Another thing my parents would never have predicted I'd say ...

"I really need to stop eating these turnips, but they're just so good!"

The recipe that made me (and Jason, who ate even more than I did) a convert:

Turnips in Mustard Sauce, from How to Cook Everything by Mark Bittman

• 1 tablespoon extra-virgin olive oil
• about 3 pounds white turnips, rutabaga, or a combination, peeled and quartered
• salt and freshly ground black pepper to taste
• 1 cup chicken, beef, or vegetable stock
• 2 teaspoons cornstarch
• 3 tablespoons Dijon mustard
• 1/4 cup chopped fresh parsley leaves for garnish

1. Place the oil in a large, deep skillet that can later be covered and turn the heat to medium. A minute later, add the turnips, salt and pepper and cook, stirring occasionally, until the turnips begin to brown, about 10 minutes.
2. Add the stock, cover, and simmer until the turnips are tender, 10 to 15 minutes.
3. Remove the turnips to a serving bowl with a slotted spoon; keep warm. Mix the cornstarch into the mustard and stir the mixture into the pan juices. Cook over low heat until lightly thickened, a minute or two longer. Pour the sauce over the turnips, garnish, and serve.

We served these with the pork roast (which is from the same cookbook), and they were really good together.

Just be warned - gaseous turnip eruptions can be deadly.