Healthy Turnip Recipes

This beautiful slow-cooker chicken dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties. To reduce prep time, cut the vegetables the night before; refrigerate. Place in the slow cooker with the browned chicken the next day.

Replacing some of the potatoes with turnips gives this mash a slightly sweet flavor that pairs well with sharp Parmesan. You can also substitute goat cheese, blue cheese, or Cheddar.

In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you're in the mood for meat or want to go vegetarian with grilled tofu or a bean dish.

In this healthy root vegetable recipe, we take the flavor of salt-and-vinegar chips and apply them to turnips. We found that simmering the turnips with vinegar before roasting infuses the flavor throughout. Try this technique with other root vegetables and potatoes too.

Saucy tinga is most often made with chicken, but we opted for pork shoulder, which becomes meltingly tender in the slow cooker. Either way, it features a smoky chipotle-laced tomato sauce and a crispy chorizo topping. Serve with Greek yogurt or sour cream, if desired.

Thick-cut bacon and a honey-ginger glaze transform turnips into a sweet, satisfying side.

Using a pressure cooker is a great way to slash time from dishes that typically take hours. The beef in this rich and flavorful stew is melt-in-your-mouth tender in only 30 minutes.

Turnips lend an earthy flavor and a texture that is similar to potatoes--but with fewer carbs--to this rich and flavorful beef stew.

A mixture of boiled root vegetables--turnips, carrots, parsnips and onion--are cooked until tender and mashed just like potatoes. This tasty side dish is a healthy and beautiful addition to any meal.

Potatoes, turnips, and sweet potatoes add a touch of sweetness to traditional beef soup in this low-calorie recipe.

Rich in vitamin C, these mashed turnips are flavored with reduced-fat cream cheese and chives. A perfect side dish for any meal.

Raw beets and turnips, you ask? Oh, yes! They're quite delicious and crunchy as long as you use small ones and slice them thin. An inexpensive mandoline makes this a quick and easy salad. Use the leftover vinaigrette to dress up simple grilled chicken, steak or shrimp.

Instead of using just potatoes in this casserole, we've cut the carbs by using a trio of potato, turnip, and sweet potato slices.

Smoky paprika yogurt and an herb and preserved-lemon salsa verde add pops of flavor to this healthy slow-cooker recipe. If you have extra time, brown the lamb and onions, in batches, before adding them to the slow cooker for increased depth of flavor.

If you find turnips with their greens still attached at your farmers' market, snatch them up for this healthy vegetable recipe. Otherwise, spinach makes a good sub for the turnip greens.

The spice blend in this healthy beef stew recipe--cinnamon, allspice and cloves--may conjure images of apple pie, but the combo is a great fit in savory applications too. Serve over creamy polenta or buttered whole-wheat egg noodles.

The turnip often gets a bad rap as boring, common or bland, but Chef Steven Satterfield is always looking for new ways to make this underappreciated vegetable shine. In this healthy turnip recipe, they're roasted with bright-flavored orange and lemon juice and rich, nutty miso, both of which balance the earthy taste of turnips.

Larger turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar fixes that in this healthy vegetable recipe, but if you have small, young turnips, you can omit the sugar. This recipe makes about 1 cup of arugula pesto; use the extra as a spread on sandwiches or to dress up any roasted vegetable, pasta dish or soup.

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant--a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. Serve with sautéed spinach and a glass of red wine.