turnip

Chicken and Fall Vegetable Pot Pie recipe | Epicurious.com

chicken breasts

chicken broth

peeled,

turnips, peeled, cut into 1/2-inch pieces

(1/2 stick) butter

leeks

shallots,

thyme

all purpose flour

dry white wine

whipping cream

Herb Crust

A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.

Turnip Gratin

Butter or olive oil

garlic clove,

Salt and pepper

low-fat milk (1 percent or 2 percent)

Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.

Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.

Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Shaved Root Vegetable Salad recipe | Epicurious.com

hazelnuts, divided

orange juice

lemon juice

vegetable oil

hazelnut oil

salt and black pepper

red beet, peeled

golden beet, peeled

turnip,

carrot, peeled

radishes, trimmed

(loosely packed) flat-leaf parsley

This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you’d prefer something soupier, thin it with a little broth or water before serving.

North African Bean Stew With Barley and Winter Squash

extra-virgin olive oil,

leeks, white and green parts, diced

cilantro, leaves

fennel, fronds reserved (1/2 large fennel bulb)

garlic cloves, finely chopped

baharat (see note)

cinnamon

tomato paste

broth

pearled barley

salt,

saffron, crumbled (optional)

cooked beans or chickpeas

butternut squash (1 small squash)

turnip (1 medium)

red lentils

Plain yogurt,

Aleppo pepper paprika,

In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.

Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.

Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.

Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it’s not sold commercially. It’s also milder and slightly denser than the garden turnips we’ve substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with <a href="https://cooking.nytimes.com/recipes/1020557-bison-pot-roast-with-hominy">bison pot roast with hominy</a> or spooned over wild rice for a comforting vegetarian meal.

Roasted Turnips and Winter Squash With Agave Glaze

turnips, trimmed if needed, then cut into 1-inch chunks

butternut squash

sunflower oil

sage

coarse sea salt

light agave nectar

sunflower seeds

Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.

Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.

Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.

There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.

Spiced Lamb Shanks With Orange and Honey

meaty lamb shanks (about 6 pounds total)

cumin seeds

fennel seeds

coriander seeds

onion,

cloves

bay leaf

olive oil

garlic

saffron

cayenne

honey

orange,

white wine

arrowroot

butter

carrots,

turnips,

Salt

parsley

mint

dill

basil leaves

Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.

Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.

Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.

Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.

Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.

To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

garlic cloves,

carrots (10 ounces), diced

celery stalk, diced

turnips

russet potatoes, peeled and diced

bouquet garni

Salt and black pepper

fraîche,

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.

Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).

Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Consomme

beef

beef,

chicken parts (backs, necks, wings

studded

carrot

bay leaf, crumbled

savory

blade mace

salt

peppercorns

water

lean beef

leek, shredded

carrot, shredded

stock

Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.

Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.

Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.

Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

To clarify the consomme

Mix first 4 ingredients thoroughly and stir into cold stock.

Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)

Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too. 

Sheet-Pan Gochujang Chicken and Roasted Vegetables

gochujang

soy sauce

(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)

neutral oil,

squash,

Kosher salt

radishes (about 10 ounces), trimmed

rice vinegar

sesame oil (optional)

rice (optional)

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.

Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.

While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.

Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

This simple, fragrant soup is delicious as thick vegetable soup, not puréed. It becomes a different soup altogether when you purée it, and I like both versions equally.

Leek, Turnip and Rice Soup

extra virgin olive oil

vegetable stock, chicken stock

rice, preferably arborio

pepper

Parmesan

Garlic croutons for serving (optional)

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks. Cook, stirring often, until leeks are beginning to soften, about 3 minutes. Add the turnips and continue to cook, stirring often, until the turnips are translucent and the leeks thoroughly tender, about 5 minutes. Stir in the garlic and cook, stirring for about 30 seconds, until fragrant. Add the stock or water, salt, bay leaf and rice. Bring to a boil, reduce the heat to low, cover and simmer 30 minutes. Taste and adjust seasonings. If serving as is, add pepper, stir in the parsley and serve, over croutons if desired, passing Parmesan at the table for sprinkling.

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you’ll get the best color here, but any chard variety (red, Swiss, yellow) will work well.

You can find more Moroccan-inspired dishes <a href="http://cooking.nytimes.com/68861692/971574-18-recipes-with-moroccan-flavors">here</a>.

Moroccan Chickpeas With Chard

Spanish onions, chopped

jalapeño pepper, seeded if desired, chopped

ginger root

turmeric

sweet paprika

cumin

black pepper

fennel bulb, diced (save fronds for garnish)

chickpeas,

apricots

lemon,

cilantro,

Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.

Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).

Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.

Chickpea Stew With Moroccan Spices

Warm up with this hearty chicken and vegetable soup.

Hearty chicken and vegetable soup

leek, halved, washed, thinly sliced

garlic cloves, crushed

carrot, peeled, diced

celery,

zucchini,

swede peeled,

dry soup mix, rinsed (see note)

Massel chicken style liquid stock

1kg skinless chicken lovely legs

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=VsZDM3ODE62BU22bKqYDnugacgXkOcAF&=domain=taste

VsZDM3ODE62BU22bKqYDnugacgXkOcAF

This is a basic vegetable spring roll, vibrant with herbs and tangy because the vegetables and noodles are tossed with rice vinegar before being enclosed in the wrapper. You can vary the herbs. I’ve even used arugula from my garden, which is delicious

Top 36 turnip recipes from across the web

The most viewed turnip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 36 turnip recipes from across the web

The most viewed turnip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Fall Vegetable Pot Pie ...

Turnip Gratin

Shaved Root Vegetable Salad recipe ...

North African Bean Stew With Barley...

Roasted Turnips and Winter Squash W...

Spiced Lamb Shanks With Orange and ...

Winter Vegetable Soup With Turnips,...

Consomme

Sheet-Pan Gochujang Chicken and Roa...

Leek, Turnip and Rice Soup

Moroccan Chickpeas With Chard

Hearty chicken and vegetable soup

Spring Rolls With Carrots, Turnips,...

Beef Barley Soup With Lemon

Summer Vegetables in Spiced Yogurt ...

Aioli With Roasted Vegetables

Jamie Oliver's Super Food Family Cl...

Braised Fresh Black-Eyed Peas With ...

Nuoc cham (North Vietnamese dipping...

Pot-roast chicken

Low Carb Turnip Fries

Brothy Pasta With Miso-Butter Turni...

Rumbledethumps

Moroccan Fava Bean and Vegetable So...

Soul Food Turnip Greens

Ice Water Salad

Quick and Easy Potlikker Soup

Roast vegetable megamix

Keto Potato Salad Recipe

Roasted root vegetables with fennel...

Mince and tatties

Traditional Scottish Clapshot

Pickled mussels and octopus with XO...

Best Cornish Pasties Recipe

No-Fuss Pasties recipe

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The most viewed turnip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine