Turnips come in different colors, shapes, and sizes. They can be flat or round and have white or purple skins, while early and maincrop varieties are suitable for growing at certain times of year.

High in iron, calcium and vitamin C, turnips are a nutritious root vegetable that comes in a variety of forms and sizes and can be used in a number of turnip recipes. They're most commonly pale ...

2 bunches small white turnips (about 16 1-inch turnips) 1/4 cup plus 2 teaspoons kosher salt. 2 quarts water. 6 garlic cloves, smashed. 3 scallions. 1 1/2-inch piece of fresh peeled ginger, cut ...

Cut trimmed turnips into wedges about 3/4-inch wide to measure 5 cups. Coarsely chop turnip greens to measure 8 loosely packed cups. (Discard remaining turnips and greens, or reserve for another use.) ...

Mildly sweet and delightfully crunchy when sliced, savory and rich with an almost peppery sweetness when cooked, hakurei turnips are a tasty root vegetable that won't let you down.