---

Answers: ok, so this question must seem very weird to many of you..
but i truely am unsure of how to cook it because i have never even eaten one before.
im asking this question because i want to make it taste perfect.

my guess is that i boil it but i am sure there are other ways in having a great out come, like roasting? .. and what about flavouring and things like that?

my plan is to make mexican flavoured mince sauce.. with a side dish of turnip, parsnip, celery and rice.

any suggestions??

---

Cut it into small pieces and place in cold water and bring to the boil - don't put it straight into boiling water as it will cook unevenly.
When it is tender but not too soft remove and drain and let it sit for a few minutes.
In a very hot pan add some finely chopped garlic, dried chilli finely chopped, some coursely ground black pepper and finely grated ginger. Let it cook for a minute then add the turnip pieces - toss and turn until the turnip starts to take some colour. Tip it into a serving bowl and sprinkle with some toasted sesame seeds.

---

I would chop and boil it in salted water, just like a potato. When they just yield to a fork, they're done! I like them with a bit of butter, salt, and lots of fresh ground black pepper.

---

Haha, are you from the south too? I had never eaten the root till a few years ago, growing up we always picked the greens and left the root. A friend of mine from the north east introduced me to the "turnip" instead of the greens. While they are good grilled or roasted, my favorite is still to cube them in 3/4 inch cubes and boil them in a little salted water till they are tender but not mushy. Drain them and then toss in a little butter and salt and pepper. It is simple but delicous. Many people also mix them with potatoes and mash them both together, they are also good in stews or cooked with a roast.

---

Make it into a soup topped with caramelised mango and saffron langoustine.

---

WHITE TURNIPS

4 or 5 white turnips (raw)
3/4 c. diced onion
1/2 c. celery, chopped
1 beef bouillon cube
3/4 c. water
2 tbsp. butter

Cut raw turnips in pieces and boil in water until tender. Mix in celery and onion and bouillon cube in the water. Pour over vegetables and cook until done. Add butter, toss lightly. Serves 4.

---

I am a former chef and eat alot of them because they do not have the gassy qualitys the rutabagas have, all of the answers have a good way of using them, I find they cook faster than the other yellow turnip and are not as woody.

Like the one person said I would boil them and the parsnips together and the celery if your chopping it fine saute and add into the rice.

I test mine like you do potatos, if your going to leave them in 1/8 (cut the whole one half and then into four piece per section), I would let them cook until when you test them a fork can gently pierce them, I like to make a mash of parsnip, white turnips and carrots, and flavour it with butter and brown sugar.

---

---

---