I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.
1 tablespoon olive oil 6 cloves garlic, minced 2 large onions, chopped 1/2 teaspoon dried marjoram or oregano, crushed 1/2 teaspoon dried sage, crushed 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound lean, well-trimmed beef round, cut into 1" cubes 3 cups low-sodium beef broth 3 cups water 1 can (28 ounces) whole tomatoes, drained and broken up Turnips, cut into 1/2-inch chunks Carrots, cut into 1/2-inch chunks
Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook, stirring, for 5 minutes, or until soft. Add the marjoram, sage, salt, and pepper. Add the beef and cook, stirring, for 5 minutes, or until browned. Add the broth, water, and tomatoes. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 45 minutes, or until the beef is very tender.
Add the turnips and carrots. Return to a simmer. Cover and cook, stirring occasionally, for 25 minutes longer, or until the vegetables are very tender.