Let’s talk turnips! Now that we are in the full swing of the fall season – one of our favorite in-season vegetables is none other than the turnip (for many reasons)! They are inexpensive, easy to store, and very nutritious. Turnips contain vitamin B6, folate, calcium, potassium, fiber, and they have a low calorie density. This means that in just one medium-sized turnip — there are 4 grams of fiber, 1 gram of protein, and only 34 calories! Not only are turnips good for you, but they are perfectly in season now! Turnips are similar in texture to radishes but have a much more mild flavor. There are many ways to cook with turnips such as boiling, steaming, braising, roasting and many more – but today we are sharing some of our favorite ways to enjoy these root vegetables!

Pro Tip: When picking out turnips — the smaller ones will have a sweeter flavor, while the larger ones will have a stronger, spicier, and more woody taste to them.


Here are some of our favorite fall recipes that include turnips:

Turnip and Potato Pancakes – A savory treat for morning or night! (This recipe is inspired by Glan Horn of “AllRecipes” and was modified by our Functional Medicine Team.)


  • 1 large potato, finely grated
  • 3 large turnips, finely grated
  • 1 yellow onion, finely grated
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons almond flour, or more as needed
  • 2 cups olive oil, or as needed


  1. Mix grated potatoes, turnips, and onion together in a bowl, draining off any excess liquid. Mix egg, parsley, basil, dill, salt, and pepper into potato mixture. Stir flour into potato mixture, adding enough flour to make a thick batter.
  2. Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat.
  3. Working in batches of 3 or 4 pancakes, spoon batter, 1/4 cup per pancake, into hot oil and flatten to make 1/2-inch thick pancakes. Fry pancakes in the hot oil until golden brown, 2 to 3 minutes per side. Transfer pancakes to a paper towel-lined plate.

Hearty Turnip and Pork Soup with Apples and Cinnamon – Perfect on a chilly fall night! (serves 4) (This recipe is inspired by “Turnip in the Oven” and was modified by our Functional Medicine Team.)

Turnip Soup


  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1 pound boneless lean, grass-fed pork cubed
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, smashed
  • 1 1/2 pounds turnips, peeled and diced
  • 1/2 pound Granny Smith apples (2 or 3) peeled and diced, plus more for serving
  • 2 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon cinnamon, plus more for serving
  • 1/8 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken or vegetable stock
  • 2-4 tablespoons coconut milk


  1. Heat the oil in a large pot over medium-high heat.
  2. Lightly brown the cubed pork on all sides
  3. Add the onion and garlic and sauté until the onion is translucent, 4 to 5 minutes.
  4. Add the turnips, apples, sugar, salt, pepper, cinnamon, and cayenne and sauté until fragrant, about 2 minutes.
  5. Add the stock and bring to a boil.
  6. Reduce the heat, partially cover the pot, and simmer until the turnips and apples are fork-tender, about 20 minutes.
  7. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Stir in the cream.
  8. Top with a drizzle of olive oil and coconut milk, some chopped apples, and a sprinkle of cinnamon before serving.


Next up is No Cooking Necessary – Turnip Salad! This is a very easy to prepare recipe and is full of fiber and healthy nutrients! (Serves 4) (This recipe is inspired by Maria of “Maria Ushakova” and was modified by our Functional Medicine Team.)

Turnip Salad


  • 3 medium turnips, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1/2 cup chopped parsley
  • 1 cup raw pumpkin seeds
  • juice of 1/2 lemon
  • 2 Tbsp olive oil
  • sea salt to taste


  1. Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl.
  2. Add the lemon juice and olive oil.
  3. Season with salt and toss to combine.



Lastly, try this Roasted Turnip Hummus! It’s a great dish to share at a party and perfect for showing seasonal appreciation! (This recipe is inspired by Lizzie Streit of “Its A Veg World After All” and was modified by our Functional Medicine Team.)

Turnip Hummus


  • 2 to 3 cups diced turnips about 5 small-medium turnips
  • 1 tbsp extra virgin olive oil
  • Sea salt and ground black pepper to taste
  • 1 15.5 oz can chickpeas rinsed and drained
  • 1/4 cup tahini
  • 2 cloves garlic minced or crushed
  • 1/2 lemon juiced, more to taste
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • Extra virgin olive oil for drizzling


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss diced turnips in olive oil, salt and pepper, and spread on sheet. Bake for 20-30 minutes or until tender and slightly golden brown.
  2. In a high powered blender or food processor, combine roasted turnips with all other ingredients. Blend until smooth, drizzling small amounts of olive oil or water to promote blending. You may also add some more lemon juice if desired.
  3. Serve with fresh vegetables or pita chips.


If you’re looking for more healthy recipes that work for you or have questions about food sensitivities or gut health, drop us line or schedule a free consultation with our Functional Medicine and Clinical Nutrition team today!