Turnips, I got 'em.

[chromedome]

In addition to the young/old turnips thing, you'll want to match your use to the type of turnip you've got. White turnips have a sharp, radishy flavour when raw...excellent where you've planned on it, overwhelming where you haven't. Yellow turnips ("Swedes" or rutabagas) are sweet and mild when raw. When cooked, they taste similar.

I'll also second the part about the greens. I'm a big fan of most cooking greens, and turnip greens are one of my favourites. They have a nice edge to them; they can be substituted in some applications for broccoli rabe or one of the more pungent Asian greens.

[Mudpuppie]

In addition to the young/old turnips thing, you'll want to match your use to the type of turnip you've got. White turnips have a sharp, radishy flavour when raw...excellent where you've planned on it, overwhelming where you haven't. Yellow turnips ("Swedes" or rutabagas) are sweet and mild when raw. When cooked, they taste similar.

Not to quibble, but my opinion is that cooked turnips and rutabegas taste totally different. I think i could pick them out in a blind taste test.

Love 'em both, by the way.

[beccaboo]

Not to quibble, but my opinion is that cooked turnips and rutabegas taste totally different. I think i could pick them out in a blind taste test.

Yes--I hate cooked turnips but quite like cooked rutabagas. Rytabagas aren't so watery, and don't get that icky uriney flavor.

[Susan G]

Cubed in 1" blocks, slow roasted with rosemary and black pepper. Duck fat.....yummm. Never tried it for this roast - sounds heavenly!