18 Delicious Keto Turnip Recipes for Low-Carb Meals

Looking for a low-carb twist on comfort food? Turnips are the unsung hero of the keto kitchen—versatile, hearty, and packed with flavor! Whether you’re craving crispy fries, creamy mash, or a cozy skillet dinner, these 18 delicious keto turnip recipes prove that eating low-carb doesn’t mean missing out. Get ready to fall in love with this humble root veggie all over again!

Garlic Parmesan Roasted Turnips

These garlicky, cheesy turnips are a game-changer—roasted until caramelized and tossed with savory Parmesan for a side dish that’ll steal the spotlight.

Ingredients:

• 2 lbs turnips, peeled and cut into 1-inch cubes
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss turnips with 3 tbsp olive oil, 4 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 30–35 minutes, stirring halfway, until fork-tender and golden brown at the edges.
4. Immediately sprinkle with 1/3 cup Parmesan and 1 tbsp parsley, tossing gently to melt the cheese. Serve warm.

The Parmesan forms a salty, crispy crust on the tender turnips, while the garlic adds a punchy depth—no one will guess this humble veg could taste so luxurious!

Tip: For extra crispiness, broil for 1–2 minutes after adding the cheese (watch closely to avoid burning).

Creamy Turnip Mash with Butter

This cozy, velvety mash is the underrated cousin of mashed potatoes—sweet, earthy, and luxuriously smooth.

Ingredients:

• 2 lbs turnips, peeled and cubed
• 4 tbsp unsalted butter, divided
• 1/3 cup heavy cream
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives (optional, for garnish)

Instructions:

1. In a large pot, cover the turnips with cold water and bring to a boil. Reduce heat to simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the turnips to the pot over low heat. Add 3 tbsp butter, heavy cream, 1 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth.
3. Stir in the remaining 1 tbsp butter for extra richness. Taste and adjust seasoning if needed.
4. Garnish with chives if using. Serve warm.

The secret here? Simmering the turnips just long enough to tame their sharpness while keeping a whisper of their natural sweetness. It’s a side dish that steals the spotlight.

Tip: For a lighter version, swap half the cream for whole milk—but don’t skip the butter! It balances the turnips’ flavor perfectly.

Keto Turnip Fries with Spicy Aioli

These crispy turnip fries are the perfect low-carb swap for potatoes, and that zesty aioli? You’ll want to dunk everything in it.

Ingredients:

• 2 medium turnips, peeled and cut into ¼-inch sticks
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup mayonnaise
• 1 tbsp sriracha (or more to taste)
• 1 tsp lemon juice
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss turnips with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Bake for 25–30 minutes, flipping halfway, until golden and crispy at the edges.
4. While fries bake, whisk together mayonnaise, sriracha, lemon juice, and minced garlic in a small bowl. Refrigerate until ready to serve.
5. Serve fries hot with spicy aioli for dipping.

The magic here? Turnips caramelize beautifully in the oven, giving you that crave-worthy crunch without the carbs.

Tip: For extra crispiness, soak the cut turnips in cold water for 30 minutes before baking—pat them dry thoroughly!

Turnip and Bacon Hash

This hearty hash swaps potatoes for sweet, earthy turnips, crisped up with smoky bacon and caramelized onions—a cozy upgrade to your breakfast or brunch lineup.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 medium turnips (about 1 lb), peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 2 tbsp chopped fresh parsley
• 2 large eggs (optional, for serving)

Instructions:

1. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp fat in the pan.
2. Add onion to the skillet and cook until softened, 3–4 minutes. Stir in turnips, olive oil, salt, pepper, and smoked paprika. Cook undisturbed for 5 minutes to let the turnips brown, then stir and repeat until tender and caramelized (about 12 minutes total).
3. Return bacon to the skillet, toss with parsley, and cook 1 minute more. For a hearty meal, fry eggs sunny-side-up in a separate pan and serve over the hash.

The turnips soak up the bacon’s richness while keeping a slight bite—no mush here! A sprinkle of smoked paprika deepens the flavor without overpowering.

Tip: For extra-crispy turnips, spread the diced pieces on a towel and pat dry before cooking.

Cheesy Turnip Gratin

This Cheesy Turnip Gratin is the ultimate comfort food—creamy, savory, and just rich enough to make you forget turnips are even a vegetable.

• 2 lbs turnips, peeled and thinly sliced (about 1/8-inch thick)
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, softened
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 1 garlic clove, minced

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the butter.
2. In a large bowl, toss the turnips with 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp nutmeg, and the minced garlic.
3. Layer half the turnips in the dish, drizzle with 1/2 cup heavy cream, and sprinkle with 1/2 cup Gruyère and 1/4 cup Parmesan. Repeat with remaining turnips, cream, and cheeses.
4. Dot the top with the remaining 1 tbsp butter. Cover with foil and bake for 30 minutes. Uncover and bake another 20–25 minutes until bubbly and golden.

The nutmeg and Gruyère add a subtle warmth that balances the turnips’ earthiness—no one will guess how simple this is!

Tip: For extra crispiness, broil for 2–3 minutes at the end (watch closely!).

Turnip Noodle Stir-Fry with Chicken

This light yet satisfying stir-fry swaps out traditional noodles for crisp turnip ribbons, making it a fresh twist on a weeknight favorite.

Ingredients:

• 2 medium turnips, spiralized or julienned (about 3 cups)
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/4 cup chopped scallions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a bowl, toss chicken with 1 tbsp soy sauce and 1/2 tbsp honey. Set aside for 10 minutes.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, add sesame oil, garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add turnip noodles and stir-fry for 3–4 minutes, just until tender but still crisp.
5. Return chicken to the skillet with remaining 1 tbsp soy sauce and 1/2 tbsp honey. Toss everything together for 1 minute.
6. Garnish with scallions and sesame seeds before serving.

The turnip noodles stay wonderfully crunchy, balancing the savory-sweet glaze on the chicken. Tip: For extra veggie power, toss in a handful of snap peas with the turnips!

Turnip and Cauliflower Soup

This velvety soup is a cozy hug in a bowl, blending earthy turnips and mild cauliflower into a perfectly balanced puree—no cream required!

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 lb turnips, peeled and cubed
• 1 small head cauliflower, cut into florets (about 4 cups)
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground nutmeg
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add turnips and cauliflower florets, stirring to coat. Pour in 4 cups vegetable broth, then stir in 1 tsp salt, ½ tsp black pepper, and ½ tsp nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are fork-tender.
3. Remove from heat and blend with an immersion blender (or in batches in a countertop blender) until smooth. Stir in 1 tbsp lemon juice.
4. Ladle into bowls and garnish with fresh parsley.

The magic here? The turnips add a subtle sweetness that plays off the nutmeg, while the lemon brightens everything up—no one will guess it’s dairy-free!

Tip: For extra richness, swirl in a spoonful of coconut milk before serving.

Spicy Turnip Curry with Coconut Milk

This fragrant, creamy curry balances earthy turnips with a kick of heat and rich coconut milk—comfort food with a twist!

Ingredients:

• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 1/2 lbs turnips, peeled and cubed
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic, ginger, 1 tbsp red curry paste, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne. Cook for 1 minute until fragrant.
2. Add turnips, tossing to coat in the spices. Pour in coconut milk and vegetable broth, then stir in 1 tsp salt and 1/2 tsp sugar. Bring to a simmer, cover, and cook for 20–25 minutes until turnips are fork-tender.
3. Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The magic here? The turnips soak up the spicy-sweet coconut sauce while staying slightly firm—no mushy veggies! Serve with jasmine rice to soak up every drop.

Tip: For extra depth, toast the cumin and turmeric in a dry pan for 30 seconds before adding.

Turnip and Sausage Skillet

This hearty one-pan dish brings together sweet turnips and savory sausage for a cozy meal that’s ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb Italian sausage (casings removed)
• 2 medium turnips, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp apple cider vinegar
• ¼ cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it into crumbles with a spoon, for 5–6 minutes until browned.
2. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the turnips, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 10–12 minutes until the turnips are tender and lightly caramelized.
4. Remove from heat and drizzle with 1 tbsp apple cider vinegar, scraping up any browned bits. Garnish with ¼ cup parsley before serving.

The tangy vinegar brightens up the rich sausage, while the turnips soak up all the smoky flavors—no one will guess how simple this is! Tip: For extra depth, swap the paprika for fennel seeds or add a pinch of red pepper flakes.

Turnip and Kale Casserole

This cozy casserole layers earthy turnips, hearty kale, and a creamy cheese sauce for a comforting dish that’s as nourishing as it is flavorful.

Ingredients:

• 2 medium turnips, peeled and thinly sliced (about 3 cups)
• 4 cups chopped kale, stems removed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly pour in heavy cream, stirring constantly until thickened, about 3 minutes. Stir in garlic powder, salt, and black pepper.
3. Layer half the turnips in the baking dish, followed by half the kale. Pour half the cream sauce over the top and sprinkle with half the cheddar cheese. Repeat layers.
4. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until bubbly and golden.

The creamy sauce soaks into the turnips, softening them just enough while keeping a slight bite—no mushy veggies here!

Tip: For extra crunch, top with buttered breadcrumbs before the final bake.

Turnip and Mushroom Risotto

This creamy risotto balances earthy mushrooms with sweet, tender turnips for a comforting dish that feels both rustic and refined.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 medium turnip, peeled and diced into ½-inch cubes
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp unsalted butter
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped fresh thyme

Instructions:

1. In a saucepan, heat vegetable broth over low heat. Keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add mushrooms and turnip. Cook for 5 minutes, stirring occasionally, until mushrooms release their liquid and turnips begin to soften.
4. Stir in Arborio rice, coating it with the oil and vegetables. Pour in white wine and cook for 2 minutes until mostly absorbed.
5. Add ½ tsp salt and ¼ tsp black pepper. Begin adding warm broth, ½ cup at a time, stirring frequently and allowing liquid to absorb before adding more (about 20 minutes total).
6. Once rice is tender and creamy, remove from heat. Stir in butter, Parmesan, and fresh thyme until melted and combined.

The turnips add a subtle sweetness that pairs beautifully with the umami-rich mushrooms, while the thyme brightens every bite. Tip: For extra depth, swap 1 cup of broth for mushroom stock if you have it on hand!

Turnip and Beef Stew

This rustic stew is the kind of meal that fills your kitchen with cozy aromas while tender beef and sweet turnips melt into a rich, savory broth.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 3 medium turnips, peeled and cut into 1-inch chunks
• 2 carrots, sliced into thick rounds
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, transferring to a plate once seared (about 5 minutes per batch).
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 3 minutes until translucent, then stir in garlic for 30 seconds until fragrant.
3. Return beef to the pot with beef broth, scraping up browned bits. Stir in tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add turnips and carrots. Simmer uncovered for 30 minutes until vegetables are fork-tender and broth slightly thickens.
5. Stir in parsley and adjust seasoning if needed.

The magic here? Turnips soak up the beefy broth while keeping their earthy sweetness—no flour needed for that luscious texture.

Tip: For deeper flavor, swap 1 cup broth with dark beer or red wine in step 3.

Turnip and Zucchini Fritters

These crispy, veggie-packed fritters are a fantastic way to sneak in extra greens—plus, they come together in just 30 minutes!

Ingredients:

• 1 medium turnip, peeled and grated (about 1 cup)
• 1 medium zucchini, grated (about 1 cup)
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying
• 1/4 cup sour cream or Greek yogurt, for serving (optional)

Instructions:

1. Place the grated turnip and zucchini in a clean kitchen towel and squeeze tightly to remove excess moisture.
2. In a large bowl, combine the squeezed veggies, egg, flour, Parmesan, garlic powder, salt, and black pepper. Mix until evenly combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden brown and crisp.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.
5. Serve warm with a dollop of sour cream or yogurt, if desired.

The secret to these fritters? The turnip adds a subtle peppery bite that balances the mild zucchini perfectly.

Tip: For extra crunch, swap half the flour for fine breadcrumbs.

Turnip and Spinach Stuffed Chicken

This elegant yet approachable dish combines tender chicken with a earthy-sweet filling of roasted turnips and fresh spinach—perfect for impressing weeknight guests.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup peeled and finely diced turnips (about 1 medium)
• 2 cups fresh spinach, roughly chopped
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded Parmesan cheese
• Kitchen twine or toothpicks

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add turnips and sauté for 5 minutes until slightly softened. Stir in spinach, garlic powder, thyme, salt, and pepper; cook 2 minutes until wilted. Remove from heat and mix in Parmesan.
2. Slice a pocket into each chicken breast horizontally, leaving edges intact. Stuff evenly with the turnip-spinach mixture. Secure with twine or toothpicks.
3. Brush chicken with remaining 1 tbsp olive oil and season lightly with extra salt and pepper. Place in a baking dish and roast for 25–30 minutes, until internal temperature reaches 165°F.
4. Rest for 5 minutes before slicing. The turnips caramelize subtly inside, adding a nutty contrast to the juicy chicken.

Tip: For extra browning, broil for the last 2 minutes—just watch closely!

Turnip and Avocado Salad

This crisp, creamy Turnip and Avocado Salad is a refreshing twist on raw veggie dishes—perfect for brightening up weeknight dinners or potlucks.

• 2 medium turnips, peeled and julienned (about 2 cups)
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

1. In a large bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until smooth.
2. Add julienned turnips to the bowl and toss to coat evenly. Let sit for 5 minutes to slightly soften.
3. Gently fold in diced avocado and cilantro, being careful not to mash the avocado.
4. Serve immediately, or chill for up to 30 minutes for a crisper texture.

The contrast of peppery turnips against buttery avocado makes this salad irresistibly snackable—plus, it comes together faster than you can chop!

Tip: For extra crunch, sprinkle with toasted pumpkin seeds just before serving.

Turnip and Egg Breakfast Scramble

This hearty scramble combines tender turnips with fluffy eggs for a savory, veggie-packed breakfast that’ll keep you full all morning.

Ingredients:

• 2 tbsp olive oil
• 1 medium turnip, peeled and diced (about 1 cup)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 4 large eggs, beaten
• 1 tbsp chopped fresh chives

Instructions:

1. Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add the diced turnip, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 6–8 minutes until the turnip is tender and lightly browned.
2. Push the turnips to one side of the skillet. Add the remaining 1 tbsp olive oil to the empty space, then pour in the beaten eggs. Sprinkle with 1/4 tsp garlic powder and let cook undisturbed for 30 seconds.
3. Gently fold the eggs and turnips together, scrambling until the eggs are just set, about 2–3 minutes. Remove from heat and stir in the chopped chives.

The turnips add a subtly sweet, earthy flavor that pairs perfectly with the creamy eggs—no cheese needed for richness!

Tip: For extra crispiness, let the turnips cook undisturbed for a minute or two before stirring.

Turnip and Cheese Stuffed Peppers

These stuffed peppers are a cozy twist on the classic, with sweet roasted bell peppers hugging a savory filling of tender turnips and melty cheese.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups peeled and diced turnips (1/2-inch cubes)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Place the hollowed-out bell peppers in a baking dish.
2. Toss the diced turnips with olive oil, salt, black pepper, and garlic powder. Spread on a baking sheet and roast for 20 minutes, stirring once, until fork-tender.
3. In a bowl, mix the roasted turnips with cheddar cheese, Parmesan, and parsley. Pack the mixture into the peppers.
4. Bake for 25 minutes until the peppers are soft and the cheese is bubbly. Let rest for 5 minutes before serving.

The turnips add an earthy sweetness that balances the richness of the cheese—no one will guess this veggie-packed dish is so simple!

Tip: For extra crunch, sprinkle panko breadcrumbs mixed with a little melted butter over the filling before baking.

Turnip and Shrimp Stir-Fry

This quick stir-fry brings together sweet shrimp and crisp turnips in a savory garlic-soy glaze—perfect for busy weeknights when you want something fresh but satisfying.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 cups turnips, peeled and julienned
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the turnips and cook for 4–5 minutes until slightly tender but still crisp.
3. Push the turnips to one side, then add the minced garlic to the empty space. Sauté for 30 seconds until fragrant.
4. Return the shrimp to the skillet, then add the soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together and cook for 1 minute to coat evenly.
5. Garnish with green onions and serve immediately.

The contrast of tender shrimp and crunchy turnips, glazed in that sticky-savory sauce, makes this dish a standout—plus, it’s ready in under 15 minutes!

Tip: For extra crunch, toss in a handful of snap peas along with the turnips.

Conclusion

With these 18 delicious keto turnip recipes, low-carb eating has never been easier—or tastier! Whether you’re craving comfort food or something fresh, there’s a dish here for every occasion. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these flavorful meals too. Happy cooking!