Pink turnips are harvested younger than the more common purple-top turnip and are a delicious variety with a mild and sweet flavor. Pink turnips have edible greens, so if they are attached sauté them or add them to a salad. Turnips have the best flavor when lightly cooked, so be careful of overcooking. Turnips are extremely versatile and can be roasted, sautéed, steamed, stir-fried and enjoyed raw in salads.
Stored loosely wrapped in a plastic bag, turnips will keep for weeks in the refrigerator.
Rinse in cool water, pink turnips do not need to be peeled and their bright exterior adds vibrant color to salads and stir-fries. Cube for roasting and braising, finely slice or shred for salads and slaws. Steam in thin slices or big chunks. Turnips taste best lightly cooked.
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