Turnips

Young, small turnips have tender skins, so scrub them well and leave the peel on. Peel larger ones if the skin is tough or marked, then cut away any woody parts.

Boil turnip chunks for about 10–15 minutes, until a knife slips in easily. To roast them, toss with oil and cook at 200 °C for about 25–35 minutes, turning once.

Yes. Peel older turnips if their skin is tough, then grate or slice them thinly into salads and slaws; small young turnips can be eaten raw after scrubbing.

Remove any leafy tops, which draw moisture from the roots, and keep the turnips unwashed in a bag in the fridge. Store the greens separately and use them within a few days.

Turnips pair well with butter, black pepper, thyme and mustard. Add them to soups and stews, or mash cooked turnips with potato for a less familiar take on mashed potato.

Yes, especially in soups, stews and mash. Swede is usually sweeter and denser, so cut it into smaller pieces and allow it longer to cook.

Choose firm roots that feel heavy for their size, without soft patches or deep cracks. Smaller turnips are often more tender and milder than large, mature ones.