Wash and peel the turnips if the skin is tough
Trim the ends and cut into even pieces
Boil in salted water until tender, about 10 to 20 minutes
Drain and mash with butter, salt, and pepper
Roast with oil, salt, and herbs at 400°F until browned and tender
Sauté sliced turnips in butter or oil until soft and lightly caramelized
Steam until fork-tender, then season to taste
Add turnips to soups, stews, or braises and cook until tender
Glaze with butter, sugar, or honey in a skillet until coated
Serve hot with your preferred seasoning