1 pound Turnips, diced
1 pound Potatoes, peeled if necessary and diced
4 cloves Garlic peeled
3 tablespoons Butter
2 Tablespoons plain yogurt
Pepper to taste

Boll turnips, potatoes, and garlic for 10 minutes in a pot 
of salted water, until the vegetables are tender.
Drain. 
Either mash or put vegetables through a food mill or ricer. 
Beat in the butter and yogurt. 
Season with pepper, if desired.

Makes 8 servings

1/4 cup honey

1 tablespoon fresh lemon juice

1 1/2 tablespoons butter, melted

4 Bosc pears, peeled, quartered, cored

2-3 pounds potatoes, peeled, cut into 2-inch pieces

1-2 pounds white turnips, peeled, cut into 2-inch pieces

1 1/2 sticks butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper.

Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Re-warm in microwave before continuing.)

Re-warm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

Makes 8 servings

* 1/4 cup honey
* 1 tablespoon fresh lemon juice
* 1 1/2 tablespoons butter, melted
* 4 Bosc pears, peeled, quartered, cored

* 2-3 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
* 1-2 pounds white turnips, peeled, cut into 2-inch pieces
* 1 1/2 sticks butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)

Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

(Gourmet)
 
1 medium rutabaga
3/4 pound carrots
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
 
Trim peel rutabaga and carrots. Cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
 
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

Makes 8 servings

* 1/4 cup honey
* 1 tablespoon fresh lemon juice
* 1 1/2 tablespoons butter, melted
* 4 Bosc pears, peeled, quartered, cored

* 2-3 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
* 1-2 pounds white turnips, peeled, cut into 2-inch pieces
* 1 1/2 sticks butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)

Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

Recipe from "The Art of Simple Food" by Alice Waters
 
Remove the greens from:
1-2 bunches of young turnips with greens
 
     Trim and discard the stems from the greens. Wash and drain the greens and cut them into 1/2-inch strips. Trim the roots from the turnips. If needed peel the turnips (taste one to judge if the skins are tough), and slice thin. Warm 3 tablespoons butter or olive oilin a heavy pot over medium heat. Add 1 onion, sliced thin and cook until soft, about 12 minutes. Add the sliced turnips with 1 bay leaf, 2 thyme sprigs, and Salt.
     Cook for 5 minutes or so, stirring occasionally. Cover with 6 cups chicken broth.
Bring to a boil, then turn the soup down to a simmer and cook for 10 minutes. Add the turnip greens and cook for another 10 minutes or until the greens are tender. Taste for salt and add more as needed.
 
Variations:
• Add a small piece of prosciutto or smoked bacon with the sliced turnips and herbs.
• Garnish the soup with grated Parmesan.
• Cook the soup in water instead of broth and stir in a couple tablespoons of butter or olive oil at the end for richness.

2 med. turnips
1/2 tsp salt
1 Tbs lime juice
1/8 tsp cumin
1/8 tsp cayenne pepper

Peel turnips. Slice into thin rounds, then cut in half.
Toss turnips in bowl with salt and lime juice. Cover and
let marinate for 2-4 hours at room temp.
Shortly before serving, combine cumin and cayenne, and then add to the pickles.

*** Remember that the Turnip Greens can be eaten as well. They are great steamed or sautéed with olive oil and garlic (or garlic scapes)***

Raw white turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts.
           
1 cup peeled and grated raw turnips (about 2 medium turnips)
1 cup peeled and grated tart apples (Granny Smith are one suggestion)
      (about 1 large apple)
1/2 cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt and freshly ground black pepper
 
Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

Raw young turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins, or top with chopped and freshly toasted pecans or walnuts.

1 cup peeled and grated raw young turnips (about 2 medium turnips)

1 cup peeled and grated tart apples (Granny Smith or greenings) (about 1

large apple)

1/2 cup finely chopped fresh parsley

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil

Salt and freshly ground black pepper

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.