Sautee them all together and dress with a little oil and balsamic vinegar! Yummy!

I'd probably oven roast the turnips and try making the greens into southern greens with a ham bone (I ate at Mary Mac's Tea Room in March and I wish it weren't across the country!). Lindac's suggestion sounds yummy, though.

I roast turnips all the time. They taste very different than boiled ones. I roast them with EVOO, salt, pepper, garlic, rosemary and a drizzle of balsamic vinegar and maple syrup. Mix with carrots, red onion, and new potatoes if you like.

Turnips are my favorite vegetable for tempura. Cut them into strips or slices that are about 1/4" to 3/8" thick, dip them in tempura batter (beer and seasoned flour make a good batter) and deep fry at 375F. Turnips are good for this because they retain texture when cooked and also have a nice intense flavor. Soy sauce plus lemon juice (aka Ponzu sauce) is good for dipping, but don't add salt to the batter if you will be using this.

I saute the greens in olive oil for about 5 minutes and then serve them with a bit of vinegar.

Lars

What, no pictures of those adorable babies? With their little umbilical cords?

Aren't they cunning? Maine-speak for cute.

They got roasted tonight in EVOO with sweet potatoes, carrots and garlic - added a little balsamic at the end as recommended. The greens were sauteed with garlic and garbanzos. Served up with brown rice/oat groats - delicious. Thanks for the ideas!