The turnip often
looks like a large radish, but this varies greatly. Both
the root and greens are used.
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Turnips are available
year round with a peak in the fall and winter months.
Select smooth surfaced roots that are firm and heavy with
some root hairs at the bottom. In general, the smaller the
turnip, the sweeter the taste.
Turnips keep well; cut the
greens and bag them separately from the root placing them
in the crisper section of the refrigerator for up to a
week. Turnips can be peeled before cooking, eaten raw, or
sliced, diced, or julienne. When cooking this delicate
root, cook only to the just tender point; avoid
overcooking as sweetness will diminish.