Other than soup, I’d roast them with a chicken. Just toss with some salt & oil and pile around the chicken & roast.

Anonymous wrote:I would drizzle with olive oil, salt and pepper, roast on sheet pan.

Turnips can be amazing this way. My kids eat them like candy, seriously, hot off the pan before they can even make it to the table.

For sunchokes I recommend boiling first before roasting and do NOT eat a lot at one time. They are incredibly delicious roasted or mashed, but if you overdo it all at once it can be tough on your digestive system. Half our family handles them well, the other half is very sensitive. Learned the hard way that a full bowlful is a risky move.

Anonymous wrote:Thanks for the suggestions! I think I have enough vegetable side dishes for Thanksgiving, but roasted root vegetables wouldn’t really be that much extra work, so I may do that with some of the veggies (or may make the Friday after Thanksgiving to add something fresh to the leftovers). Could also mash some parsnips and rutabaga and add to the leftover mashed potatoes from Thanksgiving.

And will definitely check out some soups/stews that freeze well.

Hopefully someone at your thanksgiving will like turnips and eat a bunch (roasted or mashed) for you!

This might not make a dent with the quantities you have but I also find tossing some vegetables I don’t like that I get too many off from my csa (for me it’s zucchini 😝) in really flavourful things like curry or chilli works nicely because it adds veg/vitamins to the dish but I don’t have to taste it.

Turnips sliced fine can be good raw in salads and tossed in ramen right before eating.