turnip recipes

Smothered Greens

olive oil

onion

garlic

apple cider vinegar

Salt and pepper

Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm.

Very simple and delicious! Also, it only took about 10 minutes after I had wilted the greens, so it was pretty quick.

This recipe was excellent.  I used rainbow chard and since I did not have an onion, I used a shallot.  I sprinkled a little feta on top and it made it a little creamy.  Yum!

This recipe can be used with ANY kind of greens, including spinach, and it doesn't matter how many kinds you use at once. It is so convenient for your beet tops, turnip tops, or any greens you have left over from other recipes or simply have on hand from your garden. I like to use a whole onion and a whole bulb of garlic cloves. I usually keep the dish on hand for several days and use it in various ways. A favorite is to put it inside omelets.

Chicken Noodle Soup

onion,

garlic cloves,

carrots,

celery ribs,

thyme

bay leaf

chicken

egg noodles

salt and black pepper

flat-leaf parsley, finely chopped

celery stalks, cut in large chunks

white onions, quartered

garlic,

turnip, halved

bay leaves

black peppercorns

How to Make Chicken Noodle Soup From Scratch | Chicken Noodle Soup

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Really good!  I used cooked chicken and it cut down the time. 

My family loves this recipe and I’ve made it many times. As others have written, you may want to season to your particular taste after you’ve made it once and know what the base recipe is. I add salt (1-2 tbsp) to the stock after it’s done cooking and I’ve removed all the cooked base veggies, and have also tried seasonings like smoked paprika and seasoned salt. All versions have turned out great - like all recipes, it just takes some experimentation to get the flavor how your taste buds like it. The base stock is very good as is, so you won’t be disappointed. 

Amazing, love this recipe.  The only thing it's missing is salt. 

This is a great starter recipe. I use Reames noodles instead of egg noodles for a more homemade taste. I also put in a couple tablespoons of chicken soup base (I like Better than Bouillon) to give it a richer flavor. 

I had used this recipe before several times without doing the homemade chicken stock, and I already loved it.  Today, I picked up a turnip &amp; fresh thyme with my chicken at the grocery store, and I am SO happy I put in the effort to make my own stock, yum!  I LOVE homemade chicken noodle soup (reminds me of my mom) when I get sick, and this is perfect!  2 of my sons &amp; I woke up with sore throat, so I am so glad I found this recipe again for this comfort meal!  With some warm bread &amp; butter, it is perfect for a cold evening, to give a sick friend, or bring comfort to a sick kid.  I plan to freeze leftovers &amp; save for those occasions! Thamks!

https://www.foodnetwork.com/videos/classic-chicken-noodle-soup-5563329

Tyler shows a college student how to make this classic, comforting soup.

Classic Chicken Noodle Soup

Corned Beef and Cabbage

salt

brown sugar

coriander

mustard seeds

allspice

marjoram

thyme leaves

(2 1/2 brisket

onion, halved

celery

cabbage

Herbed Root Vegetables, recipe follows

unsalted butter

potatoes,

baby carrots,

baby turnips,

baby parsnips,

unsalted butter, softened

herbs

Combine all the brine ingredients, except the brisket, in a large non-reactive bowl. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. Weight the brisket down with a small plate so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.

Heat a large pot or Dutch oven over medium-high heat and add the olive oil. Add the onion, carrots, celery, garlic, marjoram, and bay leaves and cook until starting to soften, about 10 minutes. Remove the meat from the brine and rinse it well. Set the meat on top of the vegetables and add water to just cover the meat. Bring to a boil skimming any foam that surfaces. Reduce the heat to a simmer, place the lid on the pot, and cook for 15 minutes. Add the cabbage pieces, cover, and put it into the oven; cook for 3 hours.

Remove the meat, cover it with foil, and let it rest for 20 minutes. Cut the fat off the corned beef, slice the meat against the grain, and serve it in shallow bowls with the cabbage wedges, some cooking liquid, and the Herbed Root Vegetables.

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Easy recipe to follow.  Easy dinner to make and very tasty!

https://www.cookingchanneltv.com/videos/corned-beef-and-cabbage-0296256

This rustic meal starts with an easy homemade pickling spice blend.

Tasty keto breakfast potatoes made with grated turnip.&nbsp;

Turnip Hash Browns

turnip (grated)

spring onions (chopped)

black pepper

Peel and grate the turnips

Place the turnip, spring onions, egg, thyme.  Mix well and season with the salt and pepper

Mix the ingredients together in a bowl and blend well.

Heat the olive oil in a frying pan on a medium heat

Spoon a large tablespoon of the turnip mixture into the frying pan and press into a circular shape.&nbsp;

Cook gently until golden brown on one side.  Flip and continue to cook until firm.

Eat and enjoy!

Chicken Broth Braised Turnips as seen on Valerie's Home Cooking Why Did the Chicken Cross the Road? episode, season 8.

Chicken Broth-Braised Turnips

turnips,

chicken stock (preferably homemade)

sugar

tarragon,

Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.

Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.

Turnip on it's own can be rather bland, but when prepared in this fashion with tarragon, it brings it to a whole new level.  I followed the recipe pretty much but used "better than bullion", generously, rather than chicken stock. and I did not remove the turnip with a slotted spoon.  When the turnip was almost done, I continued to cook until the liquid was reduced.  I added more butter, lots of tarragon (dried) and course black pepper.  Then I added some full cream.  So, the dish literally has a broth, or a thin sauce.  It was amazing.  I am going to serve this as a side dish with roasted lamb, and French green beans.  This dish is restaurant quality if you present it right.  

I'm going to start this off by saying this is the first time I've ever had a turnip, however, I saw this recipe on the show and thought it looked good. Yet what I ended up with was a bland side dish. I made it exactly as written and was disappointed. This needed some more flavor, whether that be seasoning or a different cooking technique. It wasn't horrible it was just bland. I'm giving it a 2-star rating just because this is my first time eating a turnip so I'm not completely sure what an amazing turnip is supposed to taste like. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/5/53/538/5385/5385856

Valerie shows how to make Homemade Chicken Stock before using it to braise turnips.

Chicken Stock and Turnips

Food Stylist: Jamie Kimm 
Prop Stylist: Marina Malchin



Herbed Leg of Lamb With Roasted Turnips

salt and pepper

lemons

baby turnips

scallions

parsley

dill

plum tomatoes,

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

The dill and lemon are delicious with this leg of lamb. I did not have fresh so I converted the parsley and dill to dry (1/3 icup each) and then dry onion powder, a little fresh onion garlic and celery in the food processor. Happy Easter to us! Yum

We made yesterday for Easter.  Delicious! We doubled the garlic and added a some olive oil to the herb mixture.  The tomatoes and turnips were really great - don't skip them.

The worst...full cooking time and its still raw.  Not pink...not rare ...RAW.  Checked my oven temps and used  an internal standing thermometer.  Not enough cooking time.  Best bet is to use a probe and listen for that rather than trust this recipe's timing..  Better luck next time at a better recipe than this, folks.<br />

I made this dish for Easter this year and it was delicious!  We had purchased a 6 pound lamb and it took twice as long as it says in the recipe.  I suggest cooking the lamb for 11/2 hours before checking the temp.  And more garlic!!  Enjoy~

This was delicious but I would definitely double the garlic.

Loved that tasty lamb I have never had lamb turn out so tender or taste so good its a darn great recipe!

I wanted to make something different for Easter, never made a lamb before. And this was the perfect recipe, it was Amazing. I use Turnips greens only and Wow!! 

Lamb Stew

yellow onions

turnips

carrots

fennel

cooking oil, divided

chicken stock

orange juice

apple cider

coriander seeds

fennel seeds

star anise

cumin seeds

orange zest

leg of lamb

dry white wine

minced,

Cut the onions and turnips into quarters. Toss the onions, and turnips, carrots, and fennel lightly in oil and place them on baking sheets. Roast the vegetables for 30 minutes, stirring every 10 minutes. When vegetables are a dark caramel color, remove them from the oven. Reserve 1 onion, 1 carrot, 1 turnip, and the stalk of fennel; set aside. Put the remainder of the vegetables in a large pot with the chicken stock, garlic, orange juice, apple cider, coriander seeds, fennel seeds, star anise, cumin seeds, orange zest, salt and pepper. Cook the broth over high heat until reduced by about half.

While the broth is simmering, remove the skin and excess fat from the leg of lamb and cut the meat into 1-inch cubes. Put the cubes on a wire rack to drain or on a clean towel to soak up excess moisture. Add some of the cooking oil to a large heavy skillet and heat over high heat. When the oil is hot, carefully add the diced lamb. Cook the lamb, in batches as necessary, for 3 minutes on each side, or until browned. Transfer the lamb to a roasting pan. Add the wine to the skillet that the lamb was cooked in and cook, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the wine until reduced by about half and the solids have come up off the pan. Pour the reduced wine over the lamb.

Reduce the oven temperature to 325 degrees F. Strain the broth and discard the solids. Pour the broth over the lamb in the roasting pan. Cover the pan with a lid or parchment paper and braise until the lamb is tender, about 1 1/2 hours.

Once the lamb is tender, remove it from the oven and add the reserved roasted vegetables to the pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Add salt, pepper, and fresh herbs, to taste. Serve the stew with rustic bread on the side.

Top 7 turnip recipes recipes from across the web

The most viewed turnip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smothered Greens

Chicken Noodle Soup

Corned Beef and Cabbage

Turnip Hash Browns

Chicken Broth-Braised Turnips

Herbed Leg of Lamb With Roasted Tur...

Lamb Stew

Top 7 turnip recipes recipes from across the web

The most viewed turnip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smothered Greens

Chicken Noodle Soup

Corned Beef and Cabbage

Turnip Hash Browns

Chicken Broth-Braised Turnips

Herbed Leg of Lamb With Roasted Tur...

Lamb Stew

The most viewed turnip recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine