Life is a combination of magic and pasta.

Nice veggies! Haven't seen white turnips around here for a while. They mostly show me rutabagas when I ask for turnips.

We used to make Winter Stew with white turnips like you have, a rutabaga, a couple parsnips, a few carrots, and potatoes. Amount of each is up to you. The parsnips are rather strong, so I'd recommend less of them in proportion to the turnips.The potato helps make the taste of the other root vegetables milder, but one small one should be sufficient for two or three servings.

1. Pare everything
2.Cut everything into bite-sized chunks, not too small
3.Put into a vegetable broth that you have seasoned with finely chopped parsley, onion,and celery (can use dried celery flakes, onion flakes, and celery salt if you want to save time.)
4. Bring to boil then simmer until tender, but not falling apart. White turnips will be softer than the other veg.
5. Serve in the broth. Add salt and pepper to taste after cooked.

Stores well in a covered container for several days and is even better when reheated.

There is a beef version using beef cubes (boiling beef) and beef broth, but I like the vegetarian version better.