Turnips--Versatile and Nutritious in Any Season

From the NY Times.

"Turnips are one vegetable you can count on during the winter months; like carrots, they store well. The root vegetables are members of the cruciferae family, the same family that brings you nutrient-rich vegetables like cabbage, kale and broccoli (genus Brassica). Turnips are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They’re also a very good source of potassium. When you can get them with the greens attached, they’re a two-in-one crop, like beets, as their greens bring you a whole new set of nutrients – lots of calcium, vitamin K, vitamin A and beta carotene – and culinary possibilities. Turnip greens are similar in flavor to kale, perhaps a little more bitter, and with a more delicate texture.

The turnips we get now are not sweet and tender like young spring turnips, which are almost a different vegetable altogether. They stand up to longer cooking times, so they’re perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. I’ll be using the young ones next spring in tender vegetable braises, but for now I’m very happy with my robust winter turnips."

The article ends in a recipe for cous-cous, which includes beans and grains, so I won't post it here.
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Recipes: Turnip Custard, Turnip Casserole (sub for sugar), Turnip Pie and Cookies (subs needed for some items), Turnip Fries, Turnip Pudding (some subs needed for flour), Turnips Au Gratin, Turnip Latkes, Turnip Pancakes (like potato pancakes, not the Aunt Jemima kind), Turnip Muffins (subs needed for flour and sugar), a whole collection of recipes devoted to the turnip, everything but a turnip cake, which is Chinese dim sum, and not an ordinary flour-and-milk cake with frosting on top.

You can pretty much Google anything with any vegetable these days--the vegans or foreign countries got there first.

It also looks like you can pretty much substitute any root veggie for another in recipes--even squashes like pumpkin can be switched with root veggies.