Scrub turnips with a vegetable brush before cooking. Then trim the leaf end and slice off the root end. Larger turnips should be peeled, but baby turnips—those less than 2 inches (5cm) in diameter—can be cooked without peeling. Thinly sliced turnips have a crisp texture, and can be consumed raw. They make a good addition to platters of raw vegetables and dip, while diced turnip lends a hearty flavor to soups.
Cut turnips into chunks and boil until they are tender, about 6 to 10 minutes. Whole turnips take about 30 minutes to cook.
Use either whole, unpeeled baby turnips or larger ones, peeled and cut into wedges. Then toss with olive oil, salt, and pepper, and place them on a baking sheet in a single layer. Roast at 375°F (190°C) until they are tender, about 35 to 45 minutes.
Place turnip cubes, with a few tablespoons (30 to 45mL) of water or stock in a covered microwave-safe casserole and cook on High for about 3 minutes. Then let stand for about 3 minutes before serving.
Good flavors for seasoning turnips include lemon, nutmeg, garlic, cheeses, thyme, parsley, and chervil.