Won't Turnip My Nose At This Recipe

I have to admit that turnips have never been one of my favorite things to eat How they are prepared has a great deal to do with whether or not I will eat them. I do enjoy turnip greens but the roots tend to leave me fussy. I had a friend that preferred boiled mashed turnips and butter over mashed potatoes. When I ate there, I would have a little to be polite but would have much preferred the mashed potatoes. I did enjoy turnips that had been cooked in combination with other roots roasted in duck fat (those were delicious). Maybe I need some strong flavors to mask or add to the taste a bit.
To me turnips taste like a cross between a watery flavorless potato and a radish mixed together, kind of blah.
But now that turnips are at there peak for picking I thought it would be wrong not to come up with a way to enjoy some. This recipe is very easy to make and the simple addition of Dijon mustard and cracked black pepper gives it enough kick to suit my taste buds. I think you will enjoy them this way as well.

Turnips Baked in Dijon Mustard

4 or 5 small to medium turnips peeled and sliced (about ½ inch thick)

1/4 cup softened butter

1 tablespoon Dijon mustard

Cracked Black Pepper to taste

Preheat oven to 350 degrees. Peel and slice turnips in half. Mix mustard and butter, spread on turnips. Place turnips in shallow baking dish and sprinkle with black pepper. Bake until tender.