34 Delightful Turmeric Root Recipes for Vibrant Cooking

Ready to add a burst of golden goodness to your kitchen? Turmeric root isn’t just a spice—it’s a vibrant superstar that can transform everyday meals into nourishing delights. From cozy soups to zesty marinades, these recipes will inspire you to cook with color and flavor. Dive in and discover how easy it is to make your dishes shine!

Golden Turmeric Root Smoothie

Sip this vibrant golden elixir that packs an anti-inflammatory punch! Blend turmeric’s earthy warmth with tropical sweetness for an instant immunity boost. Your morning routine just got a major glow-up.

Ingredients

For the smoothie base:
– 1 cup frozen mango chunks
– 1/2 cup frozen pineapple chunks
– 1/2 banana
– 1 tsp fresh turmeric root, grated
– 1/2 tsp fresh ginger, grated
– 1 cup unsweetened almond milk
– 1 tbsp honey
– 1/2 tsp black pepper (enhances turmeric absorption)

For optional toppings:
– 1 tbsp coconut flakes
– 1 tsp chia seeds

Instructions

1. Peel and grate 1 tsp fresh turmeric root using a microplane (tip: wear gloves to avoid staining hands).
2. Peel and grate 1/2 tsp fresh ginger.
3. Measure 1 cup frozen mango chunks and 1/2 cup frozen pineapple chunks.
4. Peel 1/2 banana and break into chunks.
5. Combine all fruits, grated turmeric, grated ginger, 1 cup almond milk, 1 tbsp honey, and 1/2 tsp black pepper in a blender.
6. Blend on high speed for 45-60 seconds until completely smooth and creamy.
7. Pour immediately into a glass.
8. Sprinkle with 1 tbsp coconut flakes and 1 tsp chia seeds if desired.

Makes one velvety-smooth sip with tropical sweetness balancing turmeric’s earthy kick. Serve over ice for a refreshing twist or layer with granola for a parfait-style breakfast—the vibrant color makes it Instagram-ready every time.

Hearty Turmeric Root Lentil Soup

Kickstart your week with this vibrant, immune-boosting bowl. Packed with earthy turmeric and protein-rich lentils, it’s the ultimate comfort food that actually loves you back.

Ingredients

– For the base: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 tbsp fresh ginger (grated)
– For the soup: 1 cup brown lentils (rinsed), 6 cups vegetable broth, 1 large carrot (diced), 2 stalks celery (diced), 1 tbsp ground turmeric, 1 tsp cumin, 1/2 tsp black pepper, 1/2 tsp salt
– For finishing: 2 tbsp lemon juice, 1/4 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent, stirring occasionally.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 cup rinsed brown lentils, 6 cups vegetable broth, 1 diced carrot, 2 diced celery stalks, 1 tbsp turmeric, 1 tsp cumin, 1/2 tsp black pepper, and 1/2 tsp salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until lentils are tender.
6. Stir in 2 tbsp lemon juice and 1/4 cup chopped cilantro just before serving.

Hearty and velvety with a golden hue, this soup boasts deep earthy notes from the turmeric and a bright citrus finish. Serve it topped with extra cilantro and a dollop of yogurt for a creamy contrast, or with crusty bread for dipping into every last spoonful.

Fragrant Turmeric Root Pilaf

Heads up, flavor chasers! This vibrant turmeric pilaf transforms your basic rice into a golden-hued masterpiece. Packed with aromatic spices and fresh herbs, it’s a showstopper side or satisfying main.

Ingredients

For the base:
– 1 cup basmati rice
– 2 cups water
– 1 tbsp olive oil
– 1 small onion, finely diced

For the turmeric mixture:
– 2 tbsp fresh turmeric root, grated
– 1 tsp ground cumin
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper (optional)

For finishing:
– 1/4 cup fresh cilantro, chopped
– 1/4 cup toasted slivered almonds
– Salt to taste

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 1 small diced onion and sauté for 3-4 minutes until translucent.
4. Stir in 2 tbsp grated fresh turmeric, 1 tsp ground cumin, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using), toasting for 30 seconds until fragrant.
5. Tip: Toast spices briefly to unlock their full aroma without burning.
6. Add the rinsed rice and stir to coat with the spiced oil for 1 minute.
7. Pour in 2 cups water and bring to a boil over high heat.
8. Once boiling, reduce heat to low, cover the saucepan, and simmer for 15 minutes.
9. Tip: Avoid lifting the lid during cooking to keep steam trapped for fluffy rice.
10. Remove from heat and let the pilaf stand, covered, for 5 minutes to finish steaming.
11. Fluff the rice gently with a fork to separate the grains.
12. Fold in 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds.
13. Season with salt to taste and mix thoroughly.
14. Tip: Add nuts just before serving to maintain their crunch.

Fluffy and fragrant, this pilaf boasts a tender texture with pops of nutty crunch from the almonds. The earthy turmeric and warm spices create a complex flavor profile that pairs perfectly with grilled meats or roasted vegetables. Serve it warm as a vibrant centerpiece for your next dinner party.

Zesty Turmeric Root Pickles

Forget boring pickles—these turmeric root pickles pack a zesty punch that’ll wake up your taste buds. Fresh, tangy, and ridiculously easy to make, they’re the crunchy upgrade your sandwiches and salads crave. Get ready to jar up some serious flavor in under 30 minutes!

Ingredients

For the brine:
– 1 cup water
– 1 cup white vinegar
– 2 tbsp granulated sugar
– 1 tbsp kosher salt
– 1 tsp ground turmeric
– 1/2 tsp black peppercorns

For the vegetables:
– 2 cups thinly sliced carrots
– 1 cup thinly sliced radishes
– 1/2 cup thinly sliced red onion

Instructions

1. Combine 1 cup water, 1 cup white vinegar, 2 tbsp granulated sugar, 1 tbsp kosher salt, 1 tsp ground turmeric, and 1/2 tsp black peppercorns in a small saucepan.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt fully dissolve, about 3–4 minutes.
3. Remove the saucepan from the heat and let the brine cool to room temperature, approximately 10 minutes.
4. Thinly slice 2 cups carrots, 1 cup radishes, and 1/2 cup red onion using a mandoline for uniform thickness.
5. Pack the sliced vegetables tightly into a clean 16-ounce glass jar.
6. Pour the cooled brine over the vegetables, ensuring they are completely submerged.
7. Seal the jar with a lid and refrigerate for at least 4 hours before serving.
8. Store the pickles in the refrigerator for up to 2 weeks.

Dive into these crisp, vibrant pickles with their earthy turmeric kick and subtle sweetness. They add a crunchy, tangy pop to grain bowls, tacos, or even as a solo snack straight from the jar—no boring bites here!

Savory Turmeric Root Curry

Elevate your dinner game with this golden turmeric root curry that’s bursting with flavor and ready in under 30 minutes. Embrace the earthy aromas and vibrant colors that make this dish an instant crowd-pleaser. Get ready to transform simple roots into something spectacular.

Ingredients

For the base:
– 2 tbsp coconut oil
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated

For the curry:
– 2 cups turmeric root, peeled and sliced into 1/4-inch rounds
– 1 cup carrots, chopped
– 1 can (13.5 oz) coconut milk
– 2 cups vegetable broth
– 2 tbsp turmeric powder
– 1 tsp cumin
– 1 tsp coriander
– 1/2 tsp black pepper
– 1 tsp salt

For serving:
– 1/4 cup fresh cilantro, chopped
– 2 cups cooked jasmine rice

Instructions

1. Heat 2 tbsp coconut oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Stir in 2 cups sliced turmeric root and 1 cup chopped carrots, coating with oil.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, stirring to combine.
6. Add 2 tbsp turmeric powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp black pepper, and 1 tsp salt.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes. (Tip: Simmering uncovered helps thicken the curry naturally)
8. Check that turmeric root is fork-tender before removing from heat.
9. Ladle curry over 2 cups cooked jasmine rice in bowls.
10. Garnish with 1/4 cup fresh cilantro. (Tip: Fresh herbs added at the end preserve their bright flavor and color)
11. Serve immediately while hot. (Tip: Letting the curry rest for 5 minutes before serving allows flavors to meld perfectly)

Creamy coconut milk creates a luxurious sauce that clings to every piece of tender turmeric root. The earthy spices balance beautifully with the subtle sweetness of carrots, making each spoonful complex yet comforting. Try serving over cauliflower rice for a low-carb option or with naan bread to scoop up every last drop of the vibrant yellow sauce.

Spicy Turmeric Root Stir-Fry

OBSESSED with this golden, fiery stir-fry that’s ready in 20 minutes flat. Packed with anti-inflammatory turmeric and a spicy kick, it’s a weeknight hero that doubles as a gut-health powerhouse. Let’s get sizzling!

Ingredients

For the stir-fry:
– 2 tbsp avocado oil
– 1 large carrot, julienned
– 1 medium parsnip, julienned
– 1 small daikon radish, julienned
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated

For the sauce:
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp honey
– 1 tsp ground turmeric
– 1/2 tsp red pepper flakes
– 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 large julienned carrot, 1 medium julienned parsnip, and 1 small julienned daikon radish to the hot oil.
3. Stir-fry the root vegetables for 5 minutes, tossing constantly with a spatula until slightly softened.
4. Add 1 thinly sliced red bell pepper and continue stir-frying for 2 more minutes.
5. Push vegetables to one side of the wok and add 3 minced garlic cloves and 1 tbsp grated ginger to the empty space.
6. Sauté the garlic and ginger for 30 seconds until fragrant, then mix into the vegetables.
7. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp ground turmeric, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper.
8. Pour the sauce over the vegetables in the wok, stirring immediately to coat evenly.
9. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and clings to the vegetables.
10. Remove from heat and transfer to a serving bowl.

Hearty and vibrant, this stir-fry boasts crisp-tender roots with a glossy, turmeric-stained sauce that clings perfectly. The heat from the pepper flakes builds slowly, making it ideal for spooning over quinoa or stuffing into warm tortillas for a quick wrap.

Creamy Turmeric Root Hummus

Just when you thought hummus couldn’t get better—turmeric root hummus enters the chat. Packed with anti-inflammatory benefits and a vibrant golden hue, this creamy dip will upgrade your snack game instantly. Get ready to blend your way to flavor town.

Ingredients

For the Base

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice
• 1/4 cup tahini
• 2 cloves garlic, peeled
• 1/2 teaspoon salt

For Flavor and Creaminess

• 1/4 cup olive oil
• 2 tablespoons fresh turmeric root, peeled and grated
• 1/2 teaspoon ground cumin
• 1/4 cup ice water

For Garnish

• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped

Instructions

1. Drain and rinse 2 (15-ounce) cans chickpeas thoroughly under cold water.
2. Peel 2 cloves garlic and add them to a food processor.
3. Add the drained chickpeas, 1/4 cup fresh lemon juice, 1/4 cup tahini, and 1/2 teaspoon salt to the food processor.
4. Process the mixture on high speed for 1 minute until it starts to break down.
5. Scrape down the sides of the food processor bowl with a spatula to ensure even blending.
6. Peel and grate 2 tablespoons fresh turmeric root directly into the processor. Tip: Wear gloves to avoid staining your hands yellow.
7. Add 1/4 cup olive oil, 1/2 teaspoon ground cumin, and 1/4 cup ice water to the mixture.
8. Process on high for 2-3 minutes until completely smooth and creamy. Tip: The ice water helps achieve a light, airy texture.
9. Taste and adjust seasoning if needed, but avoid adding more salt at this stage to prevent over-salting.
10. Transfer the hummus to a serving bowl and use the back of a spoon to create swirls on the surface.
11. Drizzle 1 tablespoon olive oil over the top of the hummus.
12. Sprinkle 1/2 teaspoon smoked paprika and fresh chopped parsley over the oil. Tip: Let it sit for 10 minutes before serving to allow flavors to meld.

Perfectly smooth with a warm, earthy kick from the turmeric and a hint of smokiness from the paprika. Serve it with veggie sticks, pita chips, or as a spread on sandwiches for a burst of color and flavor that’s totally Instagram-worthy.

Flavorful Turmeric Root Tea

Just discovered the golden elixir that’s blowing up your feed! Turmeric root tea delivers anti-inflammatory power with bold, earthy flavor. Get ready to brew this vibrant cup in minutes.

Ingredients

For the tea base:
– 1 cup water
– 1 tbsp fresh turmeric root, grated
– 1 tsp fresh ginger, grated

For flavor enhancement:
– 1 tbsp honey
– 1 tbsp fresh lemon juice
– ¼ tsp black pepper

Instructions

1. Pour 1 cup of water into a small saucepan.
2. Turn the heat to medium-high and bring the water to a rolling boil at 212°F.
3. Add 1 tbsp of grated fresh turmeric root to the boiling water.
4. Add 1 tsp of grated fresh ginger to the saucepan.
5. Reduce the heat to low and simmer the mixture for exactly 5 minutes to extract maximum flavor.
6. Strain the tea through a fine mesh sieve into your mug, pressing the solids to release all liquid.
7. Stir in 1 tbsp of honey until fully dissolved.
8. Squeeze 1 tbsp of fresh lemon juice into the tea.
9. Sprinkle ¼ tsp of black pepper into the mug and stir thoroughly.

Heavenly warmth meets earthy complexity in every sip. The pepper boosts turmeric absorption while the lemon cuts through the spice. Serve it hot for cozy mornings or pour over ice with a mint sprig for a refreshing twist.

Turmeric Root Marinated Grilled Chicken

Bold flavors meet backyard vibes. This turmeric-marinated chicken brings golden-hour glow to your grill game. Get ready for that crispy-juicy magic.

Ingredients

For the marinade:

• 1/4 cup olive oil
• 2 tbsp grated fresh turmeric root
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

For grilling:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil (for brushing)

Instructions

1. Whisk together 1/4 cup olive oil, 2 tbsp grated turmeric root, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
2. Place 4 chicken breasts in a resealable bag and pour the marinade over them.
3. Seal the bag, removing excess air, and massage the marinade into the chicken until fully coated.
4. Refrigerate the marinating chicken for at least 2 hours or up to 8 hours for deeper flavor.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with 1 tbsp olive oil.
6. Remove chicken from the marinade, letting excess drip off, and discard the used marinade.
7. Place chicken on the grill and cook for 6-7 minutes until grill marks form and edges appear opaque.
8. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F.
9. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before slicing.

Golden and glistening, this chicken boasts a crisp exterior with tender, juicy insides. Serve it sliced over a vibrant grain bowl or tucked into warm tortillas with a zesty slaw for a fresh twist.

Tangy Turmeric Root Salad Dressing

Y’all need this zesty dressing in your life—it’s bright, bold, and packed with gut-friendly goodness. Transform any salad from blah to boom with just a whirl in your blender. Trust us, your taste buds will thank you.

Ingredients

For the dressing base:
– 1/2 cup extra-virgin olive oil
– 1/4 cup apple cider vinegar
– 2 tbsp fresh lemon juice
– 1 tbsp honey
– 1 tsp ground turmeric
– 1/2 tsp ground black pepper
– 1/2 tsp sea salt

For fresh additions:
– 1 small garlic clove, minced
– 1 tbsp fresh ginger, grated

Instructions

1. Combine 1/2 cup extra-virgin olive oil, 1/4 cup apple cider vinegar, 2 tbsp fresh lemon juice, 1 tbsp honey, 1 tsp ground turmeric, 1/2 tsp ground black pepper, and 1/2 tsp sea salt in a blender.
2. Add 1 small minced garlic clove and 1 tbsp grated fresh ginger to the blender.
3. Secure the blender lid tightly and blend on high speed for 30 seconds until the mixture is smooth and emulsified.
4. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated.
5. Blend again for 15 seconds to achieve a uniformly creamy texture without any lumps.
6. Pour the dressing into a glass jar or airtight container immediately after blending.
7. Refrigerate the dressing for at least 30 minutes to allow the flavors to meld and intensify.
8. Shake the jar vigorously before each use to recombine any separated ingredients.
A velvety, golden-hued dressing with a tangy kick from the vinegar and lemon, balanced by the warmth of turmeric and ginger. Drizzle it over roasted root vegetables or use it as a marinade for grilled chicken to add a vibrant, earthy depth. Its creamy consistency clings perfectly to greens without overpowering them.

Rich Turmeric Root Infused Bread

Craving something golden and gut-friendly? This turmeric bread brings vibrant color and earthy warmth to your table. Get ready to bake something truly Instagram-worthy.

Ingredients

For the Dough

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 2 tbsp honey
• 1 cup warm water (110°F)
• 2 tbsp olive oil

For the Turmeric Infusion

• 1/4 cup fresh turmeric root, grated
• 1/2 cup whole milk
• 1 tsp black pepper

Instructions

1. Combine 1 cup warm water (110°F), 1 tbsp active dry yeast, and 2 tbsp honey in a large bowl. Let sit for 5 minutes until foamy.
2. Grate 1/4 cup fresh turmeric root and mix with 1/2 cup whole milk and 1 tsp black pepper in a small saucepan. Tip: Adding black pepper boosts turmeric’s bioavailability.
3. Heat the turmeric mixture over medium heat until steaming (about 3 minutes), then remove from heat and let cool to 110°F.
4. Strain the turmeric milk through a fine mesh sieve into the yeast mixture, pressing to extract all liquid.
5. Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the bowl. Stir until a shaggy dough forms.
6. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: Proper kneading develops gluten for a better rise.
7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan.
9. Cover and let rise for 30 minutes until the dough domes above the pan rim.
10. Preheat oven to 375°F. Bake the bread for 35 minutes until golden brown and hollow-sounding when tapped. Tip: For a soft crust, brush the top with melted butter right after baking.
11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Keep this loaf sliced thick for toast—its earthy turmeric flavor pairs perfectly with avocado or almond butter. The crumb stays moist with a subtle peppery kick, making every bite as nutritious as it is beautiful.

Crunchy Turmeric Root Roasted Vegetables

Revolutionize your veggie game with this golden, crispy turmeric-roasted masterpiece. Ready to transform ordinary roots into extraordinary crunch? Let’s get roasting!

Ingredients

For the Vegetables:
– 4 cups chopped root vegetables (carrots, parsnips, sweet potatoes)
– 2 tbsp olive oil

For the Turmeric Coating:
– 1 tbsp ground turmeric
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp black pepper
– 1 tsp sea salt

Instructions

1. Preheat your oven to 425°F (218°C) to ensure even cooking and maximum crispiness.
2. Chop 4 cups of root vegetables into 1-inch uniform pieces for consistent roasting.
3. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp turmeric, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, and 1 tsp sea salt until fully combined.
4. Toss the chopped vegetables in the turmeric mixture until every piece is evenly coated.
5. Spread the coated vegetables in a single layer on a parchment-lined baking sheet, ensuring they don’t overlap.
6. Roast at 425°F for 25-30 minutes, flipping halfway through, until edges are golden brown and crispy.
7. Check for doneness by piercing a vegetable piece with a fork—it should be tender but firm.
8. Remove from oven and let rest for 5 minutes to allow flavors to meld and crispness to set.

Heavenly crunchy texture meets earthy turmeric warmth in every bite. Serve over quinoa for a power bowl or alongside grilled chicken—this golden veggie magic elevates any plate instantly!

Turmeric Root and Ginger Elixir

Packed with anti-inflammatory power, this golden elixir boosts immunity and soothes digestion. Perfect for chilly mornings or post-workout recovery. Blend it hot or serve it chilled for instant vitality.

Ingredients

For the base:
– 1 cup fresh turmeric root, peeled and chopped
– 1/2 cup fresh ginger root, peeled and sliced
– 4 cups filtered water

For simmering:
– 1 cinnamon stick
– 1/4 cup raw honey
– 1 tbsp fresh lemon juice
– Pinch of black pepper (enhances turmeric absorption)

Instructions

1. Combine 4 cups filtered water, 1 cup chopped turmeric root, and 1/2 cup sliced ginger root in a medium saucepan.
2. Add 1 cinnamon stick to the saucepan.
3. Bring the mixture to a boil over high heat, then reduce to a simmer at 200°F.
4. Simmer for 15 minutes until the liquid turns deep golden and the roots soften.
5. Strain the liquid through a fine-mesh sieve into a heatproof pitcher, pressing the solids to extract all liquid.
6. Discard the solids and stir in 1/4 cup raw honey until fully dissolved.
7. Mix in 1 tbsp fresh lemon juice and a pinch of black pepper.
8. Serve immediately hot or refrigerate for 2 hours for a cold version.

Mellow yet vibrant, this elixir has a warm, spicy kick with earthy undertones and a silky texture. Pour it over ice with a citrus slice or warm it with a dash of coconut milk for a creamy twist.

Turmeric Root Mashed Potatoes

Heads up, foodies—this isn’t your grandma’s mashed potatoes. Turmeric root mashed potatoes are the vibrant, gut-loving upgrade you never knew you needed. Get ready to wow your taste buds and your Instagram feed.

Ingredients

For boiling:
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 1 tbsp salt

For mashing:
– 1/2 cup whole milk, warmed to 120°F
– 4 tbsp unsalted butter, softened
– 1/4 cup sour cream
– 1/4 cup freshly grated turmeric root
– 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Add 1 tbsp salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer the potatoes for 15–18 minutes, until a fork pierces them easily.
4. Drain the potatoes thoroughly in a colander and return them to the warm pot.
5. Let the potatoes steam-dry in the pot for 2 minutes to evaporate excess moisture.
6. In a small saucepan, warm 1/2 cup whole milk to 120°F over low heat—do not boil.
7. Add 4 tbsp softened unsalted butter, 1/4 cup sour cream, and 1/4 cup freshly grated turmeric root to the potatoes.
8. Pour the warmed milk over the potato mixture.
9. Mash everything together with a potato masher until smooth and creamy.
10. Season with 1/2 tsp black pepper and mash again to combine.
11. Serve immediately while hot.

Expect a velvety, sunshine-yellow mash with a earthy, slightly peppery kick from the fresh turmeric. Try topping with crispy fried shallots or a drizzle of brown butter for extra crunch and depth—perfect alongside roasted chicken or as a bold standalone side.

Sweet Turmeric Root Pancakes

Y’all need to try these golden turmeric pancakes! They’re vibrant, anti-inflammatory, and packed with earthy-sweet flavor. Perfect for a cozy breakfast or a healthy dessert fix.

Ingredients

For the Batter:
– 1 cup all-purpose flour
– 2 tsp ground turmeric
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup whole milk
– 1 large egg
– 2 tbsp melted unsalted butter
– 2 tbsp honey
For Cooking:
– 2 tbsp vegetable oil

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tsp ground turmeric, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until fully combined.
2. In a separate bowl, beat 1 large egg with 1 cup whole milk, 2 tbsp melted unsalted butter, and 2 tbsp honey until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; do not overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat and add 1 tbsp vegetable oil, swirling to coat the pan evenly.
5. Pour 1/4 cup batter per pancake onto the skillet, cooking until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip each pancake carefully and cook for another 2 minutes until golden brown and cooked through.
7. Repeat with remaining batter, adding more oil as needed to prevent sticking.
8. Serve immediately for the best texture and warmth.

Delightfully fluffy with a warm, earthy sweetness from turmeric and honey, these pancakes have a vibrant yellow hue that’s totally Instagram-worthy. Drizzle with extra honey or top with fresh berries for a burst of freshness that balances the spice.

Conclusion

Just imagine the vibrant flavors and health benefits awaiting you in these 34 turmeric recipes! We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards to inspire fellow home cooks. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.