The white-fleshed turnip, a member of the cancer-fighting brassica family, is available year-round and often sports a purplish band near the stem end. Choose turnips that feel heavy for their size, with smooth, firm, unblemished skin and fresh-looking leaves, if attached. Smaller ones tend to be sweeter. They keep well refrigerated, but remove leaves, which draw out moisture. Submerge peeled turnips in water to avoid discoloration before cooking.
Cut peeled turnips into french-fry sticks and quickly toss with olive oil, kosher salt, and paprika or chili powder. Roast in a single layer at 425 degrees, stirring once, until tender.
Add peeled turnip chunks, along with carrots, rutabagas, onions, and potatoes, to any pan with slow-cooked, braised, or roasted meats (beef, chicken, turkey). Toss into chunky vegetable soups, too.
Peel and grate small turnips; mix with finely chopped apple, chopped pecans, and a little lemon-mayo mixture, plus salt to taste.
Don’t overlook nutrient-rich turnip greens. Cut into ribbons, steam or sauté, and drizzle with garlic-herb dressing; toss with cooked brown rice and beans, or layer in lasagna.