- 1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
- 3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
- Thinly sliced sweet onion (such as Vidalia or Maui; optional)
Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.
Collard greens are a staple of Southern cuisine, often prepared by simmering slowly with pork jowl bacon to achieve a rich, smoky flavor. Derived from the jowls or cheeks of a pig, pork jowl bacon is similar in flavor to streaky bacon but is extremely fatty and possesses a silky smooth texture that melts in your mouth. Serve these fantastic pork and greens with fried chicken and corn bread for a complete and comforting Southern meal.
- Japanese Turnips With Miso
The small, round, mild white turnips known colloquially as Japanese turnips .
Smoked pork shoulder usually isn't available at supermarkets, so you will .
Turnips are appreciated in Algeria not only for their faithful ubiquity but .
Crunchy, salty, and fried. Who knew turnips could taste this good? These ca .
You don't often see turnips served raw, but they're crisp, sweet, and surpr .
Pan-roasting gives these paper-thin slices of turnipa study in richne .
Reminiscing about the sweet and slightly spicy turnips that she would dig u .
Mashed Potatoes And Turnips With Roasted Pear Pur& .
Mashed Potato And Turnip Gratin
Glazed Turnips With Scallions And Parsley
Serve this with roast lamb or chicken. Market tip: Let the greens (if atta .
Active time: 35 min Start to finish: 35 min
How do you spot a Yankee at Mrs. Wilkes'? He motions toward the turnip gree .
This gratin is particularly welcomed on the holiday table by those who love .
Creamy Turnip Soup With Carrot Julienne
This recipe was created to accompany Crown Roast of Lamb .
At Leon's 'World's Finest' In & Out B-B-Q House on Galveston Island, they s .
Turnip plants were brought to America by early French and English settlers.
The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, .
Pickled Carrots, Turnips, And Peppers
Roasted Chicken With Carrots, Turnips, And Zucchin .
This recipe can be prepared in 45 minutes or less.
The following tsimmes with beets, turnips, carrots, and meat came from Viln .
'I love green vegetables and always make an effort to do something special .
Soul Food Turnip Greens
Turnip greens, spinach, and kale have been in heavy rotation in my house these days! Not because they are in abundance everywhere this time of year but because I am trying to treat my anemia with food.
A few weeks ago, I learned that I had low-iron anemia. And honey, let me tell you first hand, iron affects EVERYTHING.
I’ll get into all that in a minute but, first, let’s talk about these soul food turnip greens! I decided to use a variety of iron-rich foods to bring my iron to a healthy level before trying supplements, and boy is it working!
The first thing I made were these soul food turnip greens and nearly ate the whole pot!! Greens are on sale, so I’ve been racking up. I’m usually a collard greens kind of girl. However, turnip greens have so many vitamins and minerals, including vitamin C! Vitamin C helps your body absorb more iron from the foods you eat. Yep give me all the greens!
How To Cook Turnip Greens (Soul Food Style)
I’m sure cooking turnip greens in plain water is the healthiest way. Boooo, hiss. Not happening. The ONLY way I can tolerate any kind of cooked greens is when it’s done soul food style! These soul food turnip greens are first washed and scrubbed several times (a must) and then cut into pieces. I like to purchase the precut and washed bags if they are on sale. Although you’ll still need to wash them. Finally, they are simmered in savory chicken broth with onions, garlic, red pepper, smoked turkey, red pepper flakes, liquid smoke and a splash of hot sauce. See where I’m going here? Just flavor on flavor on flavor! Nothing but soul!
Once you taste these soul food turnip greens, you’ll see how it was possible for me to nearly finish the whole thing! They are so good!
How do you get the bitterness out of turnip greens?
Turnip greens have a bitter bite that is just the nature of the plant. Once it’s toned down a bit it’s quite delicious! I use to think I didn’t like turnip greens but it was only because steps weren’t made to lessen the bitter taste. There are several ways to lessen the bitterness of turnip greens *Note* Turnips greens that are picked when they are young and small will have a much better flavor and are very tender.
1. Cook the turnips greens in plain water first, pour off the water and then proceed with the recipe.
2. Add sugar (not my faovrite method)
3. Cook the turnip in a savory salty broth.
4. Add baking soda.
Method #3 and #4 are my go-to’s! Cooking turnip greens in salty, smokey, spicy chicken broth is the bees knees and really flavor those tunip greens to pure perfect! Salt is one of my favorite ways to cut the bitterness in tunip greens. I then add about 1/2 teaspoon baking soda to the broth and simmer for the last 20 minutes. Works like a charm!
If you’re vegan, use a good vegetable broth like Better Than Bouillon and a bit of smoked salt for fantastic flavor. Also try this recipe for vegan collard greens!
Sometimes turnips greens will have a strong bite if they aren’t cooked long enough. I like to REALLY cook (overcook) my greens. I guess it’s a southern thing but I’m not into my greens having a firm texture at all.
Besides eating these soul food turnip greens to help boost my iron-absorbtion, I also added other healing, iron-rich foods to my diet. My cousin, “Dr. Mechelle,” as I call her, recommended several iron fluorine teas like Elderberry, blue vervain, dandelion root, and sarsaparilla tea. I also added key lime water and grass-fed beef. I’ll create a different post about the foods that I used once I get my iron rechecked in a few months.
It’s definitely working, though! My goodness, can I tell a night and day difference! ALL of the low-iron symptoms that I’ve had for over 6 years (heart palpitations, ice cravings, extremely brittle nails, fatigue, dry hair, occasional dizziness, brain fog) have gone away completely. Not lessened but gone, gone.
I’m feeling like a new person these days and it’s crazy how I didn’t even realize how worn down I was.
Thank God for Dr. Google and people sharing their personal stories because even a hospital stay for heart palpitations with lots of tests missed this. Apparently, an iron test isn’t standard in bloodwork, which is crazy to me. I ended up having to go through my holistic doctor to get one.
Hopefully, this post will help someone else out there! If not, you just stumbled on probably the best recipe for soul food turnip greens!
Turnip Greens Cooked in Rich Pork Stock - Recipes
If cooking before the first frost, add a sprinkle of sugar to cut the bitterness.
I don't throw away the rib. I just cut down to the tuff part, I cook rib & all. will try ur way never heard of it gonna give it a try.
well i like the callard ,mustard,and kale greens mixed together w/turnips and smoked pork meat and salt and pepper
Me too, even all with kale and atvthe verybendbo throw in some spinach. U use green onions.
Just cooked a pot of greens last night for New Years Day, sometimes I'll use smoked neck bones, last night I used salt pork. We're doing the whole deal for New Years Day, roasted pork shoulder, collard greens (w/pepper vinegar of course), sweet potatoes, black-eye peas, deviled eggs, cornbread and sweet tea, and last but not least a caramel cake for dessert. Oh yeah. My mom grew up in North Carolina and they say the same thing about the frost and the collards, although now, she'll buy them before a frost and freeze them a few days before cooking them. She says it makes them "more tender". And let me tell you, if you cook your greens with the ribs in them? well that would be a time where you'd just eat them and under your breath say "bless her heart, she doesn't know how to cook greens. "
I agree if you cook your greens with the ribs then you sure aren't a true Southerner. This is why I'm so shocked when I order them at a famous Southern cook's restaurant and they are full of ribs!! I love greens.
Ummm I'm from Mississipi and thats not true. I pull off the steams but some people don't. Thats moreso a preference and a bit over dramatic to say that this makes someone "non southern" or they can't cook greens.
I'm thinking I need an invite to YOUR house this New Year's YUMMMM! My dad grew up in North Carolina and my mom in South Carolina. I feel like you're calling me home. I'll get there early so I can sample everything and by sample I mean devour. Just so you know.
being a soritiary sister from the south, i know EXACTLY what "bless your heart" means, althouh I use it all the time with people i love. figure that on out haha
Will these still be okay if I omit the onion? My husband doesn't like onion and refuses to eat anything with onion in it.
I used 10 ozs of greens 5 strips of turkey bacon, half an onion, and a cup and a half of water, which I slowly added over the course of an hour. Salt, too. Yummy!
This recipe looks excellent but I don't really know what "collard" greens are. They look like a type of cabbage. Am I right? If so, what type? Could I use what we refer to as "spring" greens? Or should they be the leaves of "sweetheart " cabbage? Hoping you won't mind replying. Thank you.
Nope. Collards are a type of greens that are grown durring cold weather. They are dark green, large leaved in a bunch. Also similar to mustard and turnip greens. Just look for them in the produce section especially during fall/winter.
I've always boiled mine with smoked turkey, I can't wait to try this way!
My husband doesn't like greens, especially the smell, so I cook them outside in a pressure cooker on the eye of my gas grill! Like you, I start with bacon (applewood smoked, thick cut), but I add a splash of apple cider vinegar, a can of chicken broth, a can of petite diced tomatoes, a few cloves of garlic, some red pepper flakes, salt and pepper. They take about 15 minutes after the pressure is rocking. YUMMY! And the pot liquor is drinkably good! Thank you for talking about taking out the center stem. I hate when collards or turnips are served with that stem! Happy Thanksgiving!
That sounds absolutely divine! Thank you for sharing and happy Thanksgiving to you too!
Hey there South Your Mouth! So I have a pot of your Tuscan Chicken Stew going on a dreary Sunday and the smell is making my stomach roaaaarrrr!! Now I'm looking at your recipe for collard greens since collards are my FAVORITE green AND vegetable. I was raised by South AND North Carolinians and I gotta say. never heard of greens done in a skillet. I've always done them boiling in a pot of water with vinegar, ham hock or neck bone, boil 'em down til they're dark and of course salt and pepper. LOVE 'em that way lemme just say. However. your way sounds like I need to try 'em that way. especially with the deliciousness of bacon and bacon fat. which I grew up on. Do not judge me folks. I didn't say anything about the lard! Moving on. I LOVE your site! I LOVE the way you write! It's like we're sitting down chatting with each other (which we are in my mind). Your recipes call out to me. Jaaaackie. look what I have for youuuuuu. Ahem. OK. Off to check my stew South. Have a glorious Sunday. I'm about to. Time to make the cornbread. Later gater.
Jackie, thank you! I try to write like I talk for the exact reason you said. So it'll seem like we're yacking in the kitchen. Try cooking greens like this. you'll never go back! Peace and bacon grease :)*
- Raw turnip greens are used in salads, wraps, and sandwiches.
- Steamed and sauteed turnip greens are often mixed with vegetables and meat to prepare side dishes.
- The succulent greens are often added to salt pork broth, as well as used for making soups.
- They are used for preparing a variety of pickles.
- Turnip greens and spinach are used to prepare vegetarian lasagna.
74 turnip greens and cabbage Recipes
Cabbage-Turnip Cole Slaw With Jalapeno Dressing
Cabbage-Turnip Cole Slaw With Jalapeno Dressing
Sweet-and-Sour Cabbage Soup
Sweet-and-Sour Cabbage Soup
Glorius Green Gumbo
Glorius Green Gumbo
Cravin Craisin Chicken Cabbage Salad
Cravin Craisin Chicken Cabbage Salad
Gumbo Z'herbes (Emeril Lagasse)
Gumbo Z'herbes (Emeril Lagasse)
Kale, collard, and mustard greens cooked southern style with bacon. Simmered in chicken broth, with onions, garlic, and peppers!
A few years ago I uploaded my recipe for Southern Collard Greens. Since then the recipe has been tried, and loved by so many of my viewers. Since you all loved the recipe so much I decided to come back with another southern greens recipe, but this time the greens are mixed.
I honestly love all greens, but the greens used for this recipe was kale, collards, and mustard greens. I seasoned the greens with European Style Bacon, and I must say that I absolutely loved it. I usually use bacon ends, ham hocks, or smoked pork neck bones. However, my local butcher talked me into trying the European style bacon, and I’m glad that he did. The bacon is a lot smokier than regular bacon, and it had a lot less fat. The outcome was amazing…. I think I am now in love with European style bacon y’all!
Other than using bacon to flavor my southern mixed greens I also use my usual ingredients such as chicken broth, garlic, onions, bell peppers, and red pepper flakes.
So we talked about the greens, the bacon, and even what I use to season the greens. Now let’s talk about the turnips. I used about 3-4 turnips for this huge pot of greens. Before throwing them into the pot I made sure to wash them thoroughly. After washing the turnips, I peeled them, then I cut them into small squares.
20 Delicious Ways to Use Pork Cracklins Leftover from Making Lard
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
Did you raise your own pigs this year? Or did you run to your local butcher shop to pick up pasture-raised pig fat?
If you’ve made your own lard, chances are you had little bits of crunchy fat left in the pan. Do you know how to make use of this tasty treat?
Before tossing them, let me share with you a few stunning ways you can use the crunchy pig fat also known as ‘cracklins.’
Who knows? They could become one of your new favorite treats. Here’s how you can use pork cracklins around your kitchen:
1. Cracklin Biscuits
Cracklins can sometimes be used interchangeably with bacon. You’ll notice this recipe calls for cracklins or bacon.
Why not use pork cracklins to make delicious homemade biscuits? They’d make a great breakfast or a delicious side for your dinner.
2. Bacon Bit Substitutes
Do you enjoy bacon bits on your salad? I try to eat a salad every day for lunch. Perhaps I’d be a little more excited if I knew I could add bacon bits to it.
But what if you’re out of bacon bits? You can still add delicious flavor to drab lettuce. Crush a handful of pork cracklins and toss them onto your salad. It’ll add flavor and also an added crunch.
3. Bread Crumbs
I use breadcrumbs for many things. They’re a great addition to a meatloaf. They’re also a great way to top off homemade macaroni and cheese.
You could also use bread crumbs to fry green tomatoes. Whatever you would normally use breadcrumbs with, crush some cracklins and use them in their place. It’ll be a delicious and frugal addition.
4. Add Life to Green Bean Casserole
Green bean casserole is a traditional dish at Thanksgiving, but honestly, many people avoid it because it can get boring.
Well, tell green bean casserole to stop hitting the snooze button and to wake up! Toss pork cracklins into the casserole and let it add a new flavor and crunch to a traditional and sometimes dull recipe.
5. Milk Gravy Retake
We eat a ton of gravy around my house. I know, it isn’t the healthiest, but my husband was raised on it, and we keep the tradition with our kids.
Truthfully, nothing is much easier or delicious than a quick dinner of homemade biscuits and gravy. If you’d like to add a little extra flavor to your gravy, skip the sausage and add some pork cracklins. It’ll take your milk gravy to a whole new level.
6. Cornbread Anyone?
I’ll be honest I don’t like cornbread. Gasp! I know. My husband couldn’t fathom it at first either. It’s rather boring in my opinion.
Which is why I add some sugar and cracklins to any cake of cornbread I make. It takes a boring dinner bread and transforms it into a delicious side for pintos, chili, or any soup you like.
7. It’s the Cherry on Top
Most of us like to add a cherry on top of our sundae. Don’t get concerned I’m not going to suggest you add cracklins to your ice cream unless you’re extremely brave.
However, I will suggest you add pork cracklins to the top of any meat you bake. Whether it be a pot roast, roast duck, or even a pork roast. Add some crispy, crunchy cracklins to the top before serving.
8. Brown Gravy
My husband grew up on milk gravy, but I grew up on brown gravy. I love it on my mashed potatoes or stuffing.
Well, add a little something extra to your brown gravy by tossing in a handful of crispy pork cracklins at the end. It’ll be the ingredient you didn’t realize you were missing, but once you have it, you won’t want to go back.
9. Chips and Dip
You probably already guessed, if I’m a gravy girl, I’m most likely a dip girl too. You would have assumed correctly.
However, instead of purchasing a bunch of ingredients to make a dip, why not make it entirely from scratch. You can make your own sour cream and toss some cracklins into the mix. This creates a tasty dip perfect for parties or a simple snack.
10. Pork Cracklin and Veggies
It may seem odd to mix cooked pig fat with vegetables for a delectable meal, but would you imagine it works?
The next time you’re in need of a snack, cut up crunchy vegetables into bite-sized pieces. Add some crispy cracklins to the mix, and you have a crunchy snack which is frugal and all-natural.
11. Garnish Your Plates
I’m not a snazzy chef. I like to cook homemade comfort foods for my friends and family. Not only do they taste great, but they feel like home.
But if I do decide to dress things up a bit, I don’t have to look far for the perfect garnish. You can crush cracklins up for a fine garnish or even leave them in their natural state as little crisps. Either way, they’ll dress a plate up in a tasty manner.
12. Pork on Pork
Barbecue is a regular around our home. We raise our own pigs each year and have plenty of pork to make it.
However, when I make a barbecue, I like to turn them into delicious sandwiches. A nice addition to a pulled pork barbecue sandwich is adding cracklins to it. There’s a nice flavor profile which comes with cracklins, and the crunch is nice too.
13. Cracklin Powder
Do you ever feel like your soups or salads are lacking flavor? Don’t get discouraged. Instead, get creative with what you have on hand.
Grind cracklins up in a food processor or blender. Add a few tablespoons of the powdered pork cracklins into your soups or salads for a nice addition.
14. Dress Up Your Green Beans
When I make green beans, they taste anything but ordinary. I won’t make them unless I can add some minced onion to them.
I also add beef stock or bullion to them. A splash of apple cider vinegar is a nice touch, but you can add even more flavor by tossing in some cracklins.
15. Cracklin Tacos
I love Mexican cuisine. On Friday nights, when I need a break after a long week, my husband will treat me to dinner at our local Mexican restaurant.
Why not make weeknights Mexican nights too without leaving the house? Toss pork cracklins inside a soft taco shell, add shredded cheese, fresh sour cream, and homemade pico de gallo.
16. Cracklin Grilled Cheese
My kids love grilled cheese sandwiches. They don’t get any better than sharp white cheddar cheese on fresh homemade bread.
However, you can elevate the grilled cheese in one other way. You guessed it, by adding cracklins. Toss the cracklins on the bread before grilling the sandwich, and you’ll be amazed at how delicious a traditional grilled cheese can become.
17. Cracklin Pizza
Our editor here at Morning Chores tells me I’m a total foodie. She’s quite correct because not only do I love Mexican food, grilled cheese, and anything else I can get my hands on, but I’m also a fan of homemade pizza.
If you’d like to make a pizza everyone will talk about for days after eating it, try throwing cracklins on top. You can either cook the pizza with the cracklins or add them as a garnish once the pizza comes out of the oven.
18. Cracklin Mix
Chex mix is a traditional recipe people use to snack on throughout the year. It’s extremely popular during the holiday season. It can be made the traditional way or even as a peanut butter, chocolate snack.
However, if you make traditional Chex mix, try adding pork cracklins to the mix. You may be surprised how well you like it.
19. Flavor Boost
You’ve heard many different ways in this post how cracklins can serve as a flavor booster to many different recipes.
One other way you can use cracklins as a flavor booster is with pinto beans or turnips greens. I like to add as much flavor to them as I can (as I do my green beans.) Cracklins are a great way to do this without spending a fortune and also using a by-product you have on hand.
20. A Bird Treat
This last way to utilize cracklins isn’t for the kitchen, but it can be a great way to improve the views from your kitchen and save some money.
If you have a bird feeder outside of your kitchen window, don’t fill it with bird seed. Instead, use the cracklins left over from making lard as a treat for your bird friends.
Now you have 20 different ways of using pork cracklins. I love to utilize everything in my kitchen to the best of my ability. I’m a big believer in going as natural as possible and saving as much money as possible.
Hopefully, this will help you enjoy new recipes and embrace a new way of using pork cracklins. Even if it feels odd at first, give these recipes a try. You may find a new favorite way to prepare traditional meals.
37 Creative Paleo Comfort Foods (Using Turnips)
Turnips don’t get the love they deserve. If you’ve recently gotten some in your CSA share or come across them at the store and want to give them a try, check out these lovely turnip recipes that take perfect advantage of this unique vegetable.
This super-simple turnip recipe is way too tasty for its own good. The turnips cook down in a skillet, creating their own flavorful broth, which is then mixed with whole-grain mustard for a silky sauce. Just make sure you use the arrowroot option to keep it paleo.
This dish is an alternative to the also-delicious sweet potato mash with a sweet topping. Mashed carrots and turnips with butter and salt make a sweet and savory base, and you can replace the brown sugar with maple syrup or coconut sugar, or just leave it out if you don’t need things as sweet.
With a few minor adjustments (your favorite milk-alternative), this dish becomes an instant paleo favorite. Olive oil and plenty of butter make these savory mashed turnips smooth and delicious, while shallots and black pepper give them an extra kick of flavor and style.
This might be one of the tastiest and healthiest turnip recipes ever. Whole small turnips are sautéed with pig jowl and rendered lard (if you can’t get pig jowl, bacon or pancetta will work). The turnips turn a lovely golden brown. Yum!
If you use coconut oil or avocado to make these, you’ll have a real treat that’s paleo-friendly. Turnips make excellent healthier chips when fried until crispy, and you’ll have to get someone to hide them for you so you don’t eat them all up in one sitting!
These are not your grandmother’s roasted vegetables—although there’s a nod to her traditional rosemary seasoning for them. These vegetables are accented with honey and vinegar, along with the obligatory sea salt and black pepper.
You can make these paleo by simply switching out the milk for your favorite milk alternative. I recommend using almond or another milder flavored milk over coconut, so you don’t overpower the amazing truffle oil—we wouldn’t want that, now, would we?
These seasoned turnips are perfectly complemented by the lovely roasted garlic, which becomes mild, nutty, buttery, and almost sweet when roasted down to perfection. The turnips absorb a bit of the garlicky flavor when tossed with whole cloves.
As this blogger suggests, you can simply leave out the Greek yogurt for a dairy-free, paleo-friendly turnip soup that’s seasoned with nutmeg and a kick of cayenne pepper. Of course, you could also substitute any non-dairy yogurt you like to keep it extra creamy.
A simple and fresh salad is the perfect treat on a warm day when it’s made with special goodies like kiwi and pomegranate! But let’s get some vegetables in here, too. Thinly sliced, these turnips taste perfect—slightly sweet and tart—with honey and vinegar.
These tiny, mellow baby turnips can be dry-roasted with no oil, and are perfect dipped into a creamy, maple-laced spicy brown mustard dressing with apple cider vinegar and extra virgin olive oil. Simple, nutritious, and perfect for your finger food cravings.
In this dish, steamed and mashed cauliflower and turnips are the perfect substitute for mashed white potatoes, especially when mixed with grass-fed ghee or butter and a bit of cracked black pepper.
Roasting vegetables like turnips and parsnips brings out their natural sweetness between earthy flavor tones, and once roasted, they’re an amazing base for smooth and creamy pureed soup. The flavor in this soup is unbelievable, and is accented with yellow onion, olive oil, coconut milk, and seasonings.
This slaw is perfectly refreshing with grated apple, turnips, carrots, garlic, and honey tangerine, which mixes with apple cider vinegar and olive oil for the best sweet and sour flavor. This would make a great cold side dish, or just a snack eaten on a hot day.
This may be called October beef stew, but you can certainly enjoy it any time of year. Root vegetables like yellow onion, carrots, turnips, and pearl onions balance the bright flavors of tomato and the umami of beef. Replace the vegetable oil in this recipe with olive, coconut, or avocado oil.
These pretty-in-pink little turnip bites are made with garlic, salt, white wine vinegar, and chopped beets. Start making them a week before you’d like to eat and serve them, because this is a fermented dish that you’ll want to watch on the windowsill for a week as it pickles.
And finally, a flavorful and easy turnip chip recipe that’s made with garlic powder, coriander, cumin, and a dash of cayenne pepper for heat. Olive oil gets these chips crispy in the oven, though coconut or avocado oils would also work well.
This is a simple, four-ingredient recipe that’s more than delicious, and is a perfect replacement for mashed potatoes if you’ve always been a fan. Boiled carrots and turnips are mashed with olive oil and maple syrup, and make a great side dish for your favorite protein.
This simple, raw vegetable salad is a great cleanser and has a fresh, slightly tart flavor from the lemon juice. If you don’t have dried cranberries that are paleo-friendly (many are sweetened with sugar), feel free to just leave them out, or replace them with raisins.
These turnips are made especially savory with the umami flavors of aged balsamic vinegar. I love the ones in the picture because they’re pink and beautiful, but obviously any turnips you have will work perfectly fine.
This full meal looks super fancy, but it isn’t, actually—at least it’s not fancy to make! In half an hour, you can have this perfectly roasted trout with garlic and braised turnips, seasoned with salt and ground pepper. Don’t forget the chard! We can’t forget the greens that complete this meal.
This Irish breakfast includes boxty, an Irish pancake that’s usually made with potatoes, but is perfect and paleo with turnips in this recipe. Banger sausages and bacon (rashers) along with eggs are the perfect side dishes for this breakfast.
These vegetables cook up their own sticky glaze with vegetable stock (or homemade stock of any kind—bone broth would work), butter, and a touch of sweetener (use coconut sugar instead of brown sugar). Red onion adds a touch of spice to this dish to balance out the flavors.
As long as you make sure your harissa sauce is paleo (or make your own), this is the perfect spicy dish to get yourself excited about root vegetables like the humble turnip. Combine them with other favorites like carrots and sweet potatoes, and roast to your heart’s content.
These turnips get an extra-special makeover with pancetta, red onion, crushed red pepper flakes, chicken broth, and their own perfect greens. If you bought turnips without the greens on them, you can substitute any tender green like spinach or mustard greens.
These little buddies are mild and sweet in flavor, and this wonderful dish is packed with spicy, sweet, and umami flavors from the dried shrimp, garlic, key limes, honey, and sesame oil. In place of the soy sauce, use coconut aminos to make this recipe paleo.
This mash is so simple, I can hardly call it a recipe! Equal parts carrots and turnips, the vegetables are simmered until soft, and then mashed with butter and nutmeg. The butter is technically optional, but I highly recommend it, as it adds a ton of flavor and healthy fats to this dish.
With their crispy, golden brown edges and garlic seasoning, these look and sound so good I could reach right through my computer screen for a handful. But we all know it doesn’t work that way. So I’ll have to make up a batch with avocado oil and fresh turnips.
Here’s another twist on a carrots and turnips mash. This one uses coconut milk, ghee, and sage for healthy fats and herbal flavors. Sea salt and pepper to taste add the finishing touches, and this is the perfect fall side dish with autumn flavors and seasonal vegetables.
Rule: When something has “butter sauce” in the title, you have to make it. And then you have to invite me over. Okay? Okay. This fantastic meal is easier to make than it sounds, and has simple, whole ingredients, like green bell pepper, broth, butter, and fresh herbs.
And here is the bacon-free variety. These turnips are coated with salt, black pepper, paprika, garlic, and parsley, and baked until golden brown. Coconut or olive oil both work well, though coconut oil is my preference when it comes to things baked at high temperatures.
This hearty soup is suitable for the autoimmune protocol diet (AIP) as well as paleo. It’s rich and nourishing with bone broth, onion, sweet potato, turnips, parsnips, turmeric, and other delicious vegetables and seasonings, as well as cubed beef.
This perfectly roasted chicken makes a full meal with the vegetables done on the same pan. One-dish dinner. Perfect! You can use jarred artichoke hearts instead of frozen, if that’s what’s available to you. The oregano really makes these flavors, if you ask me.
The colors and textures in this frittata are unbelievable, as is the blend of flavors with ingredients like coconut milk, sundried tomatoes, garlic, turnips, broccoli, and walnuts. Fresh herbs like dill and parsley add complexity to the flavors.
Turnip greens are nutritious, and can be cooked right alongside the roots if you like. This dish is a simple way to cook the greens along with the turnips, seasoned with onion, garlic, and a healthy dose of butter or bacon fat—both choices would be delicious.
This lovely dish is full of holiday flavors from the fresh simmered cranberries, cloves, and sage. The combination of textures with turnips, daikon radishes, and spaghetti squash is unique and tasty, and the bacon adds the perfect flavor of, well, bacon. I know you get me.
This is a one-dish meal that cooks up in your slow cooker. Great for summer, as you don’t have to heat up the house with the oven. Great for winter, since it’s warm and filling. Great for any time, because slow cookers do all the work for you, and this recipe with turnips and broccoli is fantastic.