Did you know both the roots and leaves of turnips can be eaten? The root has a strong flavour, but is milder and sweeter when small and young.
When buying, look for turnips that are firm, heavy, smooth and without cracks or blemishes. Avoid oversize roots as they then to be fibrous and bitter. Leaves should be crisp and deep green in colour. Turnips should be peeled and washed, preferably shortly before cooking to prevent darkening of the flesh, unless they are very fresh and don’t have a way coating. It’s a good idea to blanch turnips for 10 minutes before preparing them. This makes them easier to digest, conserves more of their nutritional value and somewhat lessens their pungent odour.