Ina Garten style. Seemed a little plain to me.
And considered slicing them like potatoes and making turnip chips with them. But I'm not a big fan of fried foods, especially as I consider the additional pounds of baby elephant that are hanging out around my middle.
And let's face it, the first thing I often do when I need a good food idea is google it with the magic words. So I entered: "turnips bobby flay" in the search engine. Yeah! And I landed on a creamy turnip soup, which sounded really good. Bobby Flay invited onion and garlic to the party (See Ina, that's why I love him) and it just sounds wonderful.
But if one is going to the trouble... of making some food that one hopes will be delicious... then it might be good to try the main ingredient to see whatcha think. I suspected that I did NOT like turnips, I don't know why exactly. I don't like radishes, pushy little overbearing root. And these LOOK like radishes. I popped a little slice in my mouth and found them to be similar texture to potatoes, with a bit of a tangy sweet dirt flavor. Not at all unpleasant. TA DA! We have food worth cookin!
(Oh drat, I should have bought more butter when I was at the grocery!!) Sorry, ADD digression.
I started with the onions and garlic in the pot with the olive oil, per the Bobby Flay recipe. I threw in the roots as I chopped them. After about 10 minutes I tossed in what was left of my glass of white wine. Yummm... It smelled good in the kitchen but needed something. So I went out to the herbs on my back deck and cut some sage and rosemary. Into the pot it went. Smelled even better after that!
After 20 minutes I stuck the immersion blender in the pot and did my best to get it ultra smooth. That didn't work too well so I transferred it to the blender and gave that a whirl. The Bobby Flay recipe says to "strain it through a fine sieve" and so I did. I ended up with lots of black pepper in the sieve, looks like I need to adjust my pepper grinder. I tried the soup at that point and nearly fell over, it was WONDERFUL.
Food is an art if the chef is an artist!
Savor the flavors,