recipe for Turnips with Anchovies »
Turnips with Yogurt and Tomatoes
Marinating turnips in salted yogurt draws out the excess moisture for a juicy, crunchy bite. See the recipe for Turnips with Yogurt and Tomatoes »
Rabbit Stew with Red Wine
Celebrated chef Jean-Louis Palladin, formerly of Jean-Louis at the Watergate Hotel in Washington, D.C., grew up not far from Cahors. His recollections of a childhood spent eating wild game and mushrooms inspired him to develop this recipe for SAVEUR. See the recipe for Rabbit Stew with Red Wine »
Rice with Duck and Turnips
A traditional rice dish of Valencia, rice with duck and turnips is traditionally made in a Spanish cazuela: a round, medium-deep vessel made of partially glazed earthenware that perfectly melds the flavors.
Hashed Turnips
Earthy, flavor-packed turnips will perfectly pair with a Thanksgiving turkey or wild duck dish. See the recipe for Hashed Turnips »
Turnips with Candied Bacon
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat. See the recipe for Turnips with Candied Bacon »
Tai Kabura (Sea Bream and Turnip Hot Pot)
The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. The soup’s deeply flavored broth, called dashi, gets its boost of umami flavor from kombu seaweed (a type of kelp) and dried bonito flakes, two staples of the Japanese pantry. See the recipe for Tai Kabura (Sea Bream and Turnip Hot Pot) »
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