Turnips

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There are many variety of turnips but my favorite are the small, white Japanese turnips, also known as Haruki or Tokyo, which are usually available throughout winter.

White turnips with their fresh leaves attached are best. With or without leaves, look for turnips that are firm, smooth and without nicks or bruises.

Store

If you have fresh leaves that are not too wilted and without many bug bites, remove and wash. Place leaves into a large bowl, swirl around in cold water, and after a few minutes, the dirt should sink to the bottom of the bowl. Gently lift out leaves and discard the water and grit. If there is a lot of grit, you may want to repeat this process. Wrap damp greens in a clean towel and place in a container or plastic bag to keep in the fridge. They should last 2-3 days.

Place turnips in a separate bag in the fridge where they should keep at least a week, usually longer.

Prep

Japanese turnips from the farmers market do not need to be peeled, just give them a good scrubbing. These winter turnips are on the smaller side and are tender and sweet, making them easy to eat raw when sliced thin, but they also hold up to heat roasted in a hot oven or added to soups. Greens can be sautéed with garlic and olive oil or roasted in an oven at 375 degrees until wilted.

Grocery store turnips are usually larger and older. They also may have a wax on their outer layer so they should be peeled and cooked either roasted in a 400-degree oven or cubed into soups. They are usually too tough for eating raw.