I came up with this when I got tired of eating simmered turnips.It's now a standard dish in our home.I used "tennis ball" size as a measurement of turnips just to give you an idea. If using golf-ball sized ones, then use 4 to 5. Recipe by patisier

I always make this when sweet onions are in season.You can also make it deliciously with potatoes.The sweet onions will be really soft when they're simmered with the turnips, so simmer quietly rather than moving them around. For serving 4. Recipe by Donpintan

I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.

Since sweet potatoes were on sale, I came up with this easy-prep sautéed side dish.Since these are sautéed, not boiled, the crisp texture of the sweet potatoes remains, thus making a delicious snack.I like this browned almost to a burnt crispness. Recipe by Marrietty

I made this thinking of something I could make simply using turnips and turnip leaves.If you cook the turnips beforehand, it shortens the simmering time. It's not that creamy, so it might be a good idea to increase the amount of flour. Recipe by Marumikan.net

I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.You can use any vegetables that you want. If you cook the squid for too long, it will toughen. It tastes delicious when freshly made and piping hot. Recipe by Nu-shi

A friend told me how delicious gingered Chinese cabbage was, so I tried out the concept with turnips.Make these with love.Adjust the seasoning to taste.From beginning to end, cook over high heat.The turnip root should be browned nicely. Turnips can be eaten raw, so be careful not to overcook.Cook briskly after adding the turnip greens, taking care not to release too much moisture. For 1 serving. Recipe by Omamesan

I wondered if scallops and lemon would go well together, so I tried making this!Make sure you don't over-mix everything. Turn the heat off before adding the lemon juice.The flavor will vary depending on the amount of scallops and moisture, so adjust the amount of soy sauce as necessary! Recipe by Kyasarintei

Turnips are delicious at this time of year.Once you add the minced meat, there'll be quite a bit of scum, so be sure to scoop it out.Leaving it causes the soup to become muddy and it looks sloppy as well.And of course the taste goes downhill too. Recipe by Kiki mama

Recently I started liking turnips. I like this dish because it is like a salad and is seasoned well. I prefer turnips to daikon or cucumber for this dish. It might be good if you eat it with chicken gizzard.For this dish, olive oil or other vegetable oils don't go well at all.If you use daikon or cucumber instead of turnips, it will turn out more like pickles. Enjoy the meaty texture of turnips. For 1 bunch or 3 turnips. Recipe by pegupepepe

Can be made simply and quickly.I just use whatever I have at home.Our family loves butter. I add a little of it to everything.If you like, adding garlic is also delicious.The key is to bring the sugar and mirin to a quick boil to develop the sweet flavor.Butter and scallops really go well together. Recipe by Hotate ryoshi no okkaa