It's been my experience that very large turnips are too strong and sometimes pithy inside. You could cut it up to see and if it looks okay try roasting or boiling and roast or boil some carrots and mash the two together with a little butter, salt and pepper. It might be good french fried. I've had good french fried rutabagas and they are similar.

Sounds like a rutabaga; some of the large one can be a bit bitter....if you boil it you could put a little sugar in to make it a little sweeter. I love them with LOTS of butter, salt and pepper.

I've never found a large rutabage to be bitter....my grandfather always said they needed a bit of frost or very cold weather to make them sweet....and that's so. The plant puts the sugars into the root to save for the following year. So if it wasn't harvested too early, it should be sweet and delicious.
Linda C

Is it white or a little yellow in color? White is a turnip. Slightly golden or yellow is a rutabaga.

I forgot to add that I also add a little sugar if it's a turnip and I cook it alone. You wouldn't need sugar if you mixed with carrots.

It sounds like a rutabaga to me - that's one of my favorite veggies. Peel it or cut it then peel it then cut into small pieces and boil til tender (no sugar in the water for me please) - takes a long time - maybe 45 minutes. I prefer them mashed with butter and salt and pepper. But, then you need some pot roast or turkey gravy to go along with them :)

It's white with purple shoulders, so probably a turnip. For some reason, my parents never grew them, so turnips are a new food for me. That what I love about the community supported agriculture: it sometimes forces me to try new things. We love turnip greens, so it's time to get acquainted with the rest of the plant.

I needed a pot roast anyway, and now the turnip is forcing my hand.

Ditto what LindaC said about a little frost improving the flavor. My father used to raise huge organic turnips. They were slightly sweet, crisp and delicious raw with a simple dip. Yum!

Oh yes, I like turnips raw, but they are nice roasted or with a pot roast or just boiled and mashed with salt and pepper.

Grandma used to make a kind of "creamed turnip" type thing but I didn't think dairy and the bite of a turnip went very well together.

Annie

Oh dear, I thought for sure by the size it was a rutabaga, I've never had a white turnip! Guess I'll have to try one someday.

When I make beef and turnip stew, I add some rice near the end of the cooking time. The rice seems to eliminate any bitter flavor that is sometimes found in the larger sized turnips.

I love raw turnips or rutabagas with a good dip. Beats raw broccoli any day to me.