DIRECTIONS

1. Heat oil in medium sized sauce pan or pot.
2. Saute garlic and onions until soft then add cubed turnip and stir.
3. Add lentils and curry powder and salt to coat.
4. Add water or broth and cook 30-40 minutes until lentils are soft.
5. Add tomato paste and cook another 5-10 minutes.
6. Stir in coconut milk and lemon juice. Add salt to taste.

DIRECTIONS

1. In large pot, place steamer filled with potatoes and turnips. Add 2 cups water, cover and bring to boil. Steam until tender, about 15 minutes.
2. Meanwhile, in small skillet, sauté onion and parsley over medium heat in oil for 5 minutes.
3. In large bowl, place tender potatoes and turnips and mash with large fork. Stir in onion, parsley and oil from pan. Season mixture to taste with salt and pepper.
4. Lightly coat baking dish with oil spray and add potato mixture, pressing down evenly.
5. Top with cheese and broil for 2-3 minutes or until cheese is bubbly and lightly browned.

Credit: American Institute for Cancer Research (AICR).

DIRECTIONS

1. In a skillet, melt butter, add onion, and stir-fry until a delicate brown.
2. Add mashed turnip, salt, sugar, pepper, and cayenne. Mix well.
3. Beat egg yolks and add to mixture.
4. Fold in stiffly beaten egg whites.
5. Put in a greased casserole dish and bake in a hot oven at 400F/200C for 20 to 25 minutes.

Credit: Produce for Better Health Foundation.

DIRECTIONS

1. Peel and dice the turnips and parsnips.
2. Add veggies and salt to a large sauce pan and cover them with cold water.
3. Boil over medium heat for about 10 minutes, until veggies are quite soft. Vegetables are done when you can easily insert the tip of a knife into the cubes.
4. Drain the veggies and put them back into the saucepan.
5. Add the butter and thyme.
6. Using a potato masher, mash all ingredients together.
7. Season with salt and pepper to taste. Serve warm.

Credit: Fruits & Veggies-More Matters®

DIRECTIONS

1. Peel the turnips and cut into even 1″ cubes. Heat 1 tablespoon of butter in a sauté pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4″. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.

Credit: The Culinary Institute of America

DIRECTIONS

1. In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water.
2. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

DIRECTIONS

1. Add the 3/4 cup vegetable oil and flour to a medium saucepan with a heavy bottom. Stir together to form a roux and place over medium heat. Cook, stirring frequently, until it changes to the color of peanut butter, about 20 minutes. Watch it carefully, as it can burn.
2. While the roux is cooking, place a large saucepan over medium heat. Add 1 tablespoon of the vegetable oil followed by the andouille sausage. Cooked until browned, then transfer to a large plate.
3. Season the chicken with salt and pepper. Increase the heat on the large saucepan to medium-high. Add the chicken and cook until browned. Transfer to the plate with the sausage.
4. Add the onion, leek, carrot, turnip, parsnip, bell pepper, celery, garlic, Cajun seasoning, and tomato paste to the pan the chicken was cooked in. Season the veggies with salt and pepper, then cook for 3 minutes. Remove from the heat and set aside until the roux is finished cooking.
5. After the rough is finished cooking, add it to the vegetable mixture. While stirring constantly, slowly pour in the broth. Add the bay leaf and simmer over medium heat until the vegetables are tender.
6. Add the chicken and sausage and cook for 5 minutes more. Ladle into bowls, garnish with chopped parsley, and serve with white rice.

DIRECTIONS

1. Place a large saucepan over medium-high heat. Season the short ribs with salt and pepper. Add the short ribs to the hot pan and cook until browned on both sides. Set the short ribs aside on a plate.
2. Stir the flour into the pan that the short ribs were cooked in followed by the tomato paste, onion, celery, and roughly chopped carrot. Cook for 3 minutes, then slowly add the wine while stirring constantly.
3. Cook until the wine boils, then add the broth, garlic cloves, bay leaf, and thyme. Season with salt and pepper, add the short ribs, cover, reduce to a simmer, and cook until the short ribs are tender, about 3 hours.
4. Transfer the short ribs to a cutting board. Remove the meat from the bones, trim as desired, and dice into 1-inch chunks. Strain the cooking liquid and return to a clean, large saucepan.
5. Add the sliced carrot parsnip, turnip, and leek to the strained cooking liquid and simmer over medium-low heat until the vegetables are tender, about 20 minutes.
6. Add the diced short rib meat back to the stew. Season with salt and pepper, as needed. Ladle the stew into bowls, garnish with parsley and dill, then serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.

DIRECTIONS

1. Place the flour in a shallow dish such as a pie plate and season with salt and pepper. Season the beef with salt and pepper, then dredge in the flour, shaking to remove the excess.
2. Place a large stock pot over medium-high heat. Add the 1 1/2 tablespoons oil followed by half of the beef. Cook the beef, browning on all sides, about 10 minutes in total. Transfer the beef to a plate and repeat with the remaining 1 1/2 tablespoons of oil and the other half of the beef. Transfer the remaining beef to the plate with the rest.
3. Add the turnip, celery, carrot, potato, parsnip, garlic, and tomato paste to the pan and cook, stirring frequently for 3 minutes. Pour in the broth, then stir in the cornstarch-water mixture. Season the broth with salt and pepper. Increase the heat to high and bring to a boil, then reduce to low and simmer until the beef becomes tender, stirring occasionally, about 40 minutes.
4. Ladle into bowls, sprinkle with parsley, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
2. Bring the soup to a boil over high heat, then reduce the heat to low.
3. Simmer until the carrots become tender, about 15 minutes.
4. Add the turnip greens and reserved bacon, then cook for 5 minutes more.
5. Ladle the soup into bowls, sprinkle with Parmesan, and serve.

DIRECTIONS

1. Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste.
2. Cook, stirring frequently, for 2 minutes more.
3. Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes.
4. Stir in the lemon juice and ladle into bowls.
5. Top with fresh basil, then serve.