Turnips are root vegetables notable for their white bulbous roots and leafy green tops. They belong to the Brassicaceae family, closely related to cabbage and mustard. Turnips have a mildly spicy, sweet flavor and a crunchy texture when raw, becoming tender and more mellow when cooked. They can be eaten raw in salads, pickled, or cooked in various ways, such as boiling, roasting, or adding to stews and soups. The greens of the turnip are also edible and highly nutritious, often cooked like spinach or collard greens. Nutritionally, turnips are a good source of vitamin C, fiber, and minerals. They are low in calories and have been a staple food in many cultures due to their versatility and storage capability. Turnips are often used in winter dishes and are valued for their ability to add flavor and nutrition to a wide range of recipes.

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