How to Choose-the best turnips are like babies, fat and plump, as they age, they become spongy and bitter, so look for ones that are 3 inches or less in diameter and heavy. They should be creamy white with purple shading at the tops, where they've baked in the sun (very young turnips will be completely white and about the size of radishes). Opt for those with greens still attached and they are good sautéed like spinach.
How to Store-separate the turnips from the greens, leaving an inch or two of stem at each top, place the turnips and unwashed greens in separate bags in the refrigerator drawer. They will last about a week and the greens about 4 days.
sautéed turnips and greens (with garlic clove, olive oil, lemon juice, and seasoning)
roasted turnips with ginger (cut in wedges, toss with canola oil, and seasoning)
mashed turnips with crispy bacon (simmer peeled, cut turnips; boil, drain, mash, season and add bacon crumbles with chives and parmesean cheese
creamy leek and turnip soup (cook thinly sliced leeks in butter, add peeled/cut turnips, chicken broth; cover, simmer until tender, puree til smooth; season, add water/broth to adjust consistency