18 Easy Ways to Cook With Turnips

Fruity and just slightly spicy, Aleppo pepper teams up with grapefruit juice in a knockout vinaigrette, providing the perfect balance for the raw turnips. Turnips are high in vitamin C and have a good amount of fiber, to boot.

This makes a great main dish with the addition of stir-fried beef, chicken, or tofu—or leave out the bacon and make it fully vegetarian.

Roasting the turnips softens their peppery bite, resulting in a caramelized flavor that goes perfectly with smoked paprika. Pair with roasted pork tenderloin and a salad to make an easy, company-worthy dinner.

Sage and browned butter is a classic pairing that enhances roasted turnips (which look like white, oversized radishes). Toss with the butter mixture as soon as the turnips are done.

Winter white turnips peak from October through February. Like the tender baby turnips of late spring and summer, the smallest bulbs of this root vegetable yield delicate, sweet flavor. (Large turnips can be tough and woody.) Turnips are great candidates for a variety of cooking methods: roasting, braising, sautéing, and steaming. You can also thinly shave or julienne them to use raw in salads. Try this recipe to incorporate both bulb and greens in one dish.

Clear a place of honor on your table for this creamy and exceptionally comforting casserole.

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

Look for baby turnips with the greens on them for an elegant look that will wow. Trim greens to about 1/2 inch from the top of the bulb; then slice turnips vertically.

It's turnip time! Take advantage of peak season, and serve up this delicious app.

This comforting, winter dish makes use of delicious pomegranate in two ways: The juice goes into the sauce and the arils, or seeds, go atop the chicken for an elegant touch. One taste, and you know exactly what season it is. The roasted chicken, earthy rice, and peppery turnips are classic comforts, but it's the fruity pomegranate sauce that makes the dish sing. Family friendly and crazy easy to make, this is a chicken dinner you're going to want to add to your weekly rotation.

Pair this quick side with roast pork or chicken.

With a warming broth, creamy potatoes, and the lemony flavor of thyme, this pot roast is a cozy and comforting meal during the holiday season.

Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich.

Replacing familiar potatoes with wintry turnip and parsnip gives this gratin a slight sweetness that's deliciously different. The mild flavor of the veggies screams for a strong, pungent cheese; substitute an aged cheddar, blue cheese like Stilton, or Monterey Jack.

Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later. Use a dark beer that's not too strong; stout will overpower the other ingredients.

Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.

Using a hand masher on the potatoes turns out a rustic mash with small, telltale "I'm homemade" lumps.

This soup is warming and comforting and works great as an appetizer to a large meal or as a main course with a winter salad and French bread.