i suppose an awful lot of people have to like them... otherwise the turnip market would cease to be... and you wouldnt be able to get them.

mmm! aren't turnips the BEST?

Honestly, I've never had a turnip.

I love turnips, especially mashed like potatoes with butter.

I have never eaten a turnip.

A MEAL out of turnips? Please, describe one! =) I like a pickled turnip side dish my mum makes, other than that I don't recall eating turnips in another form.

I have never had fresh but eat the frozen kind every thanksgiving. I like to mix them in with my mashed potatos . They axctually don't taste all that bad by themselves.

I love turnips. I'll gladly take the castoffs that others don't want. I'm looking forward to trying a recipe that Darkling gave me for turnip fries. They sound yummy. My favorite way to have turnips, though, is still mashed with butter and freshly ground black pepper. Mmmmm!

I'm with you, Buddy,. I love turnips, cooked or raw.

I like to eat turnips very much, unfortnately they are not so widespread in Munich as in France. "Pliny the Elder writes that he considered the turnip one of the most important vegetables of his day, rating it "directly after cereals or at all events after the bean, since its utility surpasses that of any other plant." Pliny praises it as a source of fodder for farm animals, and this vegetable is not particular about the type of soil it grows in and it can be left in the ground until the next harvest, it "prevents the effects of famine" for humans" Source and further information: http://en.wikipedia.org/wiki/Turnips

I love turnips but mostly with other things and not on their own, though they do make a wonderful puree or mash.

I love turnips! I may not make a meal out of nothing but turnips, but I sure can make a good meal with them! Here are two of my favorite turnip recipes. Turnip French Fries Chop a large turnip into french-fry strips and (if you wish) lightly coat with oil. I prefer olive oil. Place on a flat baking sheet and sprinkle with salt. They will cook down from about one half to one third of their original volume. Bake at 350-375 for 20 minutes, stirring occasionally (I like mine a little burnt, so I cook them for almost an hour. Just keep an eye on them and taste test often to determine when they are done to your liking). I find that ketchup only detracts from their taste. This recipe scales up easily. It has gotten to the point where I use at least a pound or two of turnips at a time because it is a family favorite. Moussaka (a lot of work, but absolutely worth it!) =Stage One: Meat Sauce= (1 hour and 10 minutes) Onion, 8 ounces, finely chopped Water to moisten onions, perhaps 1/4 cup Butter or olive oil, 2 to 3 tablespoons Ground lamb, beef, or veal, 1 pound (also works well with ground chicken. Just add a tsp of poultry seasoning) Dry red wine, 1/2 cup (may be substituted with 1/2 cup broth) Garlic, 1 clove, chopped Finely chop the onion in a food processor and place in a 9 inch saucepan with a cover. Moisten with water and bring rapidly to a simmer. Simmer briskly, stirring, 3 minutes, softening the onion slightly. Stir in butter or oil. Simmer a few minutes, stirring, until onion is translucent and loses its raw taste. Stir in ground meat. Cook at medium heat, stirring and breaking meat apart thoroughly until all raw color has disappeared. This should take 5 to 10 minutes. Stir in garlic and wine, cover, and simmer 5 minutes. Stir a couple of times. (May be made in advance to this point.) Canned tomatoes, 14 1/2 ounces Tomato paste, 2 tablespoons Sugar, 1/2 teaspoon Cinnamon, 1 stick Bay leaf, 1 Salt and pepper Parsley, 3-4 tablespoons Basil, fresh, if available Drain canned tomatoes and reserve juices. Stir tomatoes into the meat. Stir in tomato paste, sugar, cinnamon, and bay leaf. Cover, bring to simmer, and simmer steadily 30 minutes. Stir up from the bottom periodically. At 5 minute point check the liquid. There may be quite a bit. Spoon off as much liquid as possible, and reserve for possible later addition. As cooking progresses, add reserved juices or water if necessary to keep moist. At the end the sauce should be thick, but it should be moist along the way (to detect when to add back liquid, scrape a spoon across the bottom of the pan. If you see a dry path, with a little liquid seeping into the open space, it is time to add some more liquid. At the end there should be no free moisture). Add parsley and basil the last 10 to 15 minutes. Remove cinnamon stick and bay leaf. If you stop at this step, it's good over macaroni or any short pasta. Serves 4, makes about 4 cups. The flavor improves with overnight refrigeration. The sauce will also get thicker, desirable for any casserole or moussaka. It freezes for several months. =Stage 2: Eggplant= (1 hour to an hour and a half) 2 eggplants, 1 pound each Partially peel the eggplant by cutting 1/2 inch strips lengthwise, 4 or more. Cut eggplant into 1/3 or 1/2 inch slices, circles or lengthwise. Salt and let sit 1/2 hour or longer to drain liquid. Rinse well. One layer at a time, steam eggplant slices in steaming basket until soft and delicious, 4 to 8 minutes, depending on the eggplant. Do not overcook as the slices should keep their general shape. However, all need not be perfect since most are buried in the casserole. Start with a thin layer of meat sauce in the bottom of an unoiled baking dish. Add a layer of eggplant, then meat sauce. Repeat if your dish is small, ending with an eggplant layer which fits snugly against the sides of the dish. =Stage 3: Moussaka with Mashed Turnips= (1 hour to an hour and a half) turnip, large, peeled and chopped into small pieces butter, 2 tablespoons plus some for the top salt, 1 teaspoon pepper, 1/4 teaspoon cream, 2 fluid ounces Preheat oven to 325 degrees F. Prepare the turnips by boiling the pieces until they are tender. Drain, return to the pan, and mash. Add butter, seasonings, and cream. Bring to a boil and then spread evenly over the top layer of eggplant. Dot with butter. Bake until heated through. If ingredients are warm, this should be about 30 minutes. If from refrigerator, 1 hour. During baking, juices will form. Drain these with the bulb baster and reserve. In latter stages of baking, distribute some over the mashed potatoes. Top should be lightly browned, and juices bubbling (if end of cooking time is approaching, and top does not look like it is going to brown, turn heat up to 375 or 400 degrees F). Serves 6.

I love turnips!!!