I like to sub turnips for the potatoes in quite a few recipes such as soups, stews and chowders, shred them for 'hash browns', make 'au gratin' type casseroles with them and cauliflower,and last but not least, mash them. (I usually have to add them along with my 'mock mashed potatoes' made with cauliflower as 1 bag of frozen cauliflower doesn't stretch very far between my husband and I) They are pretty versatile. I cook them in salt water or chix broth and I don't notice the odd taste that others are talking about.