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Turnips

Explore 32 recipes, 1 article, 2 galleries, 23 videos, and more

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Turnip Hash with Broccoli Rabe

Ingredients
  • 1/2 pound plum tomatoes
  • 1/2 pound medium turnips, peeled and cut into 1/2-inch dice
  • 1/2 pound parsnips, peeled and cut into 1/2-inch dice
  • 1/2 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, smashed
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarsely chopped fresh thyme
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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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New England One-Pot Dinner

Ingredients
  • 2 medium onions, halved
  • 4 whole cloves
  • 1 4 to 5-pound bone-in ham, (smoked butt or shoulder)
  • 2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise
  • 1 pound carrots, peeled and halved crosswise (or left whole)
  • 1 pound parsnips, peeled and halved crosswise (or left whole)
  • 1 pound turnips, peeled and cut into 1-inch cubes
  • 1 medium cabbage, (about 3 pounds), cut into 12 wedges
  • Coarsely chopped flat-leaf parsley, for serving
  • Horseradish, for serving
  • Mustard, for serving
  • Vinegar, for serving
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Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

Ingredients
  • 1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups)
  • 2 medium white turnips, cut into 1-inch pieces (about 2 cups)
  • 1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups)
  • 2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup hot water
  • 1 tablespoon bourbon
  • 1 tablespoon unsalted butter
  • 1/4 cup pumpkin seeds
  • Pinch of cayenne pepper
  • 1/4 cup celery leaves
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Pot au Feu

Ingredients
  • 3 pounds veal bones
  • 3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
  • 5 to 6 pounds brisket of beef
  • 10 large leeks
  • 2 large yellow onions, peeled and halved
  • 2 medium carrots, scrubbed
  • Salt
  • 1 bunch fresh thyme
  • 3 cloves garlic, peeled
  • 1 teaspoon white peppercorns
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 20 fresh flat-leaf stems parsley
  • 2 bay leaves
  • 1 3 to 4-pound chicken
  • 3/4 teaspoon freshly ground black pepper
  • 10 beef-marrow bones, each 1-inch thick
  • 2 celery hearts, quartered
  • 16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
  • 16 small red potatoes (about 2 pounds)
  • 1 pound haricots verts (string beans can be substituted), stem ends trimmed
  • 1 savoy cabbage (about 2 pounds), quartered
  • 8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
  • 1 baguette
  • 1/4 cup Dijon mustard
  • 1 cup Kalamata olives
  • 1 cup cornichons (French gerkins)
  • 1 four-ounce jar prepared white horseradish
  • 2 teaspoons salt
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Roasting Chicken, 2

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Roasting Chicken, 1

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Chef Pierre Cooks, 2

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Roast Chicken, 2

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Roast Chicken, 1

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