Salad turnips are tender, sweet and mild.  Similar to a radish, but not as hot.  There is no need to peel, just eat the whole turnip.  They are great raw and on salads or sauteed in a little butter.  The green are edible too.

Old-Fashioned Scalloped Turnips

4 Tbs butter
1/2 cup thinly sliced onions
4 cups sliced turnips
2 Tbs flour
1 tsp salt
Fresh ground pepper
1 cup milk
1/2 cup light cream

Butter a 1 quart casserole.  Melt 1 tablespoon butter and lightly saute onions until just wilted.  Layer a third of the sliced turnips in casserole, top with a third of the onion, sprinkle with 2 tsp flour and 1/3 tsp salt, and grind on some pepper; pat with 1 tablespoon butter.  Repeat layering twice.  Mix milk and cream together and pour over turnips.  Cover and bake in preheated 350 degree oven for 30 minutes, then remove cover and bake for another 30-45 minutes or until tender and bubbly.  Serves 4.  Make it Au Gratin by covering with 3/4 cup grated cheese.

Carrot-Turnip Salad
1-1/2 cup shredded carrots
1-1/2 cup shredded salad turnips
1/2 cup diced green pepper
1/3 cup prepared Italian salad dressing
Salad greens or pepper rings

Combine carrots, turnips, green pepper and salad dressing in bowl; toss together lightly. Serve on salad greens or green pepper rings.