I’ve tried turnips (the roots, not the greens) in only two recipes: One for a lamb stew and one for sauerkraut-and-sausages. Both times I was obliged to push them to the edge of the plate. I’ve heard that in Britain they’re sometimes served mashed, like potatoes (and called “bashed neeps”) – does that make them any better?
I’ve always liked them raw, sliced very thinly, with salt. When I was unemployed it was one of the staples of my diet 'cause they were cheap.
Oo! Turnips! Nummy!
I prepare them like so:
Peel and cut into approx. 1 inch cubes.
Toss with a little olive oil and salt and pepper.
Spread out in a baking pan.
Put them in the oven at 350 until they’re done. (maybe 45 mins)
You can do turnips, rutabagas, sweet potatoes, carrots, beets, and probably some other root vegetables like this.
Hmm. I like them, but I like cabbagey, mustard green-like flavors. I also love rutabagas, which are a kind of big yellow turnip.
Try those nice little pure white turnips (Asian markets carry them), no bigger than a hen’s egg, and leave a couple inches of the tender green tops on. Trim off the tail, and I believe there’s no need to peel them. Saute them in butter for awhile, then add a bit of chicken broth, cover them and let them steam until tender. They’re milder and sweeter than the big purple and white ones.
Ohhh, turnips! I loves 'em raw!
Those bright purple pickled turnip strips in a felafel or a salad. Num.
Ah yess, the pickled turnip. I think it is popular in Lebanese cuisine.
Uncle Phaedrus has the recipe.
They are very palatable and tasty like this, great with Hummous.
Turnips are lovely mashed with carrots and covered with gravy as part of a Sunday roast, aside from that, theyre rotten!
I second pickled. The best falafel I’ve ever had included a whole pickled turnip.
Pickled turnips sound yummy! Will have to try making a batch.
My husband won’t eat them unless they’re french fried. Really tasty.
I sometimes make Himmel und Erde (Heaven and Earth), which is cooked potatoes, apples, and turnips mashed together. I usually mix in some sour cream. Totally yummy with a pork roast.
I would say if you had some smoked turkey legs, bacon, and fresh diced turnips, root to green, some water, salt, pepper, and hot sauce; all boiled together for some hours, then you might have ambrosia.
… a touch of sugar for the bitter, too.
Recipe? 
At an SCA banquet, our cook made what he called “armored neeps”, which was turnips and potatos baked under a thick layer of cheese. It was really really good.
That sounds utterly bizarre, but oddly tasty. I just may try that. Any tips on how to prepare it properly?
What I posted WAS the recipe! 
OK. Le sigh. You want something more specific.
The proportions I usually use: half potatoes and a fourth each turnips and apples. Peel the potatoes and turnips and quarter them. Put them in a pot, add water just to cover, and cook them for 10 minutes or so. You want them kinda half-done. Then add the peeled and cored apples, quartered. Cook until everything is done – another 10 minutes or so. It’s done when you can pierce each component easily with a knife. Drain it all and return to the pot. Mash with some milk and/or sour cream until it’s the consistency of mashed potatoes. Salt and pepper to taste.
Interesting. I adore pickled beets and could eat a quart at a time. (I did it once and was horrified by my “bloody” stool.) So, I once tried pickling turnips using the same recipe/technique. Not so good. I note that the recipes you link to all include a previously pickled beet. I may have to try that.
<never mind>
I make them just like Green Bean does.
I also cube them and toss them into soups and stews.
They’re wonderful mashed, too.