• 3-4 turnips without tops/greens (buy without the tops, or buy in a bunch like fresh carrots, bound together by their leafy tops)

If you buy turnips with their greens, cook the turnip greens the same way you cook mustard and collard greens.

Turnips are a good meal-stretcher because — like tofu– cooked turnips can absorb other flavors easily.  When cooked and sliced, they resemble white potatoes.  They can even be mashed with butter, salt, pepper and a little milk, like mashed potatoes.  However, some people like to eat cooked turnips as is and served with greens, beans, and cornbread.

To prepare your turnips, cut off the greens and either cook them or discard on the compost heap. If your turnips have a long skinny root on the opposite end from the greens, cut it off.  Peel your turnips.  You may be surprised that although the skins are white fading to lavender or purple, the inside of the turnips are solid white.

Turnips are about the size of a baseball. If your pot is big enough to hold all 3 or 4 “baseballs”, place the whole, peeled turnips in the pot and add 1 inch of water. 1 finger tip or knuckle to the next knuckle = 1 inch.  If your pot isn’t that big, cut the turnips in half or quarters to fit.  Bring the water to a boil, then cover the pot, turn the heat to low and simmer whole turnips 30 minutes.  Simmer turnip quarters 20 minutes.  If you are eating the turnips as is, drain off any remaining water, add salt and pepper to taste, plus 2 tablespoons butter and stir while still warm to break apart turnip pieces into smaller, more manageable chunks.