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 The turnip, in peak season from October through March, makes a perfect addition to any side of roasted vegetables or hearty winter stew with its mustard-like bite. Arabs prefer to pickle turnips, the Chinese sun-dry them and preserve them in soy sauce, while the French pick them young and tender and serve them braised or sautéed. In the spring, look for baby turnips, which are milder and wonderful braised. Buy turnips with tops if possible — it's a guarantee of freshness. Remove the tops as soon as you get home and store them separately. The cooked tops make a great side-dish packed with nutrients. Look for smaller turnips, preferably less than three inches in diameter; the larger ones tend to get woody and have a stronger flavor. There is no need to peel the smaller turnips, but the older ones will have a tougher skin and are best peeled. Refrigerate turnips in a plastic bag for up to 1 week. Recipes to try:
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