By Alice K. Thompson for Food Network Kitchen

Alice is a contributing writer and editor at Food Network.

With their white bulbs, purplish tops and deep green leaves, turnips can be hard to resist at farmers' markets and grocery stores. But what do you do with them when you get them home? Often relegated to bit parts in soups and stews, turnips are actually full of character and simple to cook. Here are three of the easiest ways to prepare turnips, plus how to buy them and what to do with turnip greens (don't throw them away!).

How to Buy and Store Turnips

Most root vegetables are excellent for storage, but turnips are an exception: The fresher the better since turnips can turn bitter and woody with age. Look for them in spring, summer or early fall, preferably with leafy tops attached, a sure sign of freshness. You may also see them sold loose in bins without tops; these can be fine too, just make sure their skin is smooth, not wrinkled or shriveled.

If you’ve bought bunched turnips, first remove the tops. Store the bulbs in a bag in the crisper drawer in the fridge and try to use them within a few days for sweetest flavor. The greens can be wrapped in a paper towel and then placed in a bag and refrigerated for a day or two; see the section "How to Cook Turnip Greens" below for what to do with this bonus ingredient.

How to Prep Turnips

Like any root vegetable, turnips should be given a good rinse to remove dirt or grit; a soft brush is an excellent aid. The top of the bulb where the greens were attached and the slender tap root at the other end can be tough, so trim these.

The next question is whether to peel turnips. As with carrots, this is largely a matter of preference — with a few caveats. One is that the attractive purplish blush of turnips resides solely in the skin, so you’ll lose it if you peel them. Secondly, unless your turnips are farm-fresh, they may have tough skin. If the turnips are fairly large (more than tennis-ball size) or if it’s off-season (late fall to early spring) and the skin looks dull, it’s best to peel. Finally, if you’re going to mash or purée the turnips, peeling is always recommended for a smooth, silky purée.

Turnips vs. Rutabagas: What’s the Difference?

Turnips and rutabagas are closely related root vegetables but not identical in appearance or flavor. The rutabaga, a.k.a. swede, is a fairly recent entry to the vegetable kingdom, the result of a 17th-century cross between a turnip and a cabbage. While turnips are typically tennis-ball-sized and white and purple with white flesh, rutabagas are usually much larger, with golden to brown or purple skin and yellow flesh. Turnips are somewhat pungent, herbal and juicy, while rutabagas are sweet and buttery.

While you can sometimes use them interchangeably in recipe, be aware turnips will have an anise-like, lightly bitter flavor, while rutabagas will be rich and sweet with a faint undertone of herbal flavor. Another difference: Peeling off the tender skin of turnips is optional, whereas with rutabagas it’s usually mandatory. Rutabagas' skin is tough, and for long winter storage they're often coated in wax to preserve their moisture.

How to Cook Turnips

Turnips are a popular addition to soups and stews, but they can totally star all by themselves. Here are three simple ways to cook them: roasting, boiling and braising. You can also check out even more ways to eat them in our turnip recipe roundup.

How to Roast Turnips

Roasting will give you wonderful caramelization all over your chunks of turnip thanks to their sugar content.

Step one: Preheat. Line a rimmed baking sheet with foil or parchment paper if you like (it will help with cleanup) and preheat the oven to 425 degrees F.

Step two: Prep. Peel turnips with a vegetable peeler, or you can keep the skins on if they’re tender. Cut turnips into 1-inch chunks or wedges or the size you prefer. Place the turnips in a single layer on the prepared pan and drizzle with oil and sprinkle with salt.

Step three: Roast. Roast the turnips, stirring them every 10 minutes, until tender and just browned, 30 to 40 minutes. Taste and add more salt if necessary.

Roasted turnips are flavorful delicious on their own, or toss them with a little butter for richness. A mild herb like parsley, chives or dill is welcome for a dose of color and freshness. It's also easy to roast other root vegetables like carrots or parsnips along with the turnips. Just make sure they’re in similarly sized pieces so everything roasts evenly.

How to Boil Turnips

Turnips boil up quickly and with little fuss, and they’ll be soft and juicy and perfect for tossing with butter or mashing for a flavorful purée. You can boil the turnips in water or milk (or a mixture of milk and water) if you want extra richness.

Step one: Prep. Peel the turnips if you like — it’s suggested if you’ll be mashing them. Halve or quarter the turnips depending on size.

Step two: Boil. Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes.

Step three: Season and serve. Drain the turnips and season with salt and pepper. You can serve them as is tossed with butter and olive oil, or puré them with cream, butter or milk. A food processor is recommended for a silky purée.

How to Braise Turnips

Braised turnips are a European classic, and with good reason: Cooking turnips partially covered in a flavorful liquid provides a few benefits: The turnips will be velvety and juicy, and they’ll flavor the liquid so it becomes a wonderful sauce as it reduces.

Step one: Prep. Trim the turnips and peel them if you like. Cut them into 1-inch pieces or wedges.

Step two: Cook. Melt butter in a pan that will hold the turnips in a single layer. Add the turnips and toss to coat. Add a sprinkle of sugar if you’d like a glazed look and taste to the finished dish. Pour in enough broth, water or other liquid to come about halfway up the turnips and season lightly with salt. Simmer, tossing once or twice, until tender, about 20 minutes.

Step three: Coat. Transfer the turnips to a bowl. Continue simmering the sauce until reduced and slightly thickened. Add the turnips back to the sauce and toss to coat and reheat.

You can add a final bit of butter to the braised turnips, and a mild herb like parsley or chervil is always a nice complement.

How to Cook Turnip Greens

Turnips by the bunch will give you a nice bonus: leafy tops that are easy to cook and packed with nutrients like vitamins A and K, calcium, iron and fiber. They’ve got a flavor profile similar to mustard greens: earthy and mildly cabbagy, with a pungent bite that softens the longer they’re cooked.

Stewing and braising are the most common ways to cook turnip greens. You can follow just about any recipe for kale or mustard greens, or try this simple method.

Step one: Prep. Pull the leaves away from tough stems. Submerge them in a basin of cold water, stir them gently with your hands to allow dirt or grit to fall to the bottom of the basin, then scoop them up with your hands and place them in a colander.

Step two: Sauté. Heat a pot over medium heat and cover the bottom with oil. Add sliced garlic, onions or red pepper flakes if you like and cook until fragrant. Add the greens with the water clinging to the leaves, working in batches and allowing the greens to wilt before adding more.

Step three: Simmer. Cover the pot and lower the heat so the greens just simmer in their juices. Let them stew, stirring occasionally and adding liquid if necessary, until the tender, 10 to 20 minutes. Add a little vinegar or lemon juice during the last few minutes of cooking and taste and add more salt if desired.

How to Make Turnip Greens Milder

While some people crave a hint of bitterness in greens, others are more sensitive and can find it overpowering. If you or your family fall into the latter category there’s a few things you can do:

Add acid. A touch of vinegar or lemon juice is famous for acting as a foil for bitterness. Add vinegar or lemon juice towards the end.

Add fat and sugar. Ingredients like bacon and ham hocks are often added to greens for a richness that cuts bitterness, as does a bit of sweetener. This helps to explain the popularity of Southern-style stewed greens!

Blanch first. Much of the bitterness in greens is released during the first few minutes of cooking. Take advantage of this by blanching the leaves before you stew or braise them. Or try this shortcut: Begin to cook them plain (no seasoning) in your pan with a couple tablespoons water, covered, until they release liquid, then pour off the liquid and proceed with your recipe.

Related Links:

Sensational Sides: Roots, Greens and Grains

11 Root Vegetable Recipes

Best Farmers’ Markets Across the Country