From Mediterranean Paleo Cooking Caitlin Weeks

This looks like a great use of Turnips, although Emily and I are still stuck on Cream of Turnip Soup!

About 2 lbs Turnips, peeled and cut into bite sized pieces
Fine Sea Salt and freshly ground Black Pepper
1/4 Aioli (you could use Nigel’s Green Garlic Aioli recipe)
1 tsp Dry Mustard
2 TB Apple Cider Vinegar
1/2 cup fresh Cilantro leaves OR use the fresh Dill instead
1 medium Red Onion, minced (optional)

Place the turnips in a stockpot, cover with water and bring to a boil.  Boil the turnips until fork-tender, about 20 minutes.  Transfer the turnips to a bowl and let cool for 5 minutes.  

Make the dressing: In a small bowl, mix together a pinch of salt and pepper and the aioli, dry mustard, vinegar and cilantro or dill.  Add the red onion, if using, to the bowl of turnips.  Add the dressing and toss well to coat.  Serves warm or chilled.