Wash the turnips thoroughly under cold running water
Peel the turnips if the skin is thick or tough
Trim off the tops and root ends
Cut into slices, cubes, wedges, or chunks as needed
Boil in salted water until tender
Steam until fork-tender
Roast with oil, salt, and pepper until browned
Mash after boiling or steaming
Sauté with butter or oil over medium heat
Add to soups, stews, or braises
Eat raw if young and tender, sliced thinly
Season with herbs, garlic, or spices as desired