Look for: Smaller turnips with firm, white skins; they should feel heavy to the hand. The greens should preferably still be attached.
Prep: Cut off the root end and the greens; peel, then cut into thin slices.
Grill: Steam turnip slices (see below) for 5 minutes; meanwhile, preheat grill. Place slices over direct, medium-high heat and grill, turning once, until lightly browned and tender, about 8 minutes.
Roast: Preheat oven to 500°F. Spread turnip slices on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until tender, about 15 minutes.
Sauté: Cut turnip slices into matchsticks. Heat 1 teaspoon each butter and extra-virgin olive oil in a large skillet over medium heat; add slices and cook, stirring frequently, until tender, about 12 minutes.
Steam: Place turnip slices in a steamer basket over 2 inches of water in a large pot set over high heat. Cover and cook until tender when pierced with a fork, about 12 minutes.