12 Best Rated
Dishes with Turnip

Nộm is a traditional salad. It's made with a combination of fresh, grated vegetables such as cabbage and turnip, along with papaya, green mango, banana flowers, cucumber slices, and sometimes even shredded boiled pork. Other common ingredients include hot chili peppers, roasted ground nuts, and grated carrots to make the salad more visually attractive and colorful. Nộm is the name in the North, while in Southern Vietnam, the salad is known as gỏi. The salads are usually dressed with nước chấm, and they're often served with prawn crackers on the side.Expand

Kraška jota is a traditional thick soup or stew originating from the Karst area. It's usually made with a combination of sauerkraut, sour turnip, pork ribs, beans, pork sausages, potatoes, stock, onions, garlic, olive oil, paprika, black pepper, salt, thyme, and marjoram. The garlic and onions are sautéed in oil, and the sausage, stock, potatoes, and herbs are then added to the pot. After a few minutes of cooking, sauerkraut and sour turnip are added to the mix, followed by the beans, salt, pepper, and paprika. Once done, this hearty dish is served warm in deep bowls. It's recommended to serve the stew with a piece of fresh bread on the side.Expand

Another traditional accompaniment for the famous Scottish haggis, the Orcadian clapshot or clapshaw is basically a more elaborate version of neeps and tatties: a dish of mashed potatoes and yellow turnip, typically mixed with milk, some butter or dripping, and chives, while some recipes even include onions. As a side dish, clapshot is also often served with oatcakes, mince, sausages, and a number of other meat dishes, although it can also be enjoyed on its own.Expand

Hamisgulyás is a traditional goulash that doesn’t contain any meat, which is why it’s also called mock guylás. Apart from meat, this version contains all the usual ingredients: carrots, turnips, potatoes, onions, and garlic. This flavorful combination of vegetables is spiced with salt, red pepper, and chopped parsley. Hamisgulyás can be served with homemade dumplings, crusty bread, or a dollop of sour cream.Expand

Stamppot, meaning mashed pot, is a traditional dish made from mashed potatoes and one or several selected vegetables such as kale, spinach, endive, turnip, or sauerkraut. If the potatoes are mashed together with onions and carrots, the dish is then called hutspot. In addition to stamppot, bacon can be used as an accompaniment, but it is usually served with a smoked sausage or cooked meat on the side. The most popular variety of stamppot is known as stamppot boerenkool, consisting of potatoes mashed with kale. It is a dish that is commonly served in restaurants and on street fairs, providing a bit of comfort in those cold, foggy, and grey winter days. The kale variety is ideal for winter time, as the kale leaves are best when frosted, and the cold tenderizes the leaves and improves the flavor. However, the dish can also be made at home. The vegetables are cut and boiled in a pot, and when they are cooked, the water is drained and the vegetables are mashed together with butter, salt, pepper, and parsley in order to accentuate the flavors.Expand

Originally a humble peasant dish, this French stew is made with fresh turnips and lamb or mutton. There are two theories regarding the origin of navarin. One says it was created to mark to the victory of the French navy over the Egyptians and Turks at Navarino Bay in 1827, while the other claims the name of the dish comes from the turnip, or navet in French. In the past, navarin was undoubtedly prepared with the cheapest cuts of mutton from old sheep that had been kept for their wool, so a long cooking time was required to make the meat tender and delicious. Today, navarin is a French classic that makes the best out of a cheap cut of meat and turns it into something unique and special.Expand

This hearty porridge is traditionally prepared with a combination of sour turnip, millet, and pork bones that have some meat and fat on them such as pork head, skin, or neck cuts. The dish is usually seasoned with zaseka - a preserve or a pâté made from cooked bacon, various spices, and local pumpkin seed oil. This once frugal dish was traditionally prepared during the annual pig slaughter, but nowadays it is one of the best representatives of traditional Prekmurje cuisine. It can be enjoyed as a main course or as an accompaniment to meat and potatoes.Expand

Shalgham challaw is a traditional stew originating from Afghanistan. It's usually made with a combination of lamb shoulder (bone-in), turnips, oil, onions, chili powder, ginger, salt, and brown sugar. The lamb pieces and onions are sautéed in oil, covered with salted water, and cooked in a pressure cooker in order to soften the lamb. The turnips, chili powder, ginger, sugar, and water are added to the meat and cooked until the meat and turnips are fully cooked and tender, but not falling apart. Finally, the stew is served over steaming hot challaw (plain rice).Expand

Rape strascinate is a traditional vegetable dish originating from Abruzzo. The dish is made with a combination of turnips, olive oil, garlic, chili peppers, and salt. The garlic, salt, and chili peppers are sautéed in olive oil, then mixed with the turnips that have been washed but not dried and cut into quarters. The mixture is stirred so that the turnips are fully coated with the olive oil, and the dish is then cooked over low heat until everything is tender. Rape strascinate are especially popular in the winter after the frosts.Expand

Nabos a la sidra is a traditional dish originating from Spain. The dish is usually made with a combination of turnips, cider, butter, chicken stock, parsley, bay leaves, garlic, salt, and pepper. The turnips are cooked in salted water and drained before they’re cooked in melted butter over low heat. The cider is heated in a pan until it’s reduced by half and it’s then added to the pan with the turnips. Chicken stock, parsley, bay leaves, and garlic are added to the mixture, seasoned with salt and pepper, and the dish is then simmered over low heat for about half an hour. Nabos a la sidra is served immediately, and it’s often garnished with chopped parsley.Expand