Turnip

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavo... READ MORE

Irish stew is a traditional folk stew that first appeared at the beginning of the 19th century and was developed out of necessity to make a meal out of available, leftover ingredients. Originally, the stew was made only with mutton, onion... READ MORE

Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it's most often prepa... READ MORE

On St. Martin’s Day, November 11, stuffed goose is prepared as a traditional dish throughout Austria. The dish has many variations, but the goose is typically stuffed with chestnuts and dried plums, then roasted. When served, it is tradition... READ MORE

In the county of Lancashire in the United Kingdom, there is a long, slow-cooked casserole dish, famous for its simplicity and savoriness. The name of the dish is Lancashire hotpot, its name referring to a tall, straight-sided pot intended for cook... READ MORE

Cheap, quick, and easy to prepare, bacon and cabbage is an Irish dish that is traditionally made on St. Patrick's Day. Bacon in the dish refers to cured pork joint from the shoulder, paired with cabbage, and sometimes potatoes, onions, carrots, or... READ MORE

Scotch broth is a hearty soup made with lamb meat, pearl barley, and an assortment of vegetables such as leeks, onions, carrots, and peas. Traditionally, the soup was especially popular on New Year's Day and on cold winter days. During those times... READ MORE

Haitian pumpkin soup is traditionally served on New Year's Day as a celebratory reminder of Haiti's hard-won liberation from slavery and independence from France. The soup was once a delicacy reserved only for white masters, while the slaves who p... READ MORE

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 pe... READ MORE

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... READ MORE

One of the very bases of traditional Italian cuisine, minestrone is a thick, chunky soup made with whichever vegetables are in season. Historically, being a poor man's food dating as far back as the year 30 CE, this peasant-style soup was made wit... READ MORE

Boiled dinners are simple dishes that have been a staple of New England's cuisine for a long time. It consists of corned beef and root vegetables such as carrots, onions, celery, turnips, and cabbage, cooked together in boiling water until tender.... READ MORE

This clear soup is made from rich, clarified stock. It is a time consuming, luxurious, and expensive dish that results in crystal-clear, full-flavored liquid broth devoid of any trace of fat. It is believed that the ancestor of consommé was... READ MORE

Nudelsuppe is a simple German noodle soup that typically consists of noodles in clear soup. Traditionally, the base for the soup is a rich chicken or beef broth with German soup vegetables or soup greens (Suppengrün) such as carrots,... READ MORE

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes... READ MORE

Puchero is a hearty Spanish stew belonging to the cuisine of the poor, featuring different types of meat, rice, noodles, and vegetables such as chickpeas, cabbage, carrots, and potatoes. The name of the dish, puchero, means stewpotREAD MORE

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 garl... READ MORE

Kig ha farz is a traditional peasant's dish from the French region of Brittany, and its origin is mostly associated with the ancient region of Léon. When translated into English from the Breton language, the name of this dish means meat... READ MORE

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 di... READ MORE

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 Turk... READ MORE

Lacón con grelos is one of the most famous Galician meat dishes, made with turnip greens and ham hock as the main ingredients. They are boiled together, and the dish is then traditionally served with potatoes and sausages. This hearty meat ... READ MORE

Green gumbo or gumbo z'herbes is a traditional dish hailing from Louisiana. This type of gumbo is meatless and it's prepared with various greens instead. The dish is made with a combination of onions, flour, oil, Tabasco sauce, cayenne, f... READ MORE

Sobronade is a traditional soup originating from Périgord. Although it's regarded as a soup, the dish is a combination of potatoes and white beans flavored with ham, and some even think of it as a poor man's cassoulet. It's made by boiling ... READ MORE

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with inexpensive cuts of beef and salt pork, with vegetables such as carrots, turnips, cabbage, and potatoes. The combination of those... READ MORE

Pie tee is a dish consisting of a thin pastry—shaped in the form of a cup—which is filled with various sliced vegetables such as bamboo shoots, turnips, and carrots. The shells are made with the help of a pie tee mold that is ... READ MORE

Sopa caramela is a stew made with catarino beans, either butter or wine-colored depending on preference, sausages, lean pork (rarely), and fatty cuts like ear, chispe (knuckle), head, or pork belly. These ingredients are seasoned with onion and ga... READ MORE

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 ... READ MORE

Caribou stew is a traditional stew and a specialty of Nunavut cuisine. The stew is usually made with a combination of boneless caribou (wild North American reindeer) cubes, onions, celery, red wine, tomato paste, bay leaves, thyme, potatoes, carro... READ MORE

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 ... READ MORE

Jiggs dinner is a meat dish that is traditionally prepared on Sundays in Newfoundland and Labrador. It consists of salt beef, figgy duff, pease pudding, and various vegetables such as carrots, potatoes, cabbage, and turnips. The dish is often acco... READ MORE

Guriltai shul is a traditional dish originating from Mongolia. This noodle soup is prepared with a combination of mutton or beef, potatoes, onions, carrots, turnips, stock, oil, and flat noodles. The meat is cut into strips and the vegetables are ... READ MORE

Garbure is a traditional thick soup from the southwest of France, consisting of meat, cheese, stale bread, and vegetables such as cabbage, peas, onions, or carrots. The soup is traditionally served as an evening meal over two courses, so the meat ... READ MORE

Potée Lorraine is a unique French stew belonging to a group of potée dishes–classic French dishes cooked in traditional earthenware pots. As the name suggests, this particular variety originates from the Lorraine regio... READ MORE

Hodge-podge is a thick, nourishing stew with origins in the Canadian region of Nova Scotia. The name of the soup is probably derived from the English term hotch-potch, which means a mixture, referring to the fact that the stew is... READ MORE

Klimppisoppa is a traditional beef and dumplings soup originating from the western parts of the country. The soup is usually made with a combination of beef, onions, carrots, turnips, parsley, bay leaves, marjoram, allspice, and salt, while the du... READ MORE

Canard braisé aux Montmorency is a traditional dish originating from Val-d'Oise, just north of Paris. The dish is made with a combination of duck, leeks, carrots, onions, turnips, celery, cloves, juniper berries, cinnamon, red wine, chicken... READ MORE

Flipper pie is a traditional pie made with an unusual ingredient – harp seal flippers. It originates from Newfoundland and Labrador, where it has been prepared and consumed during the Lenten season (especially Good Friday and Easter) and the... READ MORE

Potée champenoise is a traditional stew originating from the Marne region. The stew is usually made with a combination of white beans, pork belly, pork shoulder, onions, carrots, turnips, leeks, celery, cabbage, potatoes, bouquet garni, pep... READ MORE

Marmite Sarthoise is a traditional dish hailing from Sarthe. It's made with a combination of chicken (preferably Loué chicken), ham, rabbit, carrots, Paris mushrooms, turnips, cabbage, veal stock, crème fraîche, and a local whi... READ MORE

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 ... READ MORE

Mahshi lift is a traditional dish originating from Hebron. The dish consists of stuffed turnips with sumac, and the list of ingredients includes beef, turnips, rice, sumac, tamarind paste, and spices such as black pepper, cardamom, cinnamon, and c... READ MORE

Falda mimlija is a traditional dish consisting of stuffed flank steak. The flank is cut open and usually stuffed with a combination of ground pork, chopped bacon, breadcrumbs, onions, eggs, grated cheese, salt, and pepper. Once stuffed, the flank ... READ MORE