Turnips

Remove leafy greens before storing. Keep in a cool, humid crisper drawer. For freezing, peel, cube, and blanch 2–3 minutes first.

Smaller, younger turnips (tennis-ball sized) are sweeter and more tender than large, older ones.

Peel thickly if the skin is tough or fibrous.

The greens are edible and nutritious; treat them like kale or chard.

Roasting caramelizes the natural sugars and brings out sweetness.

Don't skip salt when cooking—it brings out flavor.

Butter, cream, and root vegetables (carrots, parsnips, potatoes)

Herbs: thyme, rosemary, bay leaf

Onions, garlic, and mustard

Overcooking turns them mushy and bitter; cook until just tender.

Using very large, mature turnips that can be woody and sharp-tasting.

Peeling too thin, which wastes good flesh and may leave bitter skin.