The Irish people subsisted for thousands of years on root crops and various sources of meat such as lamb. One of the staples of their diet was turnips. Here's one of my family's favorite ways to prepare the roots of the turnip.
1/2 lb. bacon chopped, fried, drained, and fryings reserved.
3 lbs. medium Purple Top White Globe turnips, peeled and sliced 1/4" thick.
2 to 3 medium yellow onions peeled and coarsely chopped.
2 to 3 cloves of garlic diced
1 carton sour cream
Sauté the scalloped turnips for a minute or so in a medium hot iron skillet of the bacon fryings. Season liberally with fresh ground peppercorns. Add the onions, and garlic, and stir frequently to prevent sticking to the skillet. Water or chicken broth may be added as needed. When the turnips and onions begin to brown reduce the heat, cover, and smother the veggies until tender. Add the fried bacon, stir, and allow the flavors to meld for a few minutes at a lowered heat. When al dente turn off the heat, add sour cream as desired, and serve. This is good with most any meat dish and has converted several people into turnip lovers.