Healthy Turnip Recipes

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.

In this recipe, the humble turnip is transformed into a rich turnip soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

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

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.

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.

Hakurei (aka salad) turnips are small, sweet and tender, but you could substitute small purple-top or white turnips. If you use one of those varieties, peel and thinly slice them.

In this healthy chicken stew recipe, we save prep time by using pre-sliced mushrooms and pre-chopped kale (found near packaged fresh greens). If you don't like turnips, potatoes are an easy substitution.

This sweet potato and turnip mash is fragrant with fresh sage.

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

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.

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.