Just pulled a bunch of purple top turnips.
How do you like to eat your turnips?
Any favorite recipes to share??
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The only way I know of it being made is like squash on thanksgiving, with a little olive oil or butter, maybe even some maple syrup, or honey or sugar. I have not made it my self, just ate it.
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My favorite way to eat them is cut up and added to a mess of turnip greens, or turnip greens mixed with collards and mustard greens with onion, garlic, cayenne, chicken broth and braised ham hocks.
I’ve also sliced them, vacuum sealed with olive oil, salt, and thyme and cooked sous vide.
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Thanks you guys. I had a turnip & collard green mix that turned out really good. I never thought about adding the turnip in with the greens! 
I haven’t gotten creative with them and figured there must be more interesting ways to fix them. I do like them in a mix of other root veggies, olive oil and various seasonings roasted in the oven. I think I scarred my boys for life though the first time I served this. Rutabaga and turnip look a lot like potatoes roasted this way! They won’t touch roasted potatoes now without first asking if there is anything besides potatoes in there!! 
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Rutabagas (I’ve never eaten turnip roots) - peeled, diced and simmered in water containing a tsp. If chicken bullion, a Tbsp. Brown sugar, and a Tbsp Butter.
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Thanks Lucky! Maybe the brown sugar helps offset the slight bitterness of the root? Although When I have grown them both, turnips have more bitterness than rutabaga, imo.
I like them roasted with mixed root vegetables, mixed with sweet and regular potatoes in a mash, young, fall grown turnips of many varieties are excellent raw.
Also, I’ve enjoyed preparing them per this recipe for daikon from Japanese Cooking: a Simple Art. You can omit the mirin if you don’t have it, and chicken broth will work instead of dashi.
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its popular here to mash them with carrots some butter and chicken broth.
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Thanks Jay! I like them mixed with other root vegetables too. I was wondering how they would be in recipes calling for Daikon. I might try pickling some to, since my pickled radish turned out so good!
@moose71, That does sound good. The sweetness of the carrot is probably a good compliment to the turnip.
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Yes, they generally work well in a lot of daikon applications. I realized I uploaded the first half of the recipe twice, so I fixed that above.
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Thanks!!
also really good in a boiled dinner.
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Never had rutabagas until older in life, but they make a good item for the crisper…to be used anytime, or not for 3 months.
Turnips I have always grown and liked. Fall ones are sweeter than spring grown ones. I plant in March and in late August or early September. (well, not every year do I get around to it)
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@BlueBerry, I should plant them for fall harvest. Especially if they are sweeter. We have had a fairly cool spring this year while they were maturing and I think their flavor is improved vs a typical hot dry spring.
I haven’t planted rutabaga for a few years but I remember them keeping very well in the fridge fir a looong time- I didn’t know what to do with them!!
I was similarly traumatized as a child. So I try not to masquerade other root vegetables as potatoes. But now I like many of them with their own preparations, maybe even including a mash or puree, but not served in place of potatoes.
Still don’t like sweet potatoes substituted in for potatoes either, even though I like sweet pototoes.
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I might be feeling like a bad parent right now…
I don’t care for turnips by themselves, but chopped and added to vegetable soups they are great. I shredded and dehydrated a bunch last fall due to lack of freezer space. I put them in various soups now and we love them that way.
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I plant Japanese turnips(all white) and we only eat them raw (skinned), like apples. 
I sometimes slice them in a salad.
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