Ideas for using fresh small turnips and greens in a stew

I second the roasting idea. I've been getting lots of small turnips in my CSA and have roasted them along with potatoes. Delicious!

Rachel Roddy wrote a while ago about turnips on the site giving an abundance if lively recipe ideas – the soup might be just what you are looking for. Or try the pasta (which I really really love!) using just the greens and roast or pickle the turnips themselves or eat in a raw shaved salad or …

http://food52.com/blog/12830-one-bunch-of-turnips-five-recipes

Consider holding a few back to use as a garnish for your stew, raw and sliced thinly... This time of year I top pretty much everything with a handful of sliced hakurei turnips and/or radishes. It adds a nice crunch and an extra layer of flavor.

One thing I've discovered recently is how roasting brings out both the sweetness and the complexity of turnips, so I'd oven roast them with olive oil, salt and pepper before I add them to the stew. As they're fresh & small, you probably don't have to peel. Just trim really tough or unsightly parts. Cut in large chunks - quarters or eighths.

First time user here...need ideas for dinner...have a cumin/garlic/spice rub for flavor