Three whole turnips with vibrant purple tops on a white background.

This article provides a series of turnip-based recipes suitable for breakfast, lunch, and dinner. Showcased in combinations like Balsamic Roasted Beets and vibrant pink pickles, or blended into a creamy soup, the unique flavors are drawn out in each preparation, from savory hashes to crisp salads. The collection serves as a guide to incorporating this nutritious ingredient into diverse culinary creations, adding a new dimension to the dining experience.

While exploring turnip recipes, you may also find inspiration in the vibrant flavors and textures of red mustard featured in our article.

Balsamic Roasted Beets and Turnips

Enjoy the harmonious blend of root vegetables in a delightful balsamic glaze that accentuates the natural flavors of beets and turnips. The recipe also adds a hint of rosemary for an aromatic twist.

Ingredients

  • 2 red beets, cut into cubes
  • 2 beets of your choice, cubed
  • 2 small turnips, cubed (add more if desired)
  • 1 yellow onion, chopped into chunks
  • 3-4 garlic cloves, roughly minced
  • 1 tbsp rosemary, chopped
  • 3 tbsp balsamic vinegar
  • 1/2 cup olive oil
  • Sea salt and freshly ground black pepper to taste

Directions

  1. Arrange beets, turnips, onion, and garlic on a well-oiled baking tray. 
  2. Drizzle generously with olive oil and balsamic vinegar. 
  3. Sprinkle rosemary, salt, and pepper evenly above. 
  4. Roast in a preheated oven at 400 degrees Fahrenheit for about an hour or until crispy on the edges. 
  5. Garnish with fresh parsley or cilantro before serving.

Pink Pickled Turnips and Spring Onions

These vibrant pink pickled turnips bring a pop of color and zesty tang to your salads or appetizers. The recipe is a creative rendition from Chef Jenn Felmley’s cookbook, “Cooking with Suzie’s CSA.”

Ingredients

  • 1 small red beet, cooked, peeled, and sliced
  • 1 pound small turnips, peeled and cut into french-fry sized sticks
  • 1-2 spring onions, thinly sliced (bulbs and greens)
  • 2 whole garlic cloves

Pickling Liquid:

  • 1 bay leaf
  • 1 cup apple cider vinegar
  • 1/4 cup white wine vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sugar

Directions

  1. Sterilize preserving jars and lids. Dry thoroughly.
  2. Layer beet slices, turnip sticks, and sliced spring onions into the jar.
  3. In a small saucepot, combine bay leaf, vinegars, water, sugar, and salt. Bring to a boil and stir until sugar and salt dissolve.
  4. Pour the hot vinegar mixture into the jar, leaving about a 1/2 inch space from the rim. Remove any air bubbles and clean the rims. Place the lid onto the jar and allow it to cool to room temperature before securing the lid tightly.
  5. For optimal color and taste, refrigerate for at least one week before using. For a deeper pink hue, wait two weeks. These pickles can be stored in the refrigerator for at least a month.

Roasted Beets and Turnips with a Ginger Twist

This simple yet flavorful dish highlights the earthy flavors of roasted beets and turnips, complemented by a touch of ginger.

Ingredients

  • 1 bunch turnips, peeled and cut into wedges
  • 1 bunch beets, peeled and cut into wedges
  • Fresh ginger, peeled and sliced
  • Canola Oil
  • Salt and Pepper to taste
  • A drizzle of honey

Directions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss turnip and beet wedges in a large bowl with canola oil, sliced ginger, salt, and pepper.
  3. Spread the mixture over a rimmed baking sheet, drizzle with honey, and roast until tender.

Shaved Turnip Salad with Wild Arugula

This salad offers a balance of peppery arugula, spicy turnips, and savory prosciutto or bacon for a satisfying combination.

Ingredients

  • 4 teaspoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • Pepper to taste
  • 4 small turnips (about 5 ounces in total)
  • 8 cups wild arugula
  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces (or substitute with cooked bacon)

Directions

  1. In a small bowl, whisk together the vinegar and salt until the salt dissolves. 
  2. Add in the honey, oil, and pepper.
  3. Using a mandoline or sharp knife, thinly slice the turnips. 
  4. In a large bowl, combine the sliced turnips, arugula, and prosciutto. 
  5. Drizzle with the dressing, and adjust seasonings as necessary.
Sliced and whole turnips on a cutting board with a rustic backdrop.

Turnip and Kale Hash with Eggs

This hearty dish is packed with nutrients from turnips, kale, and eggs, perfect for a power-packed breakfast or a casual dinner.

Ingredients

  • 1 1/2 tbsp butter
  • 3 medium or 6 small turnips, grated or thinly sliced
  • 1 large shallot or small onion, grated
  • 2 cups kale, chopped
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • 2-4 eggs
  • Bacon strips, optional

Directions

  1. Melt butter in a large skillet over medium-high heat. 
  2. Add shallots, turnips, and optional bacon. 
  3. Season with salt and pepper. 
  4. Sauté for 5-7 minutes until turnips begin to brown.
  5. Stir in kale and cook until wilted (about 5-7 minutes). 
  6. Mix in mustard.
  7. Create pockets in the hash for each egg. 
  8. Add more butter to these spaces and crack an egg into each. 
  9. Flip when the bottom sets.

Conclusion

Turnips, with their unique combination of hearty texture and delicate flavor, truly shine when used in these delectable recipes. These dishes, ranging from hearty roasts and tangy pickles to comforting soups and energizing breakfast hashes, highlight the versatility of turnips. By following these recipes and exploring these innovative ways to cook with turnips, you’ll not only enhance your culinary prowess but also add a nutritious power-packed ingredient to your regular diet.