Don’t throw away the leafy green tops – they are actually more nutritious than the roots, and are teeming with vitamins, minerals, and antioxidants.
This Japanese turnip is crisp, delicious when eaten raw (just whole, or chopped/grated in salads), or make a quick pickle, or cook with their greens to enhance their natural sweetness. They cn also be made into a mash or pan roasted. Turnips should not be overcooked, or they will become dark in color and strong in flavor. The summer turnip, when sliced, can be cooked in thirty minutes,