Common turnips are made up of edible roots, stems, and leaves. Several stems of the plant sprout from the bulbous root into broad green leaves. The root itself is roughly 3 inches in diameter, two-toned with magenta blushed tops and white bottoms that flow into the bulb's tapered thin taproot. Often, the taproot is trimmed before being sold. Turnips have a similar flavor and texture to radishes. Their bone-white flesh is firm, crunchy succulent, earthy-sweet and peppery.
Turnips can be utilized for fresh eating when young, though they are truly transformed, their flesh softened and their flavors rich and sweet, when cooked. Best cooking methods are braising, simmering, slow roasting, and sauteing. Turnips can also be made into smooth purees and soups. Turnips pair well with other root vegetables such as beets, parsnips, and carrots. Other complementary ingredients include butter, cream, cheese, chives, chestnuts, garlic, citrus, mushrooms, parsley, potatoes, tarragon, thyme, and vinegar.
Turnip is best stored in dry, cool, and dark environments. While the fridge may be cool and dark, it's a humid place, so not an ideal location for turnips. If you store them in the fridge, place them in the bottom drawer. Also, make sure you don't keep them wrapped tightly in a produce bag.