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Turnips

Explore 32 recipes, 1 article, 2 galleries, 24 videos, and more

Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette

Time:50 mins
Ingredients
  • 2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
  • 1/4 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 teaspoons sherry vinegar
  • 2 teaspoons grainy mustard
  • 4 cups baby spinach, washed well
  • 1 ounce bacon (about 2 slices), thinly sliced crosswise
  • 1 shallot, minced
  • 2 tablespoons pecans, toasted and coarsely chopped
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Vegetable Side Dishes Perfect For Turkey Dinners

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Roasted Vegetables in Olive Oil

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Turnip and Sweet Potato Gratin

Time:1 hour 30 mins
Ingredients
  • 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
  • 2 tablespoons unsalted butter, cut into pieces
  • 3/4 cup low-sodium chicken or vegetable broth
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1 cup grated Gruyere cheese (4 ounces)
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Roast Chicken, 1

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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Turnip and Parsnip Soup and Roast Chicken Breast

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Corned Beef and Root Vegetable Hash

Ingredients
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 8 ounces carrots, peeled and cut into 1/2-inch dice
  • 8 ounces parsnips, peeled and cut into 1/2-inch dice
  • 8 ounces turnips, peeled and cut into 1/2-inch dice
  • 3 tablespoons olive oil
  • 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 8 ounces corned beef, cut into 1/2-inch dice
  • 2 tablespoons grainy mustard
  • 4 to 6 eggs, fried (or cooked any style)
  • Freshly ground pepper
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Homemade Corned Beef with Vegetables

Ingredients
  • 2 quarts water
  • 1 cup coarse salt
  • 1 tablespoon pink curing salt
  • 1/2 cup sugar
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon mustard seeds, crushed
  • 1 teaspoon black peppercorns, crushed
  • 1 cinnamon stick, crushed
  • 4 dried bay leaves, crushed
  • 8 whole cloves
  • 5 pounds flat-cut beef brisket
  • 1 medium onion, halved
  • 1 medium celery stalk, halved
  • 1 medium carrot, peeled, halved
  • 1 pound baby turnips, peeled, trimmed
  • 1 pound baby carrots, peeled, trimmed
  • 1 medium head cabbage, cut into 8 wedges
  • 1 pound small red potatoes
  • Dijon mustard, for serving
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Tokyo Turnips and Kale Crostini

Other Ideas:
Appetizers, Breads, Kale, Side dishes
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