Ingredients
1 cup water
1 cube vegetable bouillon
3 cups peeled, cubed turnips
¼ cup minced onion
2 cloves garlic, minced
1 ½ tablespoons sour cream
salt and black pepper to taste
½ cup shredded sharp white Cheddar cheese
1 teaspoon chopped fresh parsley for garnish
Directions
Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley
Source: ​https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

Ingredients:
12 small to medium turnips - peeled
Salt
2 tablespoons olive oil
3 cloves garlic - minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese - or as needed
Chopped fresh chives

Directions:

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.

Preheat oven to 375 degrees.

Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.

Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.

Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.

Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

Source: ​https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Ingredients:
3 Tbsp fresh lemon juice                                      
2 Tbsp olive oil
1 tsp ginger, peeled, finely grated                
salt and pepper
1 tsp poppy seeds, plus more if desired
1 medium tart apple, cut into matchsticks
2 small white turnips, peeled and cut into matchsticks
4 ounces brussels sprouts, leaves separated

Directions:
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
 
​Source: https://www.epicurious.com/recipes/food/views/crunchy-turnip-apple-and-brussels-sprout-slaw-51260300