Looks rather edible to me.
I cook my turnips with this medieval recipe alot. It is my favorite way to have turnips. Remember they did not have potatoes in Europe until late in the game, so turnips were what they used before spuds.
Armored Turnips
5 or 6 small turnips
1 1/2 cups (6 oz.) mozzarella or provolone
1/2 cup (4 oz.) parmesan
4 Tbsp. butter, melted
fine spice powder (see below)
Peel turnips, boil until tender, and allow to cool. Meanwhile, slice mozzarella or provolone very thinly or grate. Also grate parmesan. Slice turnips about an eighth of an inch thick. Coat the bottom of a deep baking dish with butter. Then layer the ingredients starting with cheese, then turnips, then coat with butter butter, then sprinkle with spice. Repeat the layers, keeping each one as thin as possible. Top with more cheese. Bake at 350° until cheese is melted.
* I often toss carmelized onions in as well.
Fine spice powder
Many medieval recipes call for spice mixtures without detailing the exact spices. While it is tempting to assume that each particular spice mixture had a consistent recipe, there is evidence of substanial variation for different times, regions, budgets, and cooks. The recipe below is for one of the more commonly called for spice mixtures. It is strongly encouraged to alter it to suite your own tastes.
3 Tbsp. ginger
2 Tbsp. sugar
1 1/2 Tbsp. cinnamon
1 tsp. cloves
1 tsp. grains of paradise <--- I have no idea what this is, so I leave it out.
Cedar
