Turnips

A mix of purple, white, or multi-colored with a circular or elongated shape.

ROAST: Preheat the oven to 400°F. Peel rinsed turnips and cut into similarly sized pieces. Toss with olive oil, salt, pepper, and any other seasonings you’d like and roast for 15-20 minutes or until tender when pierced with a fork.

SAUTÉ: Dice your rinsed turnips into 1-inch cubes. Sauté on medium-high heat with olive oil, garlic, and onions until tender. Add turnip greens towards the end of cooking and remove from heat once the greens are slightly wilted.

Turnips last longer when you remove the leafy green tops. After removing the tops, store turnips in the drawer of your refrigerator. Don’t store them next to ethylene gas producing fruits like pears and apples.