Being a Type 2 diabetic sucks - I have to avoid potatoes. However, I love them. So, when I want a lower carb/starch food, I turn to purple top turnips. I know a lot of people have trouble with them, but starting with the smaller turnips, and dicing them and then boiling in sea salt really kills the flavor. I normally do this twice and then let them go until I get the texture I'm wanting.

This is a good side dish that my grandpaw used to use; caramelized onions, bacon, and potatoes (or turnips in this case). This works nicely with either.

For the onions, I have a medium vidalia onion, cut into chunks and reduced over medium heat with butter and salt; and a final deglazing with balsamic vinegar (which gives it a somewhat sweet/savory taste).

Pull that from the pan, and add two slices of bacon torn into little strips. While this is cooking, take your boiled turnips and toss them into a gallon zip lock bag with about a large tablespoons of all purpose flour and a dash of corn meal; seal and shake until coated. Pop open one side of the ziplock and shake out the excess.

When you flip the bacon, put the breaded potatos/turnips, add a healthy dose of garlic powder, cover and let it all get to know each other. Toss in the caramelized onions, and work it all until the bacon is done, and everything is a nice golden/caramel color (about 10 minutes at medium heat). Kill the heat, give a drizzle with a little more balsamic vinegar, and serve hot.

This goes nicely with pork chops, collard greens, and corn bread; or on its own.