GF Recipes

Sweet Root Vegetables

6 Comments 24 May 2011

Sweet Root Vegetables

Recipes have many inspirations.  Sometimes it’s a flavor or an ingredient, and sometimes it’s a season, a special occasion, or even a person.  But this recipe was completely inspired by one thought, “What the heck am I going to do with all of these turnips?”  Yes, you guessed it.  Our CSA delivered last week, and I hadn’t yet found a way to use the turnips from the week before, so now I had twice as many.

Not a fan of turnips?  I’m not really either, but I wasn’t going to waste perfectly good, organic vegetables that my farmer worked so hard to grow and harvest for me.  So I followed my general rule of thumb for eating things I know are good for me but that don’t strike my fancy. “If you don’t like something, disguise it by putting it together with other foods and flavors that you love.” It works every time.  The flavors of this dish are so sweet that the turnips definitely take a back seat.

Sweet Root Veggies
by Heather


  • 1 lb. turnips, peeled and diced
  • 1 Kohlrabi, peeled and diced
  • 1 lb. carrots, peeled and sliced
  • 1 lb. sweet potatoes, peeled and chopped
  • 1/3 c. tapioca pearls
  • zest and juice of one orange
  • 3-4 c. veggie broth
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt


1.  Place all ingredients in a soup pot.

2.  Bring to a boil and reduce heat to simmer.

3.  Simmer until veggies are soft.

How do you like your turnips? This recipe is linked to:

Your Comments

6 Comments so far

  1. What a great post with wonderful advice, Heather! I’ve never been a fan of turnips, but one girlfriend puts them in a stew of roasted vegetables and they taste really good in that. So I like your way of roasting them, too. This dish looks delicious. :-)


    • Heather says:

      Thank you, Shirley! I just might eat anything stewed and roasted as long as I was blindfolded. Is it roasting that covers a multitude…? Hee hee.

  2. April says:

    I bet they would be good mashed as the top of a sheperd’s pie.

  3. Never been a fan of turnips either but this really sounds good – my inspiration almost always starts off with…”what the heck am I going to…”

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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