The much maligned turnip is more likely to evoke an image of a Dickensian boarding-school dining room than a picture of anything tasty. True, when made into a puree without the mollifying effects of potato, turnips can be bitter and aggressive. But when glazed or roasted, they have a depth of flavor that makes them a great accompaniment, especially to roasts or sautéed meats. When shopping for turnips, select those that feel heavy in your hand. As they age, they get spongy and bitter.
Turnips can be sliced and baked in a gratin, or they can be cut into sections and glazed in the same way as carrots.