These Japanese turnips are a tender and sweet with a spicy finish. They are great raw and work well chopped into a salad or used in a crudite platter. They are also great when just lightly cooked, no need to over-roast like traditional purple top turnips.
If storing for longer then a couple of days remove the leaves from the roots and store them separately. Both will store better in a crisper drawer with minimal airflow.
Braised Turnips with Greens
Turnip Salad with Yogurt, Herbs and Poppy Seeds