I’ve been inspired by those members who claim to not like turnips.  It’s not that I don’t appreciate the individual tastes and preferences of each and every one of you . . . I just want to do all I can to help everyone discover the full potential of each of the vegetables we grow.  I’m not saying I expect everyone to love turnips as much as I do . . . but I am hoping these tips may help out.                             — Molly
Raw:  This is honestly my favorite way to eat these tubers.  I slice them into strips or chunks to eat like carrot sticks or toss into a green salad.  I’ll admit I also love to bite into them like eating apples (!). If the bitter taste is too strong for you, try adding your favorite vinaigrette (I’d suggest something on the sweeter side, like balsamic or rice vinegar).  You could even dip the slices into peanut butter, tahini, or hummus.  Yum.
Blanched:  If the bitterness is still too much, try blanching the turnips before eating them.  Blanch in boiling water for 4-5 minutes, and then plunge into ice water.  They should still have a crisp but won’t be as strongly flavored.
Baked:  Coat washed turnips in olive oil or place butter in baking dish and cook at 350F for 30 min. or more, depending on size.  Pierce with a fork to check on doneness.  When just tender, it’s time to take them out.  Season to taste (experiment with fresh lemon juice; herbs; salts; and leeks, onions, or garlic). If you’d like more tips, just ask!