They make wonderful missles to throw at crows!
Here are a couple of ways to cook turnips that does not involve boiling.
Steam young turnips that have been peeled and sliced into 1/2" slices. Drain and season with butter, lemon juice or vinegar, and cream as for mashed potatoes.

Cook young turnips as in the preceding recipe, drain and dry them well. Brown in hot melted butter, glaze with paprika and sugar.

Personally I can't stand turnips--too many awful memories of the brown bombs my grandma made of turnips. She boiled them until they were brown and the whole house smelled.
I must ask, and please don't be offended, but why did you plant turnips?

Turnip greens are really delicious cooked "southern style" with salt pork or bacon and some hot pepper flakes. Eat with cornbread.
Turnips are good in beef stew.

Jon

I made a delicious chickpea and turnip stew with ethiopian spices last year: http://blog.fatfreevegan.com/2007/02/chickpea-and-turnip-stew-with-ethiopian.html
But I suppose that recipe is a bit adventurous.

Here's another one for creamed turnips I haven't tried yet, but will be soon enough once this year's crop gets a little bit bigger: http://blog.fatfreevegan.com/2006/02/creamed-turnips.html

We recently cut some up in small (1/2") cubes and roasted them in aluminum foil with some garlic. Moderately tasty (and I'm not a big fan of turnips at all). We also eat the smaller ones raw.

Peal equal amounts of turnips and carrots. Cut them in small dice. Mix together and steam until tender (it won't take long). Season with salt and dress with butter.

Turnips, both roots and greens, are good as ingredients in vegetable soup.

Turnip greens are some of the tastiest greens, IMO. They are good cooked with some fat (pork fat or olive oil) and sprinkled with hot sauce or vinegar.

Jim

Any scalloped potato recipe can be converted to scalloped turnips however the turnips may not take as long in the oven. The golden turnips are nice for this. I usually add either a bit of thyme and sage or freshly grated nutmeg. Personally I like it better than potatoes but I am a brassica freak.

If they are young, tender, and sweet you can eat them raw for snacks.

Otherwise, I eat the greens and compost the roots.

I just bought "Seven Top" to try this fall since its meant for greens only.

You can add them to pot roast or saute them gently in butter or olive oil. Cut thin for quick cooking you can put them in stir fry.

There are two keys to good turnips:

#1. They have to grow fast in cool weather or they will be bitter. (I find Tokyo White less apt to go bitter than Purple Top).

#2. Don't overcook them or they will be NASTY.

There's nothing better than pickled turnips, with feta cheese, calamata olives, hummus, and pita bread.
And the greens are excellent and a southern tradition
on New Year's Day with pork chops, black eyed peas, stewed
tomatoes and rice, and corn bread. Heck, I'm getting hungry!!