As members of the cabbage family, turnips have pungent and bitter flavour notes. They also have sweet ones and an agreeable earthiness. They are best used in stews with meat and other vegetables, mashed with potatoes and garlic, roasted round a joint, which makes them sweeter, or cooked with spices such as cumin, coriander and paprika. To Prepare: Turnip skin can be bitter, so all sizes should be peeled, mature ones thickly as the outside layer may also be bitter. To Store: Turnips should be stored without wrapping in the fridge crisper for up to 4-5 days. Turnip tops should be enclosed in a paper bag, then a plastic one, refrigerated and used within 24 hours.
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