We got gorgeous little Tokyo turnips this week, and I'm sure they'll be lovely to eat raw or marinated in rice wine vinegar and olive oil. I saw this puree recipe by Tyler Florence in Food Network Magazine, though, and I'm hungry for it now.
What seems to make this recipe creamier than others is cooking the turnips in milk (seasoned with thyme & garlic--for the lucky) until tender, then you add the butter, salt & pepper. I'm going to significantly reduce the amount of milk used for the boil, as the recipe calls for draining most of it.
Just an FYI: I met a women in a cooking class who became a turnip convert after a friend convinced her to add a few to her mashed potato recipe. She said it adds a special, not-at-all-turnip-y flavor, and that she has prepared this dish for guests to their delight for years now. Since we have a small number of turnips, it might be a good idea to try such a combo.
Photograph by Yunhee Kim in Food Network Magazine