So, you've got some beautiful turnips, maybe you picked them up at the market or harvested them yourself. Now comes the question: how do you keep them at their best?
It's actually quite straightforward, and thankfully, you don't need a fancy setup. For the roots themselves, the key is a cool, well-ventilated spot. Think of a pantry or a cellar if you have one. If that's not an option, don't fret. You can pop them, unwashed, into a plastic bag and tuck them away in the refrigerator. This method should keep them happy and firm for up to two weeks. I've found that smaller to medium-sized turnips tend to be the sweetest, so if you have a choice, lean towards those.
Now, what about those leafy green tops? They're often overlooked but can be delicious! The trick here is to treat them a bit differently. Wrap them separately, either in a damp towel or another plastic bag, and store them in the fridge too. It's best to use these greens as soon as you can, as they're most vibrant when fresh. They're fantastic in stir-fries or wilted down as a side dish.
Before you store them, a quick rinse is usually a good idea, and peeling the root is often preferred, though some enjoy the slightly more robust flavor with the skin on. Just trim off the ends and cut them into whatever size pieces suit your cooking plans. Remember, turnips can get a bit dark and develop a stronger taste if they're overcooked, so keep an eye on them. Summer varieties cook up a bit quicker, usually in about 30 minutes, while their winter cousins might need a bit longer, closer to 45-60 minutes. Whether you're mashing them with a touch of garlic and parmesan or tossing them into a hearty stew with other root vegetables, proper storage ensures they're ready when you are.