How many are in 3 lbs?
They make passable fries. Pretty much the same recipe you'd use to make regular potato fries in the oven. Also a puree, which would be similar to mashed potatoes. Boil them, and puree with whatever seasonings you want. May need to add some milk, cream or similar. I can't think of any other way I've used them other than roasting or in a stew which I think was suggested already.

Let us know if you discover any delicious uses for your 3 lbs!

I use radishes, parsnips, carrots, onions, and celery in my stew. I haven't used turnips before, but I'm sure that would be a good addition too.

After a long day in Tijuana in my younger years, we decided to spend the night rather than drive back to L.A.
We stayed at the "world famous" Hotel Ceasars where they invented the Caesar salad.

https://www.hotelcaesars.com.mx/en/tijuana-2/

14 turnips I believe. I will probably use some of them in a melange of roasted vegetables, and we might do a puree too.

I don't see a restaurant there!

Ok - turnips or parsnips now?
Possibly the same ideas apply to both, but I have less experience with turnips! Either way, 14 is a lot, but you have a couple good ideas.

Oops, parsnips!

Almost did a meal safari at FS , my friend and I just felt like staying on so we moved from the lounge after our late lobster roll lunch to 190 & also had a CNY brought down from Jiang Nan Chun , their Michelin starred restaurant .
Decided to have the semi buffet , while the SO joined us later for wanton mee / noodles


https://cimg7.ibsrv.net/gimg/www.fly...6b279c2cf.jpeg
The cold side of the buffet , the smoked pork ribs somewhat hidden by the CNY floral arrangement was delicious as with all of everything else !
https://cimg2.ibsrv.net/gimg/www.fly...b3569d8fc.jpeg
The desserts
https://cimg6.ibsrv.net/gimg/www.fly...5923bb55d.jpeg
Some of my desserts along with Camembert and manchego cheeses . The ondeh ondeh is on plate with the cookies


Oh my , forgot the chocolate ganache cake !

The greenpea & bak kwa ( dried bar be que pork slices ) cookies in the jars and on the plate are a lovely seasonal touch

Stromboli pizza.

Rick Bayless's chicken salad tacos (chicken, cabbage, red onion, carrot, avocado, cilantro, queso fresco in a balsamic chipotle dressing) and Mexican rice.

Years ago I was in a long-distance relationship with a guy who (I came to learn) had a limited food palette. He came to visit and I made this dish only for him to tell me they weren't "real" tacos and he proceeded to order a pizza. That relationship didn't last long.

We got sushi takeout and it was exactly what I wanted. And like always I ate too much.

What's your fav? Chirashi, rolls, nigiri, etc.?

Rolls and nigiri, but mainly nigiri. Mr Gfunk gets the custom fancy rolls unique to the restaurant and I get the sushi deluxe platter which is a mix of nigiri and a roll or two. TOnight they gave me a tuna roll and some kind of minced fish (maybe crab?) and avocado.

I should get the Sushi Regular platter but I always get the Deluxe and I always feel like I ate too much. :-/

Damn, that sounds like an incredible combination. Different, but certainly something I can see working and would love to try it. Thanks for the heads-up with this one, I'll have to try it later in the week!

My little tip for cooking steak: let it sit at room temperature for a little while before cooking, during which time you've smothered it in olive oil, garlic and a generous sprinkling of cumin and garam masala. The flavour is incredible!

Rainbow trout and green beans.