My grandma made this every spring when money was tight. The simplest ingredients create the most unexpectedly satisfying bowl of comfort.

This slow cooker 3-ingredient poor man turnip noodles recipe is the kind of thing my grandma used to pull together every spring when money was tight and the turnips were cheap at the farm stand. It’s proof that a few humble ingredients—egg noodles, turnips, and butter—can turn into a surprisingly cozy, stick-to-your-ribs bowl of comfort. Everything simmers low and slow until the turnip cubes are soft and creamy and the noodles are coated in a pale golden, buttery sheen. It’s the kind of simple, no-fuss meal you can toss in the slow cooker before work and come home to something that tastes like a hug in a bowl.

Serve these poor man turnip noodles straight from the slow cooker into warm bowls with plenty of black pepper on top. They’re great with a simple green side salad, steamed or roasted vegetables, or a can of green beans warmed on the stovetop when you’re really stretching the budget. If you have it, a sprinkle of grated Parmesan or a spoonful of sour cream on individual bowls adds a little richness. Pair with sliced bread, dinner rolls, or even buttered toast to soak up the extra buttery sauce and make the meal feel a bit more complete.

Servings: 4

4 cups peeled and small-diced turnips (about 1 1/2 pounds whole turnips)

Peel the turnips and cut them into small, even cubes, about 1/2 inch. Smaller cubes help them soften and turn almost creamy in the slow cooker.

Lightly grease the inside of your slow cooker crock with a tiny bit of butter or nonstick spray to help keep the noodles from sticking later.

Add the diced turnips to the slow cooker. Pour in the water, then sprinkle the salt and black pepper over the top. Stir to coat the turnips evenly.

Dot the turnips with the pieces of butter, spreading them out so they melt evenly as everything cooks.

Cover and cook the turnips on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the turnip cubes are very tender when pierced with a fork and the butter has melted into a light, pale golden cooking liquid.

Once the turnips are tender, give everything a gentle stir, slightly mashing just a few of the cubes against the side of the crock. This helps thicken the buttery liquid a bit while still leaving most of the turnips in soft pieces.

Stir in the dry egg noodles, making sure they are mostly submerged in the buttery turnip mixture. If the noodles are not covered, add just a splash or two more water—only enough so the noodles can soften without becoming soupy.

Cover the slow cooker again and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the noodles are very soft and have soaked up most of the liquid. The noodles and turnips should look lightly glossy and coated in a thin, buttery sauce, with creamy white turnip pieces throughout.

Taste and adjust seasoning with a little more salt and black pepper if needed. If the mixture seems too thick, stir in a tablespoon or two of hot water or an extra pat of butter until it looks silky and lightly sauced.

Serve the poor man turnip noodles hot, straight from the slow cooker, with extra black pepper on top if you like. The dish will thicken slightly as it sits, so you can gently stir in a splash of water or another small knob of butter before serving seconds.

To keep this close to its poor man roots, the base recipe uses just turnips, noodles, and butter plus simple seasoning, but you can stretch or dress it up depending on what you have. For extra richness, stir in a splash of milk, cream, or evaporated milk at the very end until the noodles look lightly creamy. If you like a bit of onion flavor, add 1/2 thinly sliced onion on top of the turnips before cooking. A pinch of garlic powder, dried thyme, or dried parsley can also be added with the salt and pepper without changing the feel of the dish too much. To bulk it up, stir in a handful of frozen peas or corn during the last 10 minutes of cooking the noodles. If you want some protein but still keep it budget-friendly, leftover shredded chicken or diced ham can be folded in at the end just to warm through. For food safety, keep the slow cooker covered while cooking, and do not leave the cooked dish sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly until steaming hot before eating. Avoid adding raw meat to this specific recipe without adjusting cook times and ensuring it reaches a safe internal temperature (165°F/74°C for poultry).