Salt & pepper
Canola or safflower oil
3 small bay leaves
2 sprigs rosemary or 6 sprigs thyme
Preheat oven 375. Lightly oil shallow roasting pan or baking dish. Boil the turnips in salted water for 3 minutes and drain. Wick off extra moisture with towel. Coat with oil, season with salt/pepper. Transfer to dish, add herbs. Bake, uncovered until tender, about 30 minutes.
source: Vegetarian Cooking for Everyone by Deborah Madison