Throw them into any soup you make, pretty much... Or I like to peel and quarter them (depending on size) and roast them in the oven with other root veg and squashes and onions and the like. You coat them with olive oil, and stir them about every 20 minutes or so. Then you can eat them as a side, or puree them into a roasted winter veg soup.
You can probably tell, I like soups a lot...