I picked up my CSA veggie box and found it had 4 rather small and perky turnips in it. My mother never cooked them for me because her father renounced them after the Depression. Most of Epi's recipes sound delicious but I'm on a diet and cannot use them as a matrix for butter/cream/parmesan. Any suggestions?
Peel them, cut them into chunks, spritz them with a tiny bit of olive oil and roast them with some salt, pepper, herbs, etc. My mom never made turnips, either. When I finally tried them, I realized what a bad rap they've gotten. They're also really good in soup or stew.
A very non-threatening way to introduce turnips to your household is to use them in vegetable soup. It's not all about the turnip that way and when you have the the other flavors of the vegetables, the turnips are by comparison sweeter than you might expect.
Traditionally (where I'm from anyway), the turnips are diced and simmered with the greens. I use stock and a dried chile for flavor.
I got some radish-sized ones this weekend and have been enjoying them sliced into salads. But roasting them as Ruth suggests is also very good.
I was not a big fan of the poor turnip growing up, but when I moved to RI years ago, they prepare it mashed with carrots. I found I liked them that way. The sweetness of the carrots really made a big difference. Not sure what you put in with them mashed? I suppose some salt & pepper and whatever you like that is on your diet?
I think roasted, as Ruth, suggests, would be good too. I make a roasted root veggie dish (from CI) that is basically cut up root vegetables (any you like, but cut so they will cook in the same time) and it is simply tossed with balsamic vinegar, olive oil, salt and pepper and roasted for about an hour or until done. Garlic is added near the end so it doesn't burn. REALLY good. I typically use potatoes, sweet potatoes, onion and carrots, but turnips certainly qualify.
I agree with roasting! This might be too rich for you but the are wonderful cooked with carrots and glazed. Basically cut the veggies into equal sides and put them in a skillet with water that comes about halfway up the sides of the veggies, add about two TB of butter and a teaspoon of sugar, cover and simmer til tender then take lid off and continue shaking pan til the liquid is gone and they are glazed.