16 turnip green recipes

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Korean dongchimi made with turnip, scallion, ginger, and garlic in a light salt brine. A refreshing, mild water kimchi that ferments at room temperature and keeps for a week in the fridge.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Rack of lamb primeurs roasted over its own bones with thyme, then sauced with a deglazed pan jus and plated with spring baby vegetables. Classic French bistro dinner-party centerpiece.

Black beans and hearty root vegetables, parsnips, turnips, carrots and potatoes, deliver layers of fall flavor in this vegetarian stew recipe. Earthy mushrooms combined with low and slow cooking in the oven coax every drop of pure, rich goodness

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Bone broth caribou soup loaded with potatoes, carrots, parsnips, turnip, and cabbage, seasoned with juniper berries and white wine. Even better the next day.

French country soup with beef shank, cabbage, turnips, rutabaga, green beans, and elbow macaroni in a tomato broth seasoned with cloves. A hearty pot-au-feu style meal that simmers for hours.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Love Korean food since I was in the university, kimchee is definitely one of my favorites, and any time go to a Korean restaurant, kimchee is one of the side dishes I must order, no question. Finally, the first time I made my own kimchee, and it turned out as good as the ones I had at any restaurant, here the recipe is!

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.