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I peel them. Their porous nature makes them ideal for sauteeing. I prefer to pickle them, as is common in Lebanese or other Middle Eastern cooking. But if you don't want to go through all that trouble, then sure just throw them in the stew


My favorite way to have them is pickled, in a falafel sandwich.
 

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I'd say it's like carrots - you don't have to peel them, but the skin is kinda icky so I do
 

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I treat them pretty much as I'd treat sweede, the skin is a little thinner than sweede but thicker than carrot I'd say, although that probally also depends on the turnip/its age/etc.

also, I'm with yally, mash them with potatos
 
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