Turnips

Buy turnips the size of a golf ball to a tennis ball, firm and heavy for their size, and skip anything spongy or bigger than your fist (that's where the bitterness lives). Small ones don't need peeling, just a good scrub while larger ones should be peeled past the tough outer layer. They keep 2–3 weeks in a bag in the crisper and if the greens are attached, cut them off right away and cook them like mustard greens within a couple days. Given the choice I'll grab the ones with fresh greens still on, since the tops are the best freshness indicator in the bin.

People think turnips have a bitterness problem, but it's really a size problem: small turnips are sweet and mild, and the big softball-sized ones are the bitter culprits that turned everyone off in the first place. Roasting is the fix either way since high heat caramelizes their sugars and mellows the sharp edge, while boiled and mashed turnips with plenty of butter make a legit low-carb stand-in for mashed potatoes. Below you'll find times and temps for roasting, boiling, sautéing, and air frying.