At the KCSA you will find two different types of turnips in your share a white turnip called Hakuri and a red turnip called Hirosaki.
Hakuri turnips have a sweet, almost fruity flavor with a tender crisp texture when eaten raw. The greens can also be eaten raw or cooked lightly with the roots.
Hirosaki turnips have a crisp white inside with a round spicy red outside. The greens can also be eaten raw in salads or cooked lightly with the roots.
When roasted, cooked turnips will caramelize slightly under the right conditions (high heat and fat), bringing out their natural sweetness.
Turnips are also great eaten raw, braised, simmered, slow roasted and sautéed or pureed into soups .
To store, remove greens from turnips. Put greens and turnips in separate containers in refrigerator.
RECIPES
Garlic Butter Roasted Turnips
1 bunch of salad turnips
4-5 unpeeled garlic cloves
1 shallots, finely chopped
5-6 sprigs of fresh thyme
3-4 tablespoons unsalted butter, melted
salt and pepper to taste
Preheat the oven to 400. Remove the greens from the turnips (save them for another use) and slice the larger turnips into quarters and the smaller turnips in half. They should be about 1/4 inch thick in diameter. On a rimmed baking sheet toss the sliced turnips with the garlic cloves, shallots and thyme. Drizzle with the melted butter (melt the butter on a stovetop) and sprinkle generously with salt and pepper. Place in the oven and bake until the turnips are tender and lightly browned, about 30-40 minutes. Remove from the oven and let cool slightly before serving. http://dishingupthedirt.com/recipes/garlic-butter-roasted-turnips/
