Turnips are the Rodney Dangerfields of vegetables, getting no respect.

Actually they do get respect, but of a most dubious kind. They are often pickled, which disguises the taste. And a number of milk casseroles exist for people who don’t like turnips. The casserole is delicious, but you do not taste any turnip, which I take to be the main purpose of the recipe.

Some people remain fond of turnips, if cooked properly. The following recipe is dedicated to these. If you don’t like turnips, kindly avert your eyes and skip the recipe. These turnips will taste like, well, turnips.

Truth in Turnips
BRAISED

Turnips take well to braising. Like potatoes, they are best not cooked in wedges. The point of the wedge becomes overheated, disintegrating by the time the thick part is soft. Instead, braise (or steam or boil) them in thick slices. When cooking is completed, cut into pie shaped pieces. Each piece will be uniformly cooked, a subtlety appreciated by turnip lovers everywhere.

If you are further using the turnips in a stew or soup, skip the butter and dill.

Turnips
Sauté pan, or skillet, with cover
Sugar (optional)
Butter
Dill

Peel turnips.

Slice them to, say, ¾ inch thickness. Place them in a single layer in the pan. Add 1/4 inch of water. Cover and steam gently until they are tender and taste cooked, perhaps 20 to 30 minutes. Turn at 10 minute intervals.

Remove to a plate and let cool briefly. Sprinkle with optional sugar. Spread with butter and dust with dill. Serve warm or at room temperature.

While standing, cooked turnips will dry out a bit, so pour on a little water from the pan.

Variation
With the turnips cook some small wedges of carrots. These will be done about the same time.

When a turnip is not a turnip

If you don’t like turnips, you have your choice of many recipes. Richard Olney invented a turnip sauce which is incredibly good, whether you like turnips or not. In similar vein, Julia Child has a fine turnip casserole.