We just roast ours with olive oil, s&p.

Could you shred them raw and make a light slaw/salad? I do that with carrots a lot.

I cook them in milk with some whole cloves of garlic and then puree them - add a little butter. tastier than mashed potatoes, and very easy.

Alton Brown did some cool things on Good Eats with turnips. I think he did turnip fries mashed turnips and some other cool things with them. I think Veoh has nearly all of his episodes. Some user worked really hard to post just about evey good eats on the site.

Gourmet did a braised turnip with miso butter recipe last September that was excellent. http://www.epicurious.com/recipes/food/views/Japanese-Turnips-with-Miso-354957

Those little baby turnips (and their green tops) pictured in your photo are great braised in a little olive oil, butter and white wine. Here's a recipe.
http://www.atthefarmersmarket.com/2009/11/test.html

A favorite of mine is to peel and cut into equal size pieces. Blanch briefly, pour out water, add oil and sauté untill some brown spots appear. At this point add some butter, sugar and cider vinegar to form a sweet-sour glaze.

Salt, pepper, serve...

As mentioned above, roasting with some olive oil, salt, and a little pepper is perfection. Make sure you use the greens! Just a little olive oil in a pan and they become so sweet and savory....It's hard to not just eat them right from the pan. A new green topping for a homemade pizza!

I second buttery mashed turnips.

I made a turnip and potato gratin last week and it was delightful. Peel and slice the turnips and potatoes, sautee in a little olive oil with diced onion until tender. Throw in the turnip greens for a few minutes to wilt. Stir it all together with a simple bechamel sauce, pour into a dish, sprinkle some cheese on top, and bake at 400 for 15-20 minutes until the cheese is brown and bubbly. Yum.

Seriously: pickled turnips.

I decided last fall to pickle everything I could get my hands on just to see what was good and what wasn't good. The turnips came out top of the list. I used a spicy brine, too. So they had some red pepper and garlic in there. Seriously yummy. Carrots are also good. Parsnips, while not bad per se, don't really float my pickle boat.

i'm a big fan of turnip fries. slice them up, a bit of oil, and salt, rosemary if you've got it or you feel like it, and roast on 450 til browned. mmm.

Use them in everything!

I often roast them with whatever else I happen to have - potatoes, carrots, celery, fennel, whatever. A bit of olive oil, salt, pepper, and whatever herbs you are in the mood for.

They are awesome when added to pretty much any soup or stew. They kind of disappear - they get pretty soft and they take on the other flavors so much that you kind of forget you're eating them - but they contribute to the overall flavor of the dish in a very subtle, wonderful way.

Does anyone else feel bad about peeling them? I think turnips are so pretty with their purple tops - I get kind of sad when the purple goes away.

My CSA has a fabulous turnip recipe...boiled, mashed, and mixed with lots of caramelized onions.

http://www.wordenfarm.com/recipesturnipsirishturnipswithcaramelizedonions.html

Lots of couscous recipes include turnips in the stew - adds a touch of bitterness to balance the sweetness of the squash, onions, carrots, raisins or apricots or whatever.

I like them roasted together with winter squash, potatoes and onions. They take well to being roasted with a blend of south Asian spices - coriander, cinnamon, chili powder, cumin, cloves etc.

Buttery mashed turnips sounds so yum...personally i chop them up with some sweet potato and parsnips, throw them in a pan, drizzle with chilli/garlic olive oil, dash on some seasonings (oregano, basil, thyme) add some pink salt and cracked pepper and put in the oven.

I turn it a couple of times, but end result is a nice herb roasted medly of flavour that goes great with some steam veg and protein.

saer
http://cravenmaven.wordpress.com

My family (including baby!) loves this Indian turnip recipe: http://allrecipes.com/Recipe/Kashmiri-Style-Kidney-Beans-with-Turnips/Detail.aspx. We substitute pimenton for the paprika and use regular garam masala instead of kashmiri. Easy, and super yummy!

I like them mashed with butter, but I recently experimented with honey and caramelized onions to help cut the bitterness of turnips and really enjoyed the results!
http://coldcerealandtoast.com/2010/02/11/bitter-sweet-affair-turnips-with-caramelized-red-onions/