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I ran out of room in my vegetable drawer, so put some Japanese turnips on the lower shelf of my fridge and it seems they have partially frozen. Most of the greens were OK except for the outermost leaves, so I've cooked those up with the other greens from my weekly farm box. So I'm wondering if anyone knows if accidentally frozen turnips are a lost cause or knows of a way to salvage them? Thanks!

I haven't dealt with refrigerator frozen turnips (because I don't like turnips) but I have had onions, carrots and other relatively hard veggies get accidentally frozen or partially frozen in the refrigerator.  I find that if I just throw them in something where they will be well cooked, like a soup or stew, they are fine.  You definitely cannot use them in salads or something calling for uncooked fresh vegetables.  I figure they are not much different than the frozen vegetables you buy at the grocers so I use them the same.

Thanks for the ideas! Well cooked seems to be the way to go -- I'll have to make a final decision and report back.

Christine, I made this turnip soup from Diane Morgan's Roots cookbook and it was fantastic!  Fortunately, it's online, so you don't need to have the book on hand to make it.  

So I went with the theory that the most important factor for these turnips was making sure to use them in a recipe that would be well cooked. There was one really mushy turnip that I tossed, but the rest I used to make Roasted Japanese Turnips with Honey from a cookbook I have Cooking in the Moment. And they came out great. "Roasted" is a bit of a misnomer since the recipe is just cooked on the stovetop, but regardless, I was very happy to not have to toss out all those turnips. Before they were cooked, their texture was definitely "off," but once cooked it really did not seem to matter. Thanks everyone for your suggestions -- and I really do think I should try those mashed turnips some other time!