We grew a new type of turnip this season. I experimented today at lunch, and Ken suggested I post the recipe (must have been OK).
I rinsed turnips and separated the root from greens. I sliced the roots, salted and set aside. I cut the stems from the greens and cut them in fine ribbons. I sauteed the lower white portion of a couple green onions, added the greens and a tablespoon of stock to steam and wilt. Once the liquid was reduced ( a minute or two), I turned off the heat and added a bit of balsamic vinegar and cream.